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Moroccan chicken and chickpea stew

Yields2 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

FOR THE SPICE MIX (ras-al-hanout)
 1 tsp ground cumin
 1 tsp ground ginger
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp ground allspice
 ½ tsp cayenne
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ dried onion
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp dried garlic
 ¼ oregano
 1 handful fresh basil
 ¼ thyme
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 ¼ tbsp tomato puree
 1 tbsp Moroccan spice mix
 1 tsp harissa paste (if you don’t like it as spicy, then add less)
 1 chicken or beef stock cube
 1 red onion in chunks
 1 carrot in small chunks
 1 red and 1 yellow pepper
 5 green beans
 1 tsp minced ginger
 1 tsp minced garlic
 2 pinches salt, black pepper
 of sugar
 2 tsp lemon juice

Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.


Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.


Add the harissa paste and Moroccan spice to your spice preference.


Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.


Transfer to your rice cooker bowl and press the ’SLOW COOK’ function on your rice cooker. Set for around 2 hours cooking time. Press ’START’.


After an hour, add the chickpeas, green beans, peppers and cook for another 45-60 mins.


Towards the end of cooking adjust the seasoning of the stew and add a good squirt of lemon juice.


Serve with long grain rice!

Nutrition Facts

Servings 0