Moroccan Chickpeas Spicy Paella Recipes

MOROCCAN CHICKPEA STEW

Steps:

• Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
• Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

MOROCCAN SPICED ROAST CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.

MOROCCAN SPICED ROAST CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.