North African chickpea and tomato stew

Chickpea morrocanI say North African, but this really is a mix of store cupboard items that could be Asian, Indian, Turkish, Moroccan and Mediterranean.

Chickpeas were a staple growing up and my aunt always told me they make you fart a lot. Whether or not this is true, I’m not sure, but it means that I tend to always put caraway seed in every chickpea recipe just in case.

This dish really punches above its weight in flavour. It’s rich, comforting and quick to make. I served it as part of a mezze platter the other week and it worked really well with dishes such as baba ganoush, flatbreads and spiced courgette. Alternatively, eat it with cauliflower ‘rice’ or sweet potato.

Serves:                         4 as a side dish or 2 as a main course Preparation time:      5 minutes Cooking time:            30 minutes

Ingredients 2 onions 2 cloves of garlic A large splash of rapeseed oil 6 large tomatoes, roughly chopped 2tbsp tomato purée 1 tin of chickpeas 1 tin of cannellini beans 1tbsp berbere spice mix 1tbsp baharat spice mix 1tbsp cumin seeds 1 medium bunch of fresh coriander 1-2 red birdseye chillies 1tsp caraway seeds A splash of water Salt and pepper to season


  1. Fry the onions and garlic in rapeseed oil then add the spices and chilli.
  2. Add the spices and cook for a minute or two.
  3. Add the chillies, tomato purée and tomatoes, season, add some water and stir well. Cover and simmer for about 20 minutes then squash down with a wooden spoon.
  4. Add the chickpeas and beans heat through then stir in the chopped coriander, check the seasoning and serve.