Spiced Moroccan Chickpea Stew with Mint Lemon Yogurt & Crispy Pita Wedges

This one-pot Spiced Moroccan Chickpea Stew makes a great vegetarian meal paired with a cool mint lemon yogurt and crispy pita wedges for dipping.

I wasn’t planning on posting this recipe but I shared a snap of this meal on my Insta-Stories and had a lot of requests via direct messages for the recipe. I also I threw up a poll to see if I should post about it on the blog and it was obvious I needed to get this recipe up, so here it is!

The recipe for Spiced Moroccan Chickpea Stew actually came about by combining two recipes I found on the internet.  They both looked so delicious and I couldn’t decide which one to make so I combined some the flavors. While the stew does contain some super spices like turmeric and cinnamon, the standout flavor is really the Ras el Hanout.

Ras el Hanout is a traditional Moroccan spice but not something you can find on the regular here on the States unless you special order it.  However, Ras el Hanout is easy to make at home (it’s like the pumpkin pie spice of the East) by combining spices you likely already have in your cupboard.

Looking for other ras el hanout recipes? Try my Baked Moroccan Chicken Thighs

After making the stew, I felt like it needed a little something to balance out the spicy flavors which is when I spotted the bunch of fresh mint on my windowsill and the mint lemon yogurt came into play. If you’re a fan of tzatziki, then you’ll love this fresh mint lemon yogurt!

Because I love multiple textures when I eat, I added toasted pita wedges for crunch.  The pita also worked great for dipping and scooping up the Spiced Moroccan Chickpea Stew. Overall, the stew was a great, cozy winter meal that had plenty of leftovers for lunch the next day.

What’s your favorite winter meal?

Alyssa

Spiced Moroccan Chickpea Stew with Mint Lemon Yogurt & Pita

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 3 garlic cloves chopped
• 1 small white onion chopped
• 1 tablespoon ginger paste or 2 inches fresh ginger grated
• Kosher salt and black pepper
• 1 ½ teaspoons ground turmeric
• 1 tablespoon ras el hanout
• 1/2 teaspoon cinnamon
• 1/4 teaspoon red pepper flakes
• ~30-ounces chickpeas drained and rinsed (2, 14.5-ounce cans)
• 1 14.5- ounce can diced tomatoes drained of water
• 1 14.5 can coconut milk
• 2 cups chicken stock
• 2 cups kale stems removed torn into bite-size pieces
• 2 large whole wheat pitas cut into wedges
  
• 
  
• For the Mint Lemon Yogurt
• 1 cup mint leaves finely minced
• 1 medium lemon zested and juiced
• 6 ounces plain Greek yogurt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon white pepper

Method

 

1. In a large soup pot, heat the olive oil over medium heat.
2. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion has softened and starts to brown a little around the edges, 3 to 5 minutes.
3. Add turmeric, ras el hangout, cinnamon, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas cook a bit in the spices, 5 to 8 minutes.
4. Using a wooden spoon or spatula, further crush half of the remaining chickpeas slightly to release their starchy insides which will help the stew thicken.
5. Add coconut milk, tomatoes and chicken stock to the pot. Bring the soup to a boil, scraping up any bits that have formed on the bottom of the pot. Then reduce to a simmer
6. Cook on a simmer, stirring occasionally until the stew has thickened -- 30 to 35 minutes.
7. Add the kale and stir. Cook a few minutes so they wilt and soften, 3 to 7 minutes, Taste the stew and adjust the salt and pepper seasoning to your own liking.
8. While the stew is cooking for 30-35 minutes, make the mint-lemon yogurt. In a small bowl combine the yogurt, lemon zest, lemon juice, mint leaves, garlic salt, and white pepper. Thin the yogurt with 2-3 tablespoons cold water or until desired consistency is reached.
9. To toast the pita, place the wedges onto a large sheet tray in a single layer and bake them in the oven at 350*F for 5-8 minutes, turning half-way through until lightly browned and crisp. Remove from oven and allow to cool slightly before serving.
10. To serve, add the stew to a bowl, dollop the lemon mint yogurt on top and serve with pita wedges on the side.