Moroccan Chickpeas

North African cuisine uses delicious warm spices like cinnamon, nutmeg, ginger, cardamom and cumin to flavour all sorts of savoury curries, stews or tagines. These tasty chickpeas are hearty plant-based protein packed with fibre to fill you up. Serve it over whole grain couscous, brown rice or with whole grain flat bread.

10 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
Equipment List
Cutting board
Medium pot or large skillet
1 Tbsp
olive oil
onion, diced
1 Tbsp
Moroccan spice blend (or 1 tsp ground cumin, ¼ tsp cinnamon, ¼ tsp cardamom, ¼ tsp ginger , 1 tsp turmeric)
1 cup
tomato, diced
4 cups
cooked chickpeas (or 2 x 19 oz cans, drained)
1 Tsp
salt (omit if chickpeas are salted)
  1. Heat the oil on medium low heat in the pot or pan. Add onion and sauté for 5 minutes.
  2. Add spices and stir another 2 minutes then add tomato. Cook for 5 more minutes then add the chickpeas and salt.
  3. Simmer for 15 minutes until chickpeas are soft, adding a small amount of water to prevent it from sticking. Serve warm with vegetables over whole grain couscous, brown rice or with whole grain flatbread.

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Moroccan chickpeas
Moroccan Chickpeas