This Easy Moroccan Chickpeas recipe is slightly spicy, slightly sweet and very savory. Simple pantry ingredients come together to create this warm, aromatic and cozy dish. Every bite is so satisfying and best of all it is super quick and easy to make.
Easy Moroccan Chickpeas
This easy Moroccan chickpeas recipe is the type of dish I could eat weekly. It is beyond simple to make and yet so gourmet and full of robust flavor. Sweetness comes from the dried apricots and cinnamon. Heat comes from the incredible ras el hanout Moroccan spice blend. If you are not able to get your hands on this spice blend you can make it yourself. I included the recipe below in the notes of the recipe card. It makes the dish and is highly addictive.
How to Make Easy Moroccan Chickpeas
The entire dish comes together quickly and only requires one skillet leaving minimal mess. The ingredient list is short and uses mostly pantry ingredients:
- canned garbanzo beans
- canned diced tomatoes
- dried apricots
- vegetable broth
- extra virgin olive oil
- red onion
To contrast the deep complex flavors of this dish, I like to serve it will fresh cilantro and/or fresh mint. This is optional and if you do not have on hand the dish will still turn out great. You may also want to make it a bit heartier and garnish with toasted sliced almonds for a light crunchy, nutty contrast. And, if serving as an entree you can serve over rice, quinoa or any grain to help sop up the flavorful juices of this dish.
To make this dish, sauté everything together in stages in a skillet. I like searing the chickpeas a bit against the oily skillet before adding the liquid ingredients. For me, this adds even more flavor. If you are in a rush you can skip this step. Another way to make this dish extra delicious is to mash up some of the chickpeas with a potato masher or the back of a fork. This releases the starches from the garbanzo beans and thickens the stew a bit. I think this step lends a nice texture to the dish so that it isn’t all super chunky. Once you make this dish you can tweak the methods and spice quantities to really make it your own.
Health Benefits of Chickpeas
Chickpeas are one of my favorite pantry staples I use to whip up last minute recipes. They are easy to work with, versatile, inexpensive and nutritious. Chickpeas are considered a legume, which means it contains plant-based protein, fiber and complex carbs. They are also an excellent source of folic acid. Plus, they are low in fat and contain no cholesterol. This dish will digest slowly (keeping you fuller longer) and is satisfying without making you feel stuffed.
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This Easy Moroccan Chickpeas recipe is gluten-free, vegan, dairy-free, egg-free, nut-free, grain-free, soy-free and refined sugar-free. It makes a wonderful entree or side dish. I cannot wait for you to give it a try!Print
This One-Skillet Moroccan Chickpeas recipe is slightly spicy, slightly sweet and very savory. Simple pantry ingredients come together to create this warm, aromatic and cozy dish. Every bite is so satisfying and best of all it is super quick and easy to make.
- 3 tablespoons extra-virgin olive oil
- 1/2 large red onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large garlic cloves, peeled and minced
- 1 cup dried apricots, diced
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1/2 teaspoon ground cinnamon
- 1 (15.5-ounce) can garbanzo beans, rinsed and drained
- 1 (14.5-ounce) can no salt added diced tomatoes (with the juices)
- 1/2 cup low sodium vegetable broth
- 1 cup cilantro leaves, large stems removed, leaves chopped
- 1/4 cup mint leaves, large stems removed, leaves chopped
- 1/2 cup toasted sliced almonds (optional)
- 4 cups cooked rice or quinoa (optional – serving it by itself is also delicious)
- Preheat a 10-inch cast iron skillet over medium heat for 5 minutes. Once warm, add oil, onions, salt and pepper. Saute for 4 minutes until onions are fragrant and translucent. Add the garlic and saute another minute.
- Add apricots, ras el hanout spice blend, cinnamon and garbanzo beans and stir well to evenly coat the beans. Use your spatula to spread the garbanzo beans into one even layer. Leave them untouched for 5 minutes to sear them. Toss and sear again for another 5 minutes.
- Add diced tomatoes and their juices and vegetable broth, stir and bring to a boil. Reduce to low heat and allow to simmer for 10 minutes to infuse the chickpeas with flavor and cook down the liquid. You can mash some of the chickpeas with a potato masher or the back of a fork to release some of their starches and create a thicker broth.
- Serve hot and garnish with cilantro, mint and toasted sliced almonds. You may want to serve over rice or quinoa (it is also delicious served by itself). Store leftovers in an airtight container in your refrigerator for up to five days.
Ras-El-Hanout Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Whisk together all ingredients until combined well. This recipe uses one tablespoon of this spice blend. You can save the rest for another dish (try my Moroccan Spiced Soup). Spice blend keeps in an airtight container at cool room temperature for up to one month.
- Category: Entree
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Easy Moroccan Chickpeas