These delicious Moroccan Chickpeas made with Ras el hanout, the famous Moroccan spice mix are a quick and healthy lunch option. Boosted with spinach, these spicy chickpeas are great with pita bread or grilled fish.
Prep Time5 minutesmins
Cook Time15 minutesmins
Course: Beans And Legumes, Light Meal, Lunch, Sides
Heat oil in a large frying pan over medium heat. Cook onion for a couple of minutes until starting to soften.
Reduce heat to low. Add garlic and chilli. Cook for a few seconds until fragrant.
Add Ras-el-hanout and lightly toast along with onion mixture for a few seconds until fragrant.
Add chickpeas, salt, tomato paste and water. Increase heat to medium. Mix and cook for a couple of minutes.
Add the spinach. Cook, stirring occasionally until spinach has wilted (about 3 to 4 minutes). Remove from heat.
Stir in the lemon juice. Garnish with coriander. Serve hot with pita bread and a dollop of yoghurt.
Notes
Flavour Variation - Add chopped pancetta or bacon when you stir-fry the onion for a meatier variation. You can also try adding dried porcini mushrooms if keeping it meat-free.Ras el hanout - This is the famous North African spice blend also known as Moroccan Spice mix. It is available in specialty spice stores or spice sections of supermarkets. You can substitute this by making a mix with ground coriander, cumin, paprika, cinnamon, ginger and saffron and using that instead.Tomato paste - This can be substituted with canned, diced tomatoes.Spinach - Baby spinach can be substituted with English spinach or silverbeet. You will just need to cook it longer with an extra splash of water to soften the greens.Make it a curry - You can add an extra cup of water and an additional tablespoon of ras el hanout to this dish to make it a saucy curry of sorts that can be eaten with rice.