Yields2 ServingsPrep 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)
Ingredients for Moroccan chicken and chickpea stew
1red onion in chunks
1carrot in small chunks
1tbspMoroccan spice mix (we like very spicy food, so if you don’t add less)
1tspharissa paste (we like very spicy food, so if you don’t add less)
2pinchessalt, black pepper, pinch of sugar
1 ¼tbsptomato puree
1tin of tomatoes
1tin of drained chickpeas
1chicken or beef stock cube
For the Moroccan spice mix
Add all ingredients to a jar, mix well.
Store in an air tight jar for up to two months
Moroccan chicken and chickpea stew
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.
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.
After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.
Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.