Moroccan chickpea stew

Moroccan chickpea stew is an easy, delicious and filling dish that makes an ideal weekday dinner or post-exercise recovery meal. It’s vegan and gluten-free.

2 tbsp / 30 ml oil (I used olive oil)
3 garlic cloves, finely chopped
4 shallots, finely chopped
5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
3 tsp baharat spice
½ tsp sweet paprika
¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
¾ tsp salt, adjust to taste
2 tsp brown sugar
black pepper, to taste
1 tbsp tomato paste
2 cups cooked chickpeas
1 medium sweet potato (300 g / 0.65 lb), cubed
2 tbsp dried barberries or blackcurrants
10 black Kalamata olives, pitted
a handful of almonds, sliced
fresh parsley, chopped (optional)
cooked couscous or quinoa, to serve with

View the full recipe at Lazy Cat Kitchen →