Thermobexta’s Moroccan Chickpea & Date Curry

morroccan chickpeaThis is a rich, hearty stew filled with warm, Moroccan inspired flavours.  It will be a regular on our dinner table this winter!

1 onion, quartered
3 garlic cloves
20g extra virgin olive oil
3 tsp sweet paprika
2 tsp ground cumin
2 tsp ground ginger
1 tsp cinnamon
1 tsp turmeric
500g vine ripened tomatoes, halved
150g tomato paste
4 medjool dates, deseeded and diced into small pieces
1/2 tsp himalayan salt
250g sweet potato, peeled, cut into large bite-sized pieces
150g carrot, peeled and sliced into 1cm pieces
400g tin chickpeas, drained, rinsed
60g baby spinach
handful of almonds, roughly chopped and toasted

1. Place spinach into a thermal server. Set aside.

2. Place onion, garlic and oil into mixer bowl. Chop for 5 seconds/speed 5/MC on. Saute for 5 minutes/steaming temperature/speed soft/MC off.

3. Add paprika, cumin, ginger, cinnamon and turmeric. Saute for 1 minute/steaming temperature/speed soft/MC off.

4. Add tomatoes, tomato paste, dates and salt. Cook for 5 minutes/100/speed 2/MC on.

5. Add sweet potato and carrots. Cook for 15 minutes/100/reverse/speed soft/MC on.

6. Add chickpeas. Cook for 5 minutes/100/reverse/speed soft/MC on.

7. Pour contents of the bowl into thermal server and place the lid on for 5 minutes to allow the hot stew to soften the spinach.

8. Use a spatula or large spoon to combine the spinach with the stew. Sprinkle with almonds.

9. Enjoy with rice, cauliflower rice, or in a bowl on its own!

– To always have chickpeas on hand, I soak a few cups of dried chickpeas overnight then drain, place in a large saucepan and cover liberally in water and boil until they are cooked (this will often take a couple of hours). Measure them into 240g lots and freeze in zip lock bags with some of the cooking water in each bag – each bag is equal to 1 can of chickpeas.
– The tomato paste recipe I have linked in the ingredients list has salt to add flavour, if you use a different tomato paste, you may need a little extra salt to your stew.


21 thoughts on “Thermobexta’s Moroccan Chickpea & Date Curry

  1. I’m making this tonight, can’t wait! Will post the verdict, although I suspect it will be like all thermobexta recipes – awesome!


  2. What an amazing flavour! All of my family loved this, will be making this regularly for sure. Thank you for sharing your fantastic recipes. Xx


  3. I couldn’t believe it when I saw that you cook your chickpeas in a saucepan. I always cook mine in the thermomix basket before freezing in ziplock bags. You cook a smaller quantity, but it is so easy and foolproof.


    1. The Thermomix basket fits such a small amount of them in it – I cooked them in there once, but found it quite a waste of time. It’s much more time efficient for me to cook a larger amount of them at once in a saucepan.


  4. Quick, easy and delicious dinner. Thank you.
    I used cheaper dates and just soaked them in boiling water for a couple of minutes before adding them. I did need about double to get the right weight.


  5. Such simple ingredients in this stew but full of favours. I follow recipe as written but I didn’t have any baby spinach so substitute it with kale and that works really well.


  6. This was lovely. Made it for the first time this week. It served my daughter (10) & myself for dinner & I got 2 lunches from it was well. Winning!

    Lots of flavour & quite sweet.

    I will make again.


  7. This is so delicious!
    Although I was using your cookbook to follow the recipe I thought it worth mentioning that my Chick Pea Hater husband gobbbled this up because in his words was “so tasty”. I used tinned whole tomatoes, celery instead of carrot and extra sweet potato.
    If you have the cookbook you can use the directions for steaming meatballs in the Varoma to add meat 🙂


  8. Delicious, and so easy! Just the right amount of flavour/spice, without being hot. I used a tin of tomatoes, frozen spinach and added frozen peas as well, (forgot the almonds) and served with brown rice. Thanks for the great recipe!


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