This easy recipe is a dream on a cold winter weeknight. Serve this authentic Moroccan spiced stew with a loaf of fresh crusty bread and a glass of wine to warm your bones and your belly. Batch cook our Flourist Kabuli Chickpeas in advance (and freeze them for nights like these) and dinner will be ready quick with minimal effort. 

3 tbsp olive oil
1 medium onion, chopped
1 garlic clove (optional)
1/4 tsp cayenne powder
1/4 tsp ginger powder
1/2 tsp paprika
1/2 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1 cup Passata (strained tomatoes)
1-2 cups chopped fresh tomatoes
3/4-1 tsp salt, or to taste
1 cup water
1 tsp sugar
2 cups cooked Flourist Kabuli Chickpeas
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro

Heat the oil in a heavy bottomed pan on medium high. Once hot, add the onion and cook until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring until fragrant – about 2 minutes (don’t let the spices burn!). Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.

Add the cooked chickpeas and cook a further 20-25 minutes, until the mixture is thick and the sauce has turned a dark shade of red. Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.