Moroccan Chickpeas

Chickpeas are a very important component in a vegan diet. They help maintain a balanced and nutrition menu that your body needs on a daily basis. A diet that is rich in protein is much needed especially since the absorption of protein from the plant-based diet is lower than that of an animal-product-based diet unfortunately. That means we need to consume more protein than others to maintain a healthy levels of iron and protein. This dish is a wonderful, spicy, super flavorful and a classic Mediterranean. The beans get so soft and melt in your mouth. It is very good as a side dish or as a main dish on top of brown rice. Chickpeas are whole grains and rich in fiber, so they help  keep you full longer. They are great for diabetics since they have a Low glycemic index. Also, regular intake of chickpeas can lower your cholesterol levels and therefore are good for your heart. 

This dish is so easy to make, and a delight each and every time! :)



4 cups dry chickpeas, (soaked all night)

2 tablespoon olive oil, divided

1 small onion, chopped 

3-4 garlic cloves, minced

2 tablespoons sweet paprika

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon dry cilantro

1/8 teaspoon cayenne pepper

1/8 teaspoon pepper flakes

5 onion springs, chopped

Handful of parsley, chopped



2 cups of water



Heat stove to medium. Take a cast iron and 

Add 1 tablespoon of olive oil, add onion, salt and pepper, Saute for a couple of minutes. Then add garlic, saute for a few more minutes, then add the spiced, start with the paprika, turmeric, cumin. Add another tablespoon of olive oil and let the spices sizzle for a minute or two. Then slowly add water, (about a cup), let it boil, add the onion springs, cilantro, cayenne pepper and pepper flakes, more salt and pepper. Mix and add the chickpeas and the rest of the water. Lower the heat to low and cook for about 45 minutes. Let it sit for 15 more minutes before serving. Garnish with parsley or cilantro and serve.