Name: Moroccan chickpea tomato stew
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 2 (300g) medium brown onions (300g), sliced thinly; 1 tablespoon light brown sugar; 2 teaspoon cumin seeds; 1 teaspoon ground coriander; 800 gram 2 x 400g canned whole tomatoes, undrained; 1 1/2 cup (375ml) vegetable stock; 800 gram 2 x 400g canned chickpeas, rinsed, drained; 1 cup (150g) raisins; 1/3 cup (70g) preserved lemon rind, coarsely chopped; 100 gram baby spinach leaves; freshly ground black pepper and salt, to season

Moroccan chickpea tomato stew

Serves 6

Prep

10M

Cook

Total

4H 10M

Skip to Recipe

Ingredients

2 (300g) medium brown onions (300g), sliced thinly

1 tablespoon light brown sugar

2 teaspoon cumin seeds

1 teaspoon ground coriander

800 gram 2 x 400g canned whole tomatoes, undrained

1 1/2 cup (375ml) vegetable stock

800 gram 2 x 400g canned chickpeas, rinsed, drained

1 cup (150g) raisins

1/3 cup (70g) preserved lemon rind, coarsely chopped

100 gram baby spinach leaves

freshly ground black pepper and salt, to season

Method

In a 4.5-litre (18-cup) slow cooker, combine onion, sugar, spices, tomatoes, stock, chickpeas, raisins and lemon; cook, covered, on low, for 4 hours.

Stir in spinach; season to taste before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories