Morrocan Chickpea Stew

Serves: 4

Preparation: 30 mins

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Morrocan Chickpea Stew

This dish is warming and hearty, sweet, spicy and savoury all in one!


  • 2 tabs olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 inch knob ginger, grated
  • 2 tabs Morrocan spice mix (prebought or homemade)
  • 2 tins chickpeas, drained and rinsed
  • 1 eggplant, diced into 1cm cubes
  • 1 tin diced Australian tomatoes
  • 1/2 cup dried apricot, diced or currants
  • 2 cups meatfree stock
  • 1/4 lemon
  • 1/4 cup fresh parsley and coriander
  • Salt to taste
  • Pearl cous cous to serve


  1. Add oil to large frypan and heat on medium heat.
  2. Add onions to the pan and saute for 5 minutes or until onions are translucent and soft.
  3. Add garlic and ginger to pan and saute for 2 minutes.
  4. Add spice mix to pan and cook for 1min or until aromatic.
  5. Add chickpeas and eggplant to pan and mix until they are completely coated in spices.
  6. Add tomatoes, stock and dried fruit to pan and leave to simmer on a low heat for 10mins.
  7. Finish with a squeeze of lemon and fresh herbs.
  8. Taste for seasoning and salt only if required.
  9. Serve over pearl cous cous.

Recipe and photo credit: Clare Lopez

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