Spicy Moroccan Chickpeas

Spicy Chickpeas

This is an easy, unusual side dish with the flavors of North Africa. You could use white beans if you prefer, but chickpeas would be more traditional


  • 3 cups (30oz, 900gr) chickpeas, rinsed, drained (16oz, 480gr net)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbs chopped fresh ginger
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 cups chopped tomatoes, with juices
  • 2 tbs dried parsley
  • 1 tbs dried marjoram
  • 1 tbs olive oil


  • Sauté onion, garlic, ginger, and spices in olive oil until onion is tender and spices fragrant.
  •  Add tomatoes, juices, and simmer for 15 minutes. 
  • Add chickpeas, herbs and simmer for 15 minutes longer. 


  • To use dried chickpeas:
  • 8oz (250gr) fried chickpeas
  • Soak chickpeas in cold water for 5 hours or overnight.
  • Drain, add fresh water to cover by 3 inches (7cm) and cook until tender, about 90 minutes.
  • Drain and cool.
  • When cool, peel: Cover chickpeas with cool water and stir with your fingers, rubbing lightly. The outer peel will come off and float to the top. 
  • Remove and discard. This is not necessary but will allow the flavors to penetrate the chickpeas.

Substitute 1/4 tsp powdered ginger for fresh.

Keywords: chickpeas, Moroccan spices

Share via
Copy link
Powered by Social Snap