Moroccan Chickpea Stew

Maroccan Stew Edited

I took a sample of this dish to a recent Thermomix cooking class and everyone loved it so I thought I best share the love!  I like to serve this with pearl (giant) couscous and a dollop of greek yoghurt although having said that, this is just as great on it’s own.


  • 2 large onions, peeled & halved.
  • 50g olive oil.
  • 1 red pepper, deseeded, end removed & chopped coarsely.
  • 2 sticks of celery, diced.
  • 1/2 tsp each of – ground ginger, ground cinnamon, ground cumin, ground turmeric.
  • 1 tsp ground coriander.
  • 800g cooked chickpeas (2 x 400g tinned & drained).
  • 400g tin of diced tomatoes.
  • 1 cup chopped parsley.
  • tsp sea salt (himalayan if possible).
  • 250g chicken or vegetable liquid stock (or 250g water with 1 tbsp Fast&Easy vegetable stock paste).


  1. Place the red pepper & celery in the TM bowl and chop 2 Sec/Speed 5. Put aside.
  2. Place onions into the TM bowl and chop 3 Sec/Speed 5.
  3. Add oil, celery, red pepper and spices.  Sauté 5 mins/Varoma temp/Reverse/Speed 1.
  4. Add the remaining ingredients and cook for 15 mins/100 temp/Reverse/Speed Spoon.
  5. Transfer to a thermoserver if you have one and allow to sit for 10-15 mins.

This is very happy alongside rice or couscous and a dollop of greek yoghurt.

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