Moukhbaza with a Twist

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
3. 3.
   Add the diced carrot and bell pepper to the pot, and cook for a few minutes until slightly softened.
4. 4.
   Stir in the diced tomatoes, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Cook for another minute to allow the spices to release their flavors.
5. 5.
   Add the soaked chickpeas to the pot, followed by the vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the chickpeas are tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed. Serve the Moukhbaza hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to soften them and reduce the cooking time. Alternatively, you can use canned chickpeas, but adjust the cooking time accordingly.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind them into a powder.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked chickpeas and vegetables before adding them back to the stew.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• Serve the Moukhbaza with a squeeze of fresh lemon juice for a tangy twist.
• This stew tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Moukhbaza as a main course, accompanied by warm crusty bread or fluffy couscous. It can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Garnish the Moukhbaza with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or plate, allowing the vibrant colors of the stew to shine through.