Moroccan chicken and chickpea stew

Fragrant Moroccan spice blends work great with chicken for a warm and filling meal

A deliciously spicy, fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Gorgeously warming and filling, serve with rice, cous cous or nice warm pitta or flatbread straight from the oven!

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)
 1 tsp ground cumin
 1 tsp ground ginger
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp cayenne
 ½ tsp ground allspice
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ tsp dried onion
 ½ tsp dried garlic
 1 stick basil
 ¼ tsp oregano
 ¼ tsp thyme
Ingredients for Moroccan chicken and chickpea stew
 1 red onion in chunks
 1 carrot in small chunks
 Green beans
 red/yellow peppers
 1 tsp minced ginger
 1 tsp minced garlic
 1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)
 1 tsp harissa paste (we like very spicy food, so if you don’t add less)
 2 pinches salt, black pepper, pinch of sugar
 1 ¼ tbsp tomato puree
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 chicken or beef stock cube
 water
 2 tsp lemon juice

For the Moroccan spice mix
1

Add all ingredients to a jar, mix well.

2

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew
3

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger, stir around and then add the harissa paste and Moroccan spice.

4

Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.

5

After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.

6

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.

Ingredients

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)
 1 tsp ground cumin
 1 tsp ground ginger
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp cayenne
 ½ tsp ground allspice
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ tsp dried onion
 ½ tsp dried garlic
 1 stick basil
 ¼ tsp oregano
 ¼ tsp thyme
Ingredients for Moroccan chicken and chickpea stew
 1 red onion in chunks
 1 carrot in small chunks
 Green beans
 red/yellow peppers
 1 tsp minced ginger
 1 tsp minced garlic
 1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)
 1 tsp harissa paste (we like very spicy food, so if you don’t add less)
 2 pinches salt, black pepper, pinch of sugar
 1 ¼ tbsp tomato puree
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 chicken or beef stock cube
 water
 2 tsp lemon juice

Directions

For the Moroccan spice mix
1

Add all ingredients to a jar, mix well.

2

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew
3

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger, stir around and then add the harissa paste and Moroccan spice.

4

Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.

5

After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.

6

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.

Moroccan chicken and chickpea stew