Moroccan Chickpea Stew

How to Cook Moroccan Chickpea Stew

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1. Soften the onion in the oil for 8 minutes. Add the garlic, ginger, ras el hanout, cumin and cinnamon and stir for 1 minute.

   Mark done Start 8 min timer

2. Add the carrots, tomatoes, stock, chickpeas and apricots and simmer partly covered for 30 minutes.

   Mark done Start 30 min timer

3. Stir in the lemon juice and salt. Soak the couscous in 200 ml boiling water for 5 minutes and fluff.

   Mark done Start 5 min timer

4. Serve the stew over the couscous with the coriander.

   Mark done

What Can Go Wrong

1. Cook the spices briefly in the oil.
2. Simmer until the carrots are soft.
3. If your hob runs hot, check at 25 minutes.
4. Balance with lemon.

Ingredient Swaps

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Couscous · Toasted almonds · Harissa · Plain yoghurt

Storing Leftovers

Keeps in the fridge for 4 days and improves overnight. Reheat gently.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.