Easy, Vegan, Spicy Chickpeas with Moroccan Spices
Serving: 6 servings
Ingredients
To make the spice blend
- 2 tablespoon cayenne pepper
- 1 teaspoon of turmeric powder
- ¼ teaspoon of nutmeg (freshly-grated)
- 4 of cardamon pods just use the seeds after peeling (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 (malagueta)
For the chickpeas
- 3 tablespoon of olive oil
- 2 large red onion chopped
- 1 pound of potato peeled and chopped
- 1 carrot (large)
- 1 tablespoon of sesame seeds
- 6 cups of boiled chickpeas or canned
- 2 teaspoons of salt or more to taste
Instructions
Step 1: Make seasoning mix
- 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 2: Sautee the chickpeas
- 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 3: Season
- 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 4: Simmer
- 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 5: Serve
- 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.
Cook's notes
You may have leftover spice. Store in an airtight container for later use. If you wish to have sufficient leftover spice for another day, double the amount of ingredients for spices.
The smaller you chop the carrot and potatoes the quicker the dish will be ready. Chop into smaller pieces for a shorter cooking time.
Nutrition
Calories: 437kcal
