Ras el Hanout Chickpea and Tomato Stew

Tinned chickpeas and tomatoes become a warming dinner with a spoonful of Moroccan Ras El Hanout. Carrots bring a little sweetness, lemon brightens the sauce and parsley finishes the bowl. It is a useful recipe for a quiet evening when you want one pan and a short shopping list.

Shop Moroccan Ras El Hanout seasoning

Serves: 4 · Prep: 10 mins · Cook: 30–35 mins

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Ingredients

For the stew

• 2 × 400 g tins chickpeas, drained (about 480 g)
• 1 onion, diced
• 2 carrots (about 300 g), cut into small pieces
• 2 garlic cloves, finely chopped
• 15 g Spice Cartel Moroccan Ras El Hanout
• 1 × 400 g tin chopped tomatoes
• 250 ml vegetable stock
• 1 tbsp olive oil
• ½ lemon, juiced
• Small handful parsley, chopped

Method

1. Soften the vegetables. Heat the oil in a large saucepan over a medium heat. Add the onion and carrots and cook for 8 minutes, stirring often, until the onion softens.
2. Wake up the spices. Add the garlic and Ras El Hanout. Stir for 30 seconds, keeping the heat moderate so the spices do not catch.
3. Simmer. Add the tomatoes, stock and drained chickpeas. Bring to a gentle simmer, then cook for 20–25 minutes, partly covered, until the carrots are tender and the sauce has thickened. Stir occasionally and add a little water if it gets too thick.
4. Finish and serve. Stir in the lemon juice and most of the parsley. Taste before adding any salt, as the stock and seasoning may already provide enough. Scatter over the remaining parsley and serve in bowls, with bread or couscous if you like.

Serving ideas and cooking tips

• Dice the carrots fairly small so they soften during the simmer. For a thicker sauce, mash a few chickpeas against the side of the pan.
• Cook couscous separately following its pack instructions, or serve with bread for dipping.
• Choose a stock that suits your guests and check all ingredient labels for allergens.

Ready to cook? Buy Spice Cartel Moroccan Ras El Hanout and keep the recipe card handy in the kitchen.