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Ras el Hanout Spiced Chickpeas
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Built by the community using ras el hanout chick peas
Fragrant North African-spiced chickpeas cooked with garlic, tomatoes and warming ras el hanout until rich and saucy. A hearty, deeply flavourful dish that comes together in minutes and works beautifully over rice or scooped up with flatbread.
Cooking Ability Level
Prep
10 mins
Cook
25 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
320
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp ras el hanout
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp sugar
- Juice of half a lemon
- 150ml water or vegetable stock (from 1/2 stock cube)
- Salt and black pepper to taste
1. Heat the olive oil in a large frying pan or wide saucepan over medium heat. Add the diced onion and a pinch of salt and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
2. Add the minced garlic and cook for a further minute until fragrant.
3. Stir in the ras el hanout, cumin, smoked paprika and tomato paste. Cook for 1–2 minutes, stirring constantly, to toast the spices and let the paste caramelise slightly.
4. Pour in the tinned tomatoes and 150ml of water or stock. Add the sugar and stir well to combine. Bring to a gentle simmer.
5. Add the drained chickpeas and stir to coat thoroughly in the sauce. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened and the chickpeas have absorbed the spices.
6. Squeeze in the lemon juice and taste, adjusting salt and black pepper as needed. Serve over rice or with flatbread, garnished with any optional toppings you like.
Nutrition per Serving
320
Calories
14g
Protein
42g
Carbs
9g
Fat