Moroccan Chickpea Tomato Gravy

I love chickpeas! But who doesn’t? I always look out for inspiration to come up with new chickpea recipes. And on our recent travel to Berlin, I got what I was looking for you. Once home, I tried to recreate this amazing Moroccan Chickpea Tomato dish I had eaten, and voilà, here is the recipe.

It’s up to you to use canned or dried chickpeas. Make sure to soak the dried chickpeas overnight and cook them until fork-tender. I prefer using dried chickpeas because then I know 100% what’s in it but sometimes time is scarce and I grab the cans.

I absolutely adore the Moroccan cuisine. It uses many spices which makes the dishes incredibly flavorful. Common spices include

• cinnamon
• cumin
• turmeric
• paprika
• coriander
• sesame seeds

I love eating this gravy with vermicelli pilaf, bread or on a couscous bed.

This Moroccan Chickpea Tomato Gravy requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Tahini (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking

Print Recipe

Moroccan Chickpea Tomato Gravy

Chickpeas in a perfectly spiced tomato sauce that make an amazing breakfast, lunch or dinner. Hearty and healthy plus ready in just 30 minutes make it a perfect addition to your meal prep fav's.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Appetizer, Breakfast, Dinner, Lunch

Cuisine: Mediterranean, Vegan

Keyword: 30 minutes or less, dairy-free, fall, gluten-free, nut-free, vegan, winter

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 cup white onion diced
• 1 medium red bell pepper chopped
• 2 garlic cloves minced
• 1 can salted diced tomatoes
• 3 tbsp tomato paste
• salt to taste
• 4 tsp sweet paprika
• 2 tsp ground cumin
• 3 tsp chili powder
• 1 tbsp curry
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper
• ¼ tsp ground cardamon
• ¼ tsp ground coriander
• 2 can chickpeas drained and rinsed

Serving suggestions

• freshly baked bread
• couscous
• rice with vermicelli

Instructions

• Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
  
  
• Add diced tomatoes, tomato paste, salt, paprika, cumin, chili powder, cinnamon, cayenne pepper, curry, cardamom, and coriander. Stir to combine.
  
  
• Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If it's to chunky for your liking, blend 3/4 of it with a blender.
  
• Add chickpeas and stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop.
  
• Taste and adjust seasonings as needed.
  
• Serve as is or with bread, vermicelli rice or over couscous.