Moroccan chickpea tagine, also known as chakhchoukha, is a rich, aromatic and incredibly flavorful stew made with tender chickpeas, tomatoes, onions, garlic, spices like cumin and paprika, olives, and lemon. This vegetarian one-pot meal is easy to make, packed with protein from the chickpeas, and so comforting and satisfying.
In this comprehensive guide, you’ll learn about all the ingredients that go into authentic Moroccan chickpea tagine, find step-by-step instructions for making it with helpful tips for best results, and get answers to frequently asked questions around cooking this iconic stew. Read on for everything you need to know!
Ingredients Needed for Moroccan Chickpea Stew
An authentic Moroccan chickpea stew recipe uses simple yet robust ingredients that build complex layers of savory flavors. Here are all the main ingredients you’ll need:
– Chickpeas: Dry or canned chickpeas work well. Canned saves time as they don’t require soaking overnight and cooking.
– Onions: Sliced yellow or red onions provide flavor. Caramelizing them well is key.
– Garlic: Minced garlic adds aromatic depth. Use 2-3 large cloves.
– Tomato paste: Concentrated tomato paste flavors the stew.
– Diced tomatoes: Canned diced tomatoes add fresh tomato flavor.
– Vegetable or chicken broth: Use broth to cover the chickpeas while cooking.
– Olives: Green or black olives add briny saltiness.
– Lemon: Fresh lemon juice right before serving perks up flavors.
– Olive oil: Generous drizzles of olive oil sauté the veggies.
– Paprika: Sweet paprika adds backnote of warmth.
– Cumin: Earthy cumin is the dominant spice flavor.
– Cayenne (optional): A pinch of cayenne brings mild heat (skip to keep it mild).
– Cinnamon (optional): A dash of cinnamon adds sweetness.
– Fresh parsley: Chopped parsley finishes it with freshness.
– Salt and pepper: Salt throughout cooking and fresh ground pepper to taste.
Step-by-Step Instructions for Making Moroccan Chickpea Stew
Follow these simple steps for making flavor-packed Moroccan chickpea tagine at home with great results every time:
1. Soak chickpeas overnight: For dried chickpeas, cover with water and soak overnight which allows them to cook evenly. Drain and rinse before using. For quicker cooking, use canned chickpeas.
2. Brown the onion: Heat 3 Tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 5 minutes until translucent and lightly caramelized. This builds a flavor base.
3. Add garlic & tomato paste: Stir in 3 minced garlic cloves and 2 Tbsp tomato paste. Cook for 2 minutes until fragrant.
4. Add spices & chickpeas: Add 2 tsp cumin, 1 1/2 tsp paprika, 1⁄4 tsp cayenne, 1⁄2 tsp cinnamon, salt, and pepper. Stir for 1 minute. Add drained chickpeas and 3 cups vegetable broth.
5. Simmer: Bring to a boil then reduce heat to medium-low, cover and simmer for 40 minutes, stirring occasionally, until chickpeas are very tender.
6. Stir in tomatoes & olives: Add one 14oz can diced tomatoes including juices and 1⁄2 cup green olives. Simmer uncovered for 15 more minutes.
7. Finish with lemon & parsley: Remove from heat and stir in juice from 1 lemon and chopped parsley. Adjust seasoning with salt and pepper.
8. Serve: Spoon chickpea tagine into bowls over couscous. Top with more parsley and lemon wedges. Enjoy!
Tips for Making the Best Moroccan Chickpea Stew
With these handy tips, you’ll nail tasty Moroccan chickpea stew on your first try:
– If using canned chickpeas, give them a good rinse to remove excess sodium and starch.
– Browning the onions well over medium heat until caramelized builds tremendous flavor. Don’t rush this step.
– Add spices like cumin early so they toast and become more aromatic.
– Cook over medium-low heat so flavors can develop without chickpeas getting too mushy.
– Go light on salt at first. Olives and chicken broth often provide enough.
– Brighten with lots of lemon juice right before eating as it loses acidity over time.
– Serve chickpea tagine with fluffy couscous to soak up the deliciously rich sauce.
Frequently Asked Questions
1. What’s the difference between tagine and stew?
Tagine refers to both a rich Moroccan stew itself as well as the thick clay pot it has traditionally been slow-cooked in. You don’t need the specialized cookware for tasty results!
2. What protein works best?
Ideally use chickpeas as the star since they’re a key part of an authentic chickpea tagine. But you can also add lamb, chicken, or tofu.
3. Can I prepare chickpea tagine in advance?
Absolutely! It keeps well refrigerated for 4-5 days and frozen for 4 months. Gently reheat with a splash of broth to thin as needed. Flavors meld even better overnight.
4. What’s the best way to thicken the broth?
Simmering it uncovered for 10-15 minutes towards the end of cooking reduces and thickens broth beautifully. You can also mash some chickpeas right into the liquid.
5. What should I serve with Moroccan chickpea stew?
Serving tagine with couscous or rice is traditional. Fresh warm pita or crusty bread works too. Round out the meal with a Moroccan chopped salad.
Be sure to try this comforting Moroccan chickpea tagine. With a few easy tips, you can master flavorful and protein-packed stew that makes for satisfying meatless meal!