Tag Archives: garbanzo beans

Vegetarian Moroccan Stew

1 cup garbanzo beans (soaked for 8 hours or use 1 can)
1 cup dry lentils
1 sweet onion chopped
2 cups finely shredded kale
3-4 medium tomatoes diced (or 1 can)
4 large carrots chopped
1 medium turnip (substitute for potatoes)
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder
1 tsp black pepper
salt to taste
1-2 tbsp olive oil (or butter)
6 cups water or 4 cans broth
1 tbsp honey

Continue reading Vegetarian Moroccan Stew


Savory mouth watering chickpea curry eaten as snack (chaat) or with Naan or Roti for dinner. Yummy! It’s what’s for dinner tonight đŸ™‚


1 cup chickpeas soaked overnight or eight hours (or for the lazy folk use 1 can )
1 medium onion chopped into large pieces
1 large tomato chopped
1 jalapeno sliced
2-3 cloves garlic
1/2 inch ginger piece
1-2 tbsp vegetable oil
1/2 tsp garam masala
1/2 tsp cinnamon powder
1/2 tsp chilli powder or paprika
1/2 tsp cumin powder
Salt to taste

Pre-cook chickpeas if using dry ones.

For the curry, to the pan add 1 tbsp oil and fry onions till lightly brown, add the sliced jalapeno, ginger, garlic and tomato and cook a few minutes. Add spices and continue cooking till all mix well. Adjust spice quantities based on personal preference. Remove from flame and cool. Grind the mix along with a few cooked chickpeas into a paste. Add the remaining oil (1 tbsp) to a pan and transfer the curry mix to the pan. Add the cooked chickpeas (or canned) to the curry mix and cook on low flame for another 10-15 minutes. Add salt to taste.

Serve hot with some naan (or roti) with yogurt, and lemon pickle.

For samosa chaat:
In a bowl place a warm samosa. Add the chole liberally on top to immerse the samosa. Chop some onions, cilantro and layer on top. Sprinkle some mint chutney, tamarind-date chutney, some yogurt, and paprika.

For Allo tikki:
Boil a potato and mash it. Add salt, some amchur (dried mango powder) and paprika. Flatten to a patty and cook on a pan with some oil to lightly brown both sides. Place in a bowl and top similar to the samosa chaat.

Moroccan spicy chick pea soup


2 cup chickpeas soaked overnight and washed (or 2 cans )
1 medium onion chopped
1 cup chopped fresh spinach
3-4 cloves garlic minced
2 tomatoes chopped
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon powder
1/2 tsp paprika
1/2 tsp sugar
2-3 tbsp olive oil
salt to taste
fresh black pepper
4 cups broth or water

In a large pan heat the oil, add the chopped onion and garlic and fry on low flame until lightly golden. Add the spices and continue frying. Then add the tomatoes and fry for 1-2 minutes. Add chickpeas and enough water or broth to immerse the chickpeas (about  4 cups ) and cook on low flame or in a pressure cooker until the chickpeas soften. Use a potato masher to mash a few chickpeas. Add the chopped spinach and leave for 2 minutes. Remove from flame and serve hot. Servings: 4.