Chermoula, Chickpea, and Tomato Stew

neil bougourd | 19 January, 2022

This is such and easy and tasty dish! It is quite forgiving of substitutions and additions. We pair it with the Saffron & Saskatoon Berry Rice.


3 diced onions

1 garlic clove chopped

3 Tbsp of Chermoula

1 diced yellow pepper

1 tin of whole plum tomatoes

2 cans of chickpeas ( or two cups of cooked chickpeas)

2 cups of fresh baby spinach ( cut off the stems)

Olive oil

1/8 tsp jalapeño powder ( optional for a little more heat)

salt & pepper to taste

quarter of a lemon


Heat the olive oil and then add the onions. Cook them over medium heat for 10 minutes and then add the garlic. Stir everything together and then add in the chermoula. Stir and coat the onions and garlic.

Add the peppers and stirring occasionally, and then add the chickpeas. Drizzle a little more olive oil if needed. Add the tomatoes and break up the whole tomatoes as you stir. Lower the heat and let everything cook together for 15 - 20 minutes. Then add the spinach and continue stirring until it has wilted. Add the jalapeño powder if using. Squeeze in the lemon juice just before serving.

Add salt and pepper to taste.