This Moroccan chickpea stew with couscous is an easy plant based dinner recipe. It’s incredibly flavorful and loaded with everything that’s good for you. Fill your home with delicious aromas and have everyone running to the table for dinner (including the meat lovers!)
Next to the main ingredients of this recipe; couscous, chickpeas and spinach – we used a bit of tagine paste. This paste helps to get an earthy and smoky flavor. You can get it in the world food aisles of supermarkets.
Moroccan Chickpea Stew with Couscous
- 4.25 oz (120gr) couscous* see notes
- 7 oz (200gr) tomato passata (strained tomatoes)
- 3.5 oz (100gr) baby spinach
- 3.5 oz (100gr) feta cheese* see notes
- 3 tbsp tagine paste
- 1 onion
- 1 14-ounce (400gr) can chickpeas
- 8-10 dried apricots
- 2 cloves garlic
- 4 tsp vegetable stock powder
- 1 bunch parsley
- Prepare the veggies – wash the baby spinach, drain and rinse the chickpeas, roughly chop the apricots and parsley, peel and thinly slice the onion and garlic.
- In a small pot, bring 1 cup (250ml) of water to a boil. Once the water is boiling, stir in the couscous and 2 teaspoons of the stock powder and turn off the heat. Cover and let stand 10 minutes, or until all of the water is absorbed.
- In the meantime, heat a drizzle of oil in a large frying pan and saute the onion for about 5 minutes. Add the garlic, dried apricots and tagine paste and saute about 1 minute.
- Stir in the tomato passata, 2 teaspoons of stock powder, chickpeas and 50ml of water. Simmer for 5 minutes.
- Stir in the spinach in handfuls and cook until all vegetables are tender and liquid has reduced.
- Fluff up the couscous with a fork, add some parsley and divide among bowls. Spoon the stew on top and garnish with more parsley and feta chunks.