Easy Moroccan chickpea stew recipe (vegan) (2024)

FAQs

What is a Moroccan stew called? ›

Harira is a Moroccan stew—or a thick, hearty soup—traditionally served during Ramadan as a way to break the fast. Made with meat, tomatoes, spices and chickpeas, harira is warming and deeply satisfying, so it's no surprise it's served year-round in homes as well as at shops.

Moroccan Kalinti - A Savory Chickpea and Egg Flan

Kalinti (also called karane or karantika) is a quiche-like dish made from chickpea flour and eggs, sold as a street food in Morocco.

For this recipe, you'll need garlic cloves, a yellow onion, extra-virgin olive oil, a can of diced tomatoes, a drained can of chickpeas, and vegetable stock. As for seasoning, this recipe keeps it simple but flavorful with cumin, ginger, and cinnamon.

Couscous is considered Morocco's national dish

Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.

‎In Arabic, chickpeas are called, حمص “hummus.” While garbanzos, the known Spanish word for “chickpea” is derived from the Ital... ‎ | Instagram.

Over the last several years, India has been the top producer of chickpeas, also known as garbanzo beans, worldwide. In 2022, the production volume of chickpeas in India amounted to over 13.5 million metric tons.

Baklava. Baklava is a popular dessert all over North Africa and is also known in Greece and parts of the Middle East. It's made with layers of phyllo pastry that are baked and then soaked with syrup and topped or filled with nuts.

It's called aquafaba, and it's (basically) free! When we refer to aquafaba (as we often do in our cookbook on vegan cooking, Vegan for Everybody), we're talking about the liquid in a can of chickpeas. (We're not talking about the liquid in a can of any other beans.

We're talking about that thick, cloudy liquid that typically gets dumped down the drain when chickpeas are strained. Yep–you read that right. It's called aquafaba, and it might just be the ingredient your baked goods and co*cktails are missing.

You will find some white foam, or scum, floating on top of the chickpeas after you open up the Instant Pot lid. It's from the proteins released while cooking the chickpeas. Simply use a strainer to skim the foam off and discard it.

What is the difference between a tagine and a stew? ›

Unlike some stews where you throw everything into the pot at once, tagine is all about layering the ingredients. Also in contrast to other long-simmering preparations, Chatelaine explains that the meat is not usually browned in a pan prior to adding it to the dish.

Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups.

tagine, North African cooking vessel consisting of a flat rimmed dish and a tall conical lid. The term tagine also refers to the slow-simmered stews cooked in this vessel. Tagines are a staple in Morocco, Tunisia, and Algeria, both as a kitchen tool and as a major dish in their cuisines.

A tagine — also spelled “tajine” — is a traditional Moroccan cooking vessel with a cone-shaped cover.