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All recipes are deliciously vegan.

Viva!'s Moroccan Chickpea Stew

gluten free
wheat free
kid friendly
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

40-60 minutes

Serves: 4-6

Viva!'s Moroccan Chickpea Stew

This is a lovely, flavoursome recipe that is very adapatable. We like cooked aubergine and red peppers in with it - but experiment! Like most stews, it tastes even nicer the next day.

Serve with a grain - this can be cooked while the stew simmers. It works well with

- wholemeal couscous
- wholemeal bulghur
- brown rice (GF)
- quinoa (GF)
- millet pilaf (GF)

Or flatbread, eg pitta or similar

Ingredients: 

  • 12 sun-dried tomatoes, chopped into pieces with scissors (the dry ones, not in oil)
  • 1L hot vegan stock, made with a veggie stock cube or 3 tsp Marigold red tub bouillon powder
  • 2 tbsp extra-virgin olive oil (plus more for garnish if desired) OR oil spray
  • 1 large onion, medium chopped
  • 6 cloves garlic, crushed
  • 2-3 tsp ground cinnamon
  • 2 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 2 heaped tsp paprika
  • 1 tin (400g) of plum or chopped tomatoes
  • 2 tins (400g each) chickpeas, drained and rinsed well
  • 2 tbsp raisins or chopped apricots
  • 140g/5 oz washed baby spinach (or use a few lumps of frozen spinach)
  • Salt and black pepper
  • Fresh coriander, chopped – 2-3 tbsp
  • Optional: 1 aubergine, cubed to 1.5cm chunks (approx!); 1-2 red/yellow/orange peppers, roughly chopped; 1 courgette, cut into semi circles - or a  mixture of any of these veg. Add at stage 3.

Method: 

1. Soak the sun-dried tomato pieces in a quarter of the hot stock and set aside.

2. Heat olive oil/spray in a large pot over medium-high heat. Add the onion and sauté until it begins to turn translucent. Add a little water/stock if it starts to stick. Add the garlic to the onions. Lower the heat if browning starts to occur.  

3. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. If you are adding extra veg such as courgettes, aubergines or peppers, do so now. Finally, add tinned tomatoes, chickpeas, sun-dried tomatoes, stock and raisins or apricots. Stir well. If using whole plum tomatoes, chop up in the pan with a knife.

4. 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 the boil then reduce and gently simmer for 30-40 minutes.

5. Remove the stew from heat. Use a potato masher to mash up some of the chickpeas in the pot – or put about a third of the stew in a bowl and mash it with a hand blender. Return to the pan.

6. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper.

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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.

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