Moroccan Chickpea Delight

Submitted by Chef of Brunswick

"This is a tasty vegetarian moroccan dish that can be eaten either by itself as a main meal, or as a sidedish with bread or coucous. Having been vegetarian most of my life, I have invented many tasty alternatives to eating meat!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 2-4

ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped finely
• 2 large garlic cloves, chopped finely
• 100 g cabbage, chopped into fine strips
• 1 medium carrot, cut into 1/2 cm slices
• 1 (8 ounce) can chickpeas, drained and washed
• 1 teaspoon black cumin seed
• 1 teaspoon black mustard seeds
• 1 pinch asafoetida powder
• 1⁄2 teaspoon turmeric
• 1 teaspoon ras el hanout spice mix
• 1 (8 ounce) can whole tomatoes or 4 large fresh tomatoes, chopped
• 500 ml water
• salt

directions

1. Heat oil in a non stick frypan.
2. Add the onion, garlic and saute until the onion is soft.
3. Add black cumin and mustard seeds. Once they start popping, add the cabbage, carrot and chickpeas, then add the remaining spices and stirfry for 2 minutes.
4. Add the canned tomatoes and water, turn the heat up until it boils. Once boiling, turn the heat down and simmer until the fluid thickens and add salt to taste.
5. For a little extra spice, add some green chilli or hot paprika according to taste. Enjoy!