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Moroccan Chickpea Stew for Caterers

gluten free
wheat free
2 spoon difficulty rating

40-60 minutes

Portions depend on whether extra vegetables added to stew and also accompaniments. Cooking time depends on what extra veg are prepped and added

Serves: 32-40 portions

Moroccan Chickpea Stew for Caterers

This lovely fragrant stew forms the basis for many additions. Try aubergines, peppers and/or courgettes.

It can also be jazzed up with different accompaniments, such as hummus; baba ganoush; harissa paste; tabouleh salad or quinoa pilaf. It is a reasonably priced dish that is easy to make and ticks many boxes: gluten-free, low-fat, wheat-free, nut and soya-free etc.

Ingredients: 

  • 180ml extra-virgin olive oil, plus more for garnish
  • 6 large onions, medium diced
  • 3 large bulbs garlic, peeled and blended
  • 45g/3 tbsp ground cinnamon
  • 45g/3 tbsp ground cumin
  • 12.5g/2½ tsp cayenne pepper
  • 75g/12 heaping tsp (sweet) paprika
  • 6 x 400g tins OR 2.4L can of chopped tomatoes
  • 15 x 400g tins chickpeas drained OR 3.6K cooked chickpeas, drained and rinsed well
  • 2.85L/ 6 pints vegetable stock
  • 45g/3 tbsp brown sugar
  • Salt to taste (adjust if stock is salty)
  • Freshly ground black pepper
  • 1K pre-washed spinach, chopped OR the equivalent frozen spinach. If using frozen, reduce stock a little
  • 500g/2 jars sun dried tomatoes, chopped in blender (if in oil, you can use this to replace some of the olive oil)

Optional

Vegetables - add all or some of these to stage 3 if using

  • 4-6 aubergines, chopped to roughly 1.5cm chunks
  • 4-6 peppers (any colour but green), roughly chopped
  • 4 large courgettes, chopped into semi circles

Olives
black, green or mixed - a few handfuls, chopped. Add to stew to warm up near the end of cooking time if using

Method: 

1. Heat olive oil/sun-dried tomato oil in a large pot over medium-high heat. Add the onion and sauté until they begin to turn translucent. Add the garlic to the onions and cook in, lowering the heat if browning starts to occur.

2. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, stock and sugar. Season with salt and plenty of black pepper. 

3. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.

4. Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, and sprinkle the sun dried tomato pieces on the top with a drizzle of their oil if desired.

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