Stews are the perfect way to warm up this winter and Cafe Ba-Ba-Reeba’s! Moroccan Chickpea Stew is the perfect dish to try at home! Made with chickpeas, crushed tomatoes, Spanish onions, paprika and Moroccan spice, this dish is inspired by the cuisine at the restaurant.

To download a printable version of this recipe, click here.

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Cafe_Ba_Ba_Reeba_Moroccan_Chickpea_Stew

Moroccan Chickpea Stew

 

INGREDIENTS:

  • 2 16oz cans of chickpeas
  • 1 28oz can of crushed tomatoes
  • 1 medium Spanish onion, small dice
  • 4 garlic cloves, chopped fine
  • 1 ½ teaspoon fresh rosemary, chopped fine
  • 1 bay leaf
  • ¾ lb baby spinach
  • 2 ¼ teaspoon sweet smoked paprika
  • 2oz extra virgin olive oil
  • 1 cup golden raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 tablespoon Moroccan spice or Ras el Hanout
  • 1 lemon, zest and juice
  • Salt and pepper to taste

 

METHOD:

  1. In a large sauce pot heat olive oil on medium heat
  2. Add onions and garlic and sweat until translucent, you don’t want any color
  3. Add spices and lightly toast
  4. Add tomatoes, chickpeas, raisins, rosemary, and bay leaf
  5. Simmer for 20 minutes
  6. Add spinach in small batches so it doesn’t end up all over your stove
  7. When spinach is all wilted add lemon juice and lemon zest
  8. Adjust seasoning with salt and pepper
  9. The stew can be enjoyed now or reheated in a 425°F oven until it reaches 165°F with a probe thermometer