Moroccan Chick Pea Casserole

by | Nov 9, 2015 | 1 comment

My daughter Tarnea had a cooking class at school and bought home this wonderful moroccan chick pea casserole, I figured out the basic ingredients and then added a little flourish.

Yields1 ServingDifficultyBeginner
 1 tbsp butter or ghee
 1 large onion, chopped
 1 carrot, chopped
 1 zucchini, chopped
 2 cloves of garlic, crushed (if you like garlic put more in)
 1/4 tsp cayenne pepper
 1 x 440gm can diced tomatoes
 2 cups homemade broth or stock
 1/2 cup naturally dried apricots without any preservative (they look brown)
 1/4 cup sultanas without vegetable oil or preservative (they look dusty)
 Zest of 1 lemon
 2 1/2 cups cooked or canned organic chickpeas, rinsed very well if canned
 2 Tbsp chopped fresh coriander or parsley
 6 cups hot cooked couscous or rice
1

Heat the oil in a large saucepan over medium heat until hot.

2

Add the onion and carrot and cook, covered, for 5 minutes, or until softened.

3

Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste.

4

Reduce the heat to low, and simmer for 25 minutes.

5

Soak the apricots in hot water for 20 minutes, then drain and finely chop.

6

Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended.

7

Stir in the fresh coriander or parsley and serve over couscous or rice.

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Ingredients

 1 tbsp butter or ghee
 1 large onion, chopped
 1 carrot, chopped
 1 zucchini, chopped
 2 cloves of garlic, crushed (if you like garlic put more in)
 1/4 tsp cayenne pepper
 1 x 440gm can diced tomatoes
 2 cups homemade broth or stock
 1/2 cup naturally dried apricots without any preservative (they look brown)
 1/4 cup sultanas without vegetable oil or preservative (they look dusty)
 Zest of 1 lemon
 2 1/2 cups cooked or canned organic chickpeas, rinsed very well if canned
 2 Tbsp chopped fresh coriander or parsley
 6 cups hot cooked couscous or rice

Directions

1

Heat the oil in a large saucepan over medium heat until hot.

2

Add the onion and carrot and cook, covered, for 5 minutes, or until softened.

3

Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste.

4

Reduce the heat to low, and simmer for 25 minutes.

5

Soak the apricots in hot water for 20 minutes, then drain and finely chop.

6

Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended.

7

Stir in the fresh coriander or parsley and serve over couscous or rice.

Notes

Moroccan Chick Pea Casserole
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1 Comment
  1. Linda

    This is quick and easy and tastes delicious!

    Reply

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