Moroccan · Dessert

Chickpea Cake in cumin and coriander

This Moroccan Cake leans on cumin and coriander to do the heavy lifting. We crisp the Chickpea for real depth, then bring it together in one pan.

4.6 from 898 cooks

Prep30 min

Cook30 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan

The kind of Moroccan plate you make on repeat. honey and apricot, a proper slow-cook, and a...

1 hr 30 min · Advanced

Moroccan

Weeknight-friendly Paneer Broth with the honey and apricot we come back to again and again. Big...

25 min · Easy

Moroccan

The kind of Moroccan plate you make on repeat. honey and apricot, a proper steam, and a finish...

55 min · Easy

Moroccan Members

Moroccan

Our tested Smoked Prawn Pudding: slow-cooked, generous, and balanced with harissa. Serves 4...

50 min · Medium