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Update: Starting this post, I will try and list the places where you can procure ingredients that feature in the recipe, if it is not a regular pantry item. Since I am currently located in Hyderabad, I will be featuring places from this city, and the areas I am familiar with. Readers are welcome to leave their comments about availability of such ingredients in other parts of Hyd / other cities.

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A few weeks ago, a fellow foodie friend dropped by home and told us how he loves to dish out Moroccan food in his kitchen and how he managed to get a local potter to make him the tagine dish too! The foodie in me did not need more kindling than that to start craving a hot pot of Moroccan stew with robust flavours, not very unlike our Indian flavours.

My first brush with Moroccan cuisine was in the Momo Moroccan restaurant in London a few years ago. The vegetable stew and couscous was just perfectly spiced and delicious to suit my vegetarian palate. Chickpeas are another common ingredient in Moroccan cuisine and a chickpea stew sounded like the perfect way to satisfy the cravings.

You can easily pair this stew with some hearty bread like ciabatta or a rye loaf. Couscous is fairly easily available in most Metros. [See end of post on where to buy couscous in Hyderabad.] I usually give a laundry list of foodie items to the husband when he travels abroad and he is only too happy to comply.I dont call him my (eating) partner for nothing!

I adapted from a Food Network recipe - Recipe courtesy Dave Liebermann

Serves 2

1/2 cup dried chickpeas

2 tbsp extra-virgin olive oil, plus more for garnish
1 large onion, thinly sliced
6 cloves garlic, crushed roughly
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp red chilli powder
1 cup chopped tomatoes
3 cups water plus 2 cubes Maggie Super seasoning or 3 cups of Vegetable stock
Salt
Freshly ground black pepper
1-2 cups of fresh greens (I used spinach)

Soak the chickpeas in lot of water with a pinch of baking soda (optional) for 6-12 hours

Drain the chickpeas - cover with 2 cups water and pressure cook for 10 minutes, till soft but not mushy. Keep aside.

In a heavy bottomed pan, heat the oil. Saute the onion and garlic on a low flame till soft and cooked, around 7-8 minutes.

Add the spice powders, chopped tomatoes, boiled chickpeas with water and seasoning cubes.

Taste before adding salt as the seasoning cubes contain salt.

Simmer for 7-8 minutes on low flame for the chickpeas to absorb the flavours and the tomatoes to cook.

Add the roughly chopped greens. These will wilt in a couple of minutes.

Grind some black pepper on the top and serve hot / warm with bread or couscous.

For directions on How to Prepare Couscous, check my post on Couscous with roasted Vegetables

SPAR - Begumpet

QMart - Road 2, Banjara Hills

Hypercity - Inorbit Mall, Cyberabad

Deli 9, various outlets

Sweet Nirvana Patisserie, Madhapur

Beyond Coffee, Road 36 Jubilee Hills