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
Medium pot or large skillet
Moroccan spice blend (or 1 tsp ground cumin, ¼ tsp cinnamon, ¼ tsp cardamom, ¼ tsp ginger , 1 tsp turmeric)
cooked chickpeas (or 2 x 19 oz cans, drained)
salt (omit if chickpeas are salted)
- Heat the oil on medium low heat in the pot or pan. Add onion and sauté for 5 minutes.
- Add spices and stir another 2 minutes then add tomato. Cook for 5 more minutes then add the chickpeas and salt.
- 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.