All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

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.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »