This vegan chickpea recipe with moroccan spices is not just for vegans! The lovely aromatic dish of garbanzo beans is very filling, and perfect as a light, nutritious main dish that will please vegans, vegetarians, and meat-eaters alike.

TO MAKE THE SPICE BLEND – 2 tablespoons of cayenne pepper – 1 teaspoon of turmeric powder – ¼ teaspoon of nutmeg (freshly-grated) – The seeds of 4 cardamon pods (optional) – 6 cloves – ¼ teaspoon of aniseed – ¼ teaspoon of cumin seeds – 1 teaspoon of peppercorns – 1 cinnamon stick (about 1” [2.5 cm]) roughly crushed – ½ teaspoon of coriander seeds – 3 allspice berries


FOR THE CHICKPEAS – 3 tablespoons of olive oil – 2 large red onion, chopped – 1 pound of potato [0.45 kg], peeled and chopped – 1 large carrot, chopped – 1 tablespoon of sesame seeds – 6 cups of boiled chickpeas, or canned – 2 teaspoons of salt, or more to taste


To make the Moroccan spice blend, combine all the spices (cayenne pepper, turmeric, nutmeg, cardamon, cloves, aniseed, cumin seeds, peppercorns, cinnamon stick, coriander seeds, and allspice berries) and grind to powder in a spice grinder or food processor. Set aside.

Step 1:

To make the chickpeas, heat the olive oil in the pot over low heat. Stir in the onions, and cook them stirring until they become translucent.

Step 2:

Sprinkle in two tablespoons of the spice blend you made before, ½ teaspoon of salt and mix well. Add potatoes, carrot, and sesame seeds. Cook and stir for a minute. Add the chickpeas, and ⅓ cup [80 milliliters] of water (best if it is the water in which the chickpeas boiled).

Step 3:

Simmer covered over low heat until everything is cooked through, stir and add water as it becomes necessary to prevent it from burning. There should be some thickened liquid in the end, so add water and heat through as it becomes necessary to keep the same level of liquid you started.

Step 4:

Season with salt to taste. Taste and add more of the spice blend if you’d like it spicier. Remove from the heat and serve.

Step 5:

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