Thursday, 12 December 2013

Moroccan Chickpeas With Roasted Peppers recipe - M.M.Mithaiwala


  • Canola oil, for cooking (safed sarson ka tel).
  • 1 yellow onion, finely chopped. 
  • 2 tsp cumin (Jeera).
  • 1 tsp cinnamon (dalchini).
  • 2 tsp ground coriander (Dhaniya).
  • 1/2 tsp turmeric (Haldi).
  • 1/2 tsp cardamom (Safed elaichi).
  • 1/2 tsp nutmeg (Jayphal).
  • 1/2 tsp cayenne (Lal mirchi).
  • 1 Tbsp grated fresh ginger. 
  • 2 garlic cloves, crushed. 
  • 1 small can tomato paste. 
  • 2 Tbsp raisins (Kismis). 
  • 1 Tbsp chopped dried apricots (Khubani). 
  • 4 cups cooked chickpeas (Chana)  (keep the cooking liquid).
  • 1 roasted red pepper, chopped. 
  • 2 Tbsp chopped fresh mint leaves. 
  • 1/4 cup chopped fresh parsley (Ajwayan). 
  • Juice of a lemon


  • In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft.
  • Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
  •  Add the garlic and ginger and cook for 30 seconds.
  • Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer – it should be saucy.
  • Add the chickpeas to the pan and stir to coat.
  • Cook for a bit to cook off any excess liquid if need be.
  • Add the red pepper, mint and parsley and squeeze over the lemon. 
  • Toss to combine and serve warm or refrigerate until chilled. 

Note:- Allowing the mixture to marinate for a few hours (or a day) will help the flavours improve. Makes lots.

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Recipe courtesy of Saskatchewan Pulse Growers and Simon’s Fine Foods

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