Mains
ChefHana Musa Naama
Moroccan-style Chickpeas with Onions
A beloved Levantine dish of moroccan-style chickpeas with onions. Try this home-tested Moroccan version and you’re sure to love it.
Ingredients
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- 3 pieces chicken breasts
- Onion bulbs 10
- Chickpeas, cooked to taste
- 1 tablespoon caraway
- 1 teaspoon ground cinnamon
- Salt
- Vegetable oil
- 1 tablespoon flour
- Cinnamon stick for boiling chicken
- Bay leaf for boiling chicken
- 300 g dried moghrabieh
Method
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- We wash the chicken and simmer it with aromatics.
- Peel the onions and fry them whole without chopping over low heat until they soften and turn slightly golden. Remove the onions from the oil and leave them aside.
- In the same pan used to fry the onions, fry a tablespoon of flour until it browns, then add the chicken boiling stock and stir well until you obtain a thick sauce. Add caraway and cinnamon.
- In a second pot put the chickpeas and the onions with the pieces of chicken, add the sauce and let the mixture simmer over low heat, adding salt to taste.
- Boil the dried mughrabieh grains like pasta in boiling water with oil and salt for about 10 minutes, then drain them and toss with vegetable oil and a sprinkle of salt, caraway and cinnamonTimers: 10 min
Recipe tags
MainsLevantDairy freeNut freeEgg free
