North African–Inspired Chickpea Bowl

North African–Inspired Chickpea Bowl

Home Made Simple chef Laila Ali makes a delicious dish inspired by North African flavors.

Cook Time: 30 minutes
Prep Time: 15 to 20 minutes
Serves: 4

1 tablespoon extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium red bell pepper, finely chopped
3 garlic cloves, pressed through a garlic press
(1) 1" piece fresh ginger, peeled and grated
(1) 2" cinnamon stick (optional)
1½ teaspoons ground coriander
1½ teaspoons ground cumin
¼ teaspoon cayenne pepper, or to taste
1 tablespoon tomato paste
2 medium tomatoes, chopped
2 cups cooked chickpeas
1½ teaspoons sea salt, plus more to taste
8 ounces green beans, ends trimmed, cut into ½" pieces
1 tablespoon fresh lemon juice, plus more to taste
¼ cup green olives, pitted and sliced
¼ cup chopped fresh mint
Cooked brown rice or other grain, for serving


  1. In a large saucepan, heat the oil over medium heat
  2. Add the onion and bell pepper, and cook until they start to soften, about 5 minutes
  3. Add the garlic and ginger, and cook until fragrant, about 1 minute
  4. Add the cinnamon, coriander, cumin and cayenne, and cook, stirring constantly, for 30 seconds, or until aromatic. Add a tiny bit of water if the mixture starts to stick to the bottom of the pan
  5. Add the tomato paste, and cook for 1 minute. Add the chopped tomatoes, chickpeas and salt, bring to a simmer, and then reduce the heat. Cover and simmer for about 15 minutes, adding a little water if the mixture starts to get dry (depending on how juicy your tomatoes are)
  6. While the stew is cooking, bring a medium saucepan of water to a boil and salt it
  7. Add the green beans and blanch until crisp-tender and bright green, about 4 to 5 minutes
  8. Drain, and then add to the stew and cook for about 1 minute to allow the flavors to come together
  9. Stir in the lemon juice, then the olives and finally the mint. Taste and add more salt and/or lemon juice if needed. Remove the cinnamon stick if you used one
  10. Spoon into bowls and serve over brown rice or another grain



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