Moroccan Spiced Chickpeas (Top 14 Free)
VEGAN II DAIRY FREE II GLUTEN FREE II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE II FISH FREE II EGG FREE II SHELLFISH FREE
Chickpeas that are beautifully lightly spiced with sauteed veggies. This is such a super quick recipe to throw together. It’s great to make as part of meal prep for the week, as you can use it in so many ways. I ate this in a wrap with some salad, and in a jacket potato the next day. You could serve it as a main meal with quinoa or rice. However, you eat this enjoy my darlings!!
Notes on ingredients
Chickpeas
I always use tinned legumes, they are so convenient this is my idea of fast food. It’s so handy to have tinned beans in the cupboard as your pantry staples because you can throw dinner together really quickly and effortlessly.
Spices
Ras el hanout is one of my favourite spice blends to use. it’s woody and pungent and a little sweet because of the cinnamon and cloves, its more warming than hot and spicy and great to use as a marinade or spice rub for meats.
NB always check the ingredients as cheaper spice blends will contain questionable ingredients like so called ‘natural ingredients’ which are infact the opposite and usually a slew of chemicals like yeast extract, gluten and yeast contaiing ingredients to name a few.
Ingredients
I’ve only used a wok for this recipe so not much washing up YAY! and it literally takes 10 minutes and you have food fit for a queen, or a king.
Storage and reheating
The chickpeas will keep up to 4 days in the fridge, they are great eaten cold or you can reheat them either in the microwave or in a wok with a little oil.
15 mins prep & cooking time feeds 4
Step by step
Recipe
4 tbsp olive oil
3 cloves crushed garlic
1/4 head broccoli chopped
1 courgette diced
1 red onion sliced
1/2 bunch asparagus
1 tin of chickpeas
1.5 tsp rasel en hanout
tsp black pepper ( sea salt to taste)
1 red chilli * optional
Method
In a wok heat up the oil and add the garlic for a few seconds. follow with all the other vegetables, chilli if using and stir fry till soft but still a little crunchy.
Add the drained chickpeas, and the rasel en hanout seasoning stir fry for a few minutes on high heat to release the flavour of the spices, add the salt & pepper.
That’s it you're all done, time to eat & enjoy!
Variations
You can absolutely swap the chickpeas for cannellini beans or butter beans and also you could add whatever vegetables you have in your fridge. Go nuts and experiment let your inner Nigella out!!
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
