Moroccan Spiced Chickpeas

Try our quick and easy Moroccan spiced chickpeas recipe, ready in just 30 minutes!

With only 6 ingredients, including a delicious homemade ras el hanout spice mix, it’s a healthy way to add a burst of flavor to your weeknight dinner.

Easy Moroccan Spiced Chickpea Recipe

There’s something so deeply satisfying about savoring a bowl of Moroccan spiced chickpeas, not just for the incredible burst of flavors but also for the knowledge that I’m treating my body to a wholesome, protein-packed, fiber-rich meal. 

As I dive into this hearty dish, the chickpeas, adorned with a fragrant blend of Moroccan spices, take center stage, providing a nutritious boost that keeps me fueled. Nestled over a bed of rice, they create a comforting canvas for the vibrant cucumber salad on the side. The crispness of cucumbers, the zing of red onions, and the citrusy kick from lemon juice make this salad a refreshing counterpart to the robust chickpeas. Drizzled with olive oil and seasoned with a pinch of salt and pepper, it’s a simple yet satisfying symphony of flavors.

 To elevate the experience, a dollop of garlicky yogurt sauce crowns the dish, introducing a creamy richness that ties everything together. With each bite, I’m not just enjoying a delicious meal; I’m nourishing my body with goodness, making every moment at the table a truly gratifying experience.

Ingredients

• garbanzo beans
• onion
• garlic cloves
• crushed fire-roasted tomatoes, NOT diced! 
• ras el hanout spice blend: I recommend the Sadaf brand
• olive oil
• salt and black pepper
• optional: cayenne or red pepper flakes for some heat

How to make Moroccan Spiced Chickpeas

Heat oil in a large pan over medium heat. Add the ras el hanout to “bloom” the spice blend and stir, about 1 minute. This process enhances the flavor, aroma, and color of the spices.

Add the onion and saute until soft, about 5-7 minutes. Add the garlic, salt and pepper and cook for about 1 minute. 

Add the tomatoes, undrained, and cook for 15-20 minutes until the sauce thickens. 

Serve with rice, pita bread, fresh herbs like mint, parsley, and cilantro,  and a dollop of greek yogurt. 

What to serve with Moroccan Spiced Chickpeas

Moroccan spiced chickpeas are incredibly versatile and pair well with various options. 

Serve them over couscous, quinoa, or rice for a hearty meal. Alternatively, enjoy them wrapped in flatbread or pita for a quick and satisfying bite. 

Adding a side of roasted vegetables like roasted sweet potatoes and bell peppers is one of my go-tos.

A simple salad or a dollop of Greek yogurt complements the warm flavors beautifully. Keep it simple and customize your meal based on what you love!

Common Questions

What is Ras el Hanout?

Ras el Hanout is a spice blend from North Africa, particularly Morocco. The name “ras el hanout” translates to “head of the shop” in Arabic, indicating a mix of the best spices a spice merchant offers. The composition of Ras el Hanout can vary. Still, it typically includes a combination of aromatic and flavorful spices like cumin, turmeric,  coriander, cinnamon, ginger, cardamom, paprika, nutmeg, mace, allspice, and cloves. 

How to make Moroccan spice blend?

Here’s a basic recipe, but keep in mind that Ras el Hanout can have various ingredients, and you can adjust the ratios based on your taste preferences.

To make Ras el Hanout, mix: 

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground fennel seeds

Storage Instructions

Fridge: Place the spiced chickpeas in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the microwave or the stove in a pan over low heat.

Freezer: Transfer the chickpeas to a freezer-safe container or zip-top bag and freeze for 2-3 months.

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