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.

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.

Lentils tend to have a more peppery and nutty taste compared to chickpeas. However, they still make a great alternative as they are a good source of protein and are similar enough in flavor and texture to easily fit into a variety of dishes.

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.

The Mechoui is one of the most famous dishes of the Moroccan Cuisine and can simply be described as a Moroccan well-spiced and roasted lamb. To prepare the meachoui, the tender, meat of the whole lamb is roasted in dip pits.

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.

Chickpea Flour as a Thickener

When sifted and whisked into hot soup or a sauce, it absorbs liquids without clumping and melts into the liquid completely without leaving a gritty texture behind. It also lends a light buttery, nutty flavor to the soup or sauce.

To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. Important to drain them into a sieve and rinse under cold water. That way the chickpeas can absorb all the flavors in the pan.

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.

Can you be vegan without eating beans? ›

As a vegan, it is indeed possible to get enough protein without relying solely on beans or soy. While beans and soy products are excellent plant-based protein sources, there are other alternatives available that can provide a variety of nutrients.

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.

Both the conical earthenware pot and the dish prepared in that cooking vessel share the name of tagine. History tells us that the nomads in North Africa used this timeless pot as a "portable oven," which allowed them to prepare food while moving from one place to another.

This recipe is often confused with Hungarian goulash and in fact is often called Hungarian goulash by mistake. Authentic goulash is a meat and vegetable soup where Pörkölt is thicker, similar in consistency to beef stroganoff, and is served over noodles.