Best 6 Moroccan Chickpea Dip Recipes

MOROCCAN CHICKPEA DIP

Steps:

• Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
• With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
• Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
• Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
• Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
• Serves 8 as a snack.

EASY MOROCCAN CHICKPEA STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

MOROCCAN CHICKPEAS AND SPINACH

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.

MOROCCAN CHICKPEA SOUP

Steps:

• In 4-5 quart saucepan, heat oil.
• Add carrots, garlic, and onion; cook until tender.
• Set aside.
• Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
• Stir pureed mixture into saucepan.
• Add remaining ingredients including vegetable stock.
• Cover and cook for 5 minutes to heat through.
• Top with garnish if desired.
• •VARIATIONS: Substitute olive oil for safflower oil.

MOROCCAN CARROT DIP

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

MOROCCAN CHICKPEA DIP

Steps:

• In food processor process garlic until minced.
• Add cilantro and process until finely chopped, 10 - 20 seconds.
• Add chick-peas, lemon juice, olive oil, salt and hot sauce.
• Process until very smooth.
• Place dip in serving bowl and refrigerate until chilled and ready to serve.
• Serve with veggie slices, pita wedges, fat free pretzels or other chips.