This dish will be one of my new favourite staples and for several reasons. One, I love chickpeas. Chickpeas (or garbanzo beans if you prefer) are my ultimate legume. They are so versatile and work well with all the extremes in culinary flavours. They taste fabulous in their original form and they taste extravagant blended into a creamy spread that we also like to call hummus. The garbanzo bean also stars as a wonderful protein packed veggie burger option and believe it or not, people actually use these healthy guys in their baking! I have seen recipes out there for blondies, cookies, and bars that include the 'chicks. What can’t garbanzo beans do?
My second reason as to why this dish will be rotating around on my meal prep schedule is because: Moroccan…need I say more? I’m a huge fan of tasting all the flavours of the world. If you knew me a few years ago however, you’d never believe this. I used to be the pickiest eater. I was a nightmare at the dinner table growing up. As a teen-I stuck with the “safe” options when eating out. Anything deep fried, that had cheese or starch was a go. I would have never dreamed of trying dim sum, sushi, East and West Indian cuisine, Ethiopian dishes, Filipino foods, or Thai and Lao cuisine (which is now my most favourite thing in the world). And I love it all. I would love to tackle tasting all the traditional dishes from around the world. Judging from my small variety of culinary experiences, there are no other flavours such as the flavours of Morocco. Nothing can compare. A bite of anything Moroccan infused makes you close your eyes pleasantly and savour every last single spice as a sudden aura of paradise takes over you.
And lastly we have approached my final reason validating the awesomeness of this dish. It’s a quickie. You can have a steaming hot, comforting, aromatic, pungent dish in front of you in no time if you are prepared. You will see that the recipe calls for both chickpeas and sweet potato. If you are using canned chickpeas or have already cooked your garbanzo beans from scratch, you are laughing. The cubes of sweet potato can also be ready in a jiffy if you boil them (until cooked or even halfway then proceed to skillet) as opposed to sautéing them throughout.
* Also, just a side note for those who do cook their legumes from scratch: soak them in water overnight (make sure they will have enough room to expand). This makes them easier to digest and quickens their cooking time.
Moroccan Chickpea Dish
- 1 Tbsp. extra virgin olive oil
- 1.5 cups of cooked chickpeas (or a 14.5 oz. can rinsed and drained)
- 1 medium sweet potato, cut into cubes
- 2 garlic cloves, minced
- 1 small white onion, slivered
- 1 red or orange bell pepper, chopped
- *Optional: cooked rice or quinoa to accompany the dish
For the Moroccan Sauce:
- ¼ cup red wine vinegar
- 1/8 cup extra virgin olive oil
- 1.5 Tbsp. ground cumin
- 1 Tbsp. chilli powder
- ¼ tsp. cinnamon
- ¼ tsp. ginger
- ¼ tsp. allspice
- Pinch of sea salt
- In a small bowl, mix together all of the Moroccan Sauce ingredients and set aside.
- In a large skillet, heat the tablespoon of olive oil over medium heat and add the garlic, onion, and pepper. *Also add the sweet potato here if you are sautéing from its raw state or if it's been half boiled.
- Once the onion becomes translucent and the veggie fragrance has filled the air, add the chickpeas and the boiled sweet potato that is fully cooked and drained (unless you have been sautéing it all along). Add the Moroccan Sauce as well and reduce the heat to simmer, covering the skillet.
- Let simmer for 10 minutes or so stirring every couple of minutes.
- Serve over rice and enjoy!