Moroccan · Side

Moroccan Chickpea Side

The kind of Moroccan plate you make on repeat. harissa, a proper roast, and a finish of fresh herbs.

4.7 from 1,397 cooks

Prep10 min

Cook15 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the harissa 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 Members

Moroccan

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper steam, and a...

22 min · Easy

Moroccan Members

Moroccan

Our tested Baked Black Bean Toast: golden, generous, and balanced with harissa. Serves 4 people...

1 hr 45 min · Medium

Moroccan Members

Moroccan

Our tested Pan-Seared Halloumi Salad: golden, generous, and balanced with ras el hanout. Serves...

40 min · Easy

Moroccan

A slow-cooked take on Turkey Flatbread, built on cumin and coriander and finished the way we...

45 min · Easy