Serves 6
135 min
Cook the Book: Moroccan-Style Braised Vegetables
Recipe GLPRab1cb1a0f6b7be
A fragrant and warming Moroccan-inspired dish featuring tender braised chickpeas infused with warm spices. Dried chickpeas are slowly simmered with cinnamon, dried red chile, and aromatics until they reach a creamy consistency. Finished with a drizzle of fruity olive oil, this plant-based main course is perfect for serving warm alongside couscous or flatbread.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup (about 1/2 pound) dried chickpeas, rinsed and soaked overnight
1 small onion, peeled and halved
1/2 cinnamon stick
1 small dried red chile
2 tablespoons olive oil
Salt to taste
Directions
Drain the soaked chickpeas and discard the soaking liquid. Rinse them thoroughly under cold water.
In a large pot or Dutch oven, combine the drained chickpeas, halved onion, cinnamon stick, and dried red chile.
Add enough cold water to cover the chickpeas by about 2 inches. Bring to a boil over high heat, then immediately reduce heat to low.
Simmer gently for 1.5 to 2 hours, until the chickpeas are completely tender and creamy. Stir occasionally and add more water if needed to maintain a gentle simmering liquid.
Once the chickpeas are tender, remove and discard the onion halves, cinnamon stick, and dried chile.
Stir in the olive oil and season with salt to taste. Serve warm as a main course or accompaniment.
If desired, partially mash some of the chickpeas to create a thicker, creamier consistency while leaving others whole for texture.
