Moroccan Spiced Chickpea Skillet
A simple vegetarian skillet meal with minimal ingredients! Chickpeas, tomatoes and onions roast with ras el hanout for a fusion dish that is full of flavor while being cheap, quick and easy. Ready in 30 minutes!
Ingredients
- 4 Tbsp olive oil
- 2 cups (300 g) baby tomatoes (cherry, grape / baby plum or baby heirloom all work well here), halved
- 14 oz (400 g) can of chickpeas
- ½ small red onion, thinly sliced
- 3 tsp ras el hanout, reduce to 2 if you want it milder. see notes for the link to a homemade blend.
For Serving
- 1 lemon, for zesting and cutting into wedges
- 4 tbsp yogurt or sour cream
- 1 handful fresh herbs, cilantro, chives, parsley or mint all work well
Instructions
- Add the halved tomatoes, chickpeas and onion slices to a deep sided skillet or small oven safe casserole dish. Sprinkle the ras el hanout over the top, pour in the olive oil and combine until everything is well coated with the oil and spices. Add salt and pepper to taste if you wish.4 Tbsp olive oil, 14 oz can of chickpeas, 1/2 small red onion, 3 tsp ras el hanout, 2 cups baby tomatoes (cherry, grape / baby plum or baby heirloom all work well here)
- Bake at 400F / 200C / 180C Fan for 20-25 minutes, until the onions and tomatoes are melted down, a little jammy, and starting to brown.
- Add the zest of about 1/4th of your lemon over the top, as well as your green herbs and some dollops of yogurt or sour cream. Serve, with lemon wedges for squeezing.1 lemon, 4 tbsp yogurt or sour cream, 1 handful fresh herbs
Notes
Ras el Hanout - if you can't find any pre-mixed ras el hanout, try Salima's Ras el Hanout recipe.
Calories: 427kcal, Carbohydrates: 45g, Protein: 15g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 1mg, Sodium: 30mg, Potassium: 700mg, Fiber: 12g, Sugar: 11g, Vitamin A: 670IU, Vitamin C: 31mg, Calcium: 137mg, Iron: 5mg