This Vegan Chickpeas with Moroccan Spices Recipe: not just for vegans! The lovely aromatic dish is very filling, and perfect as a light nutritious main dish.
Course Dinner, Lunch
Cuisine African, Fusion, Moroccan
Keyword lighter, spices, sweet and spicy, vegan, vegetarian
Mix all the spice and grind to powder in a spice grinder or food processor.
For the chickpeas
Heat the oil in a 3 quart pot [3 lt] over low heat. Add the onions and cook and stir until they become translucent. Sprinkle in two tablespoons of the spice blend you made before, ½ teaspoon of salt and mix well. Add potatoes, carrot, pumpkin and sesame seeds. Cook and stir for a minute. Add the chickpeas, and ⅓ cup of water (best if it was the water in which the chickpeas boiled).
Simmer covered over low heat until everything is cooked through, stir and add water as it becomes necessary to prevent it from burning. There should be some sauce in the end, so add water and heat through. Season with salt to taste. Taste and add more of the spice blend if you’d like it spicier.