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Moroccan Chickpea Stew

Experimenting with new cooking styles and flavours keeps healthy eating interesting.

This dish can be served as a main event or an accompaniment.

Makes 4 servings


1 Small onion, chopped 2 TBSP coconut oil

2 Garlic cloves, crushed

2 Tins organic chickpeas, drained or the equivalent amount rehydrated and soaked.

Juice and zest of 1/2 a lemon

1/2 Cup blanched, sliced almonds

1/4 Cup TBSP sultanas

1/4 Cup dried peaches, sliced

1/4 Cup coconut flakes

Fresh coriander and Greek yoghurt to garnish


Put your oven on to 180 degrees and line a large baking tray with tin foil or baking paper. Add all of the ingredients except for the yoghurt, coriander and almonds, to a large mixing bowl and gently combine until everything is well coated in coconut oil.

Spread the ingredients onto the baking tray and cook for 30 minutes.

Serve with a dollop of full cream Greek yoghurt, almonds and fresh coriander.


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