Spicy Moroccan Chickpea Stew


Serves 1

  • 1½ tsp olive oil
  • ½ red onion, peeled and diced
  • ½ red pepper, deseeded and diced
  • 1 clove garlic, peeled and crushed
  • 2 tsp tomato purée
  • 2 tsp ras el hanout
  • 140g tinned chopped tomatoes
  • 160g tinned chickpeas, drained
  • Small bunch coriander, leaves torn
  • Salt and black pepper
  • 40g yoghurt, such as Greek, natural or soya
  • 20g flaked almonds, toasted


Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato purée and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste.

Tip the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.


  • If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp ground cinnamon

  • ¼ tsp ground turmeric

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