Moroccan Spiced Chickpeas Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI’m going to be really honest here: I put kale in the recipe to try to be cool, but in fact I hate kale, so would use spinach instead. On another note, you should always put cumin in any recipe containing chickpeas, as it means you will be less farty afterwards!

  • Yield: 4 to 6 Servings


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 3 garlic cloves, roughly chopped
  • 1 heaped tsp baharat spice
  • 1 heaped tsp ground cumin
  • salt and freshly ground black pepper
  • 2 tbsp tomato purée
  • 2 tomatoes, roughly chopped
  • 10 fl oz (300 ml) chicken or vegetable stock
  • 400 g can chickpeas, drained and rinsed
  • 250 g bag of kale, coarse stalks removed and leaves shredded
How to Make It
  1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and garlic, and cook until softened but not browned.
  2. Now add the baharat, cumin, and pepper and fry for 1 minute, stirring. Squeeze in the tomato purée and fry for 30 seconds, then stir in the tomatoes. Pour in the stock, then add the chickpeas.
  3. Give it all a good stir, add 100 ml (3½ fl oz) water, then cover and cook for 15 minutes. Put the kale on top, cover again, and cook for 5–10 minutes until the kale is wilted. Perfect.

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