Moroccan Chickpea Stew

5 minutes 40 minutes 4 servings

A mildly spiced, Moroccan-inspired, chickpea stew. The sweetness of the squash and dates Organic compliments the spicy harissa. If you want more heat, simply add more harissa to taste. 

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  • 200g Epicure Chickpeas,  soaked overnight
  • 2 shallots, diced
  • 2 tsp Epicure Chopped Garlic 
  • 2 tsp harissa spice blend
  • 1 tsp Epicure Tomato Purée
  • 500ml vegetable stock
  • 1 tin Epicure Chopped Tomatoes
  • 350g butternut squash chunks
  • 50g pitted dates
  • Couscous, flaked almonds, coriander

The recipe Moroccan Chickpea Stew Kitchen Mode

  • 1

    Cook shallots in a splash of oil over medium heat, until tender. Add garlic and cook for one min. Add harissa and cook until fragrant, then squeeze in tomato purée and cook 30 secs more.

  • 2

    Stir in stock, chopped tomatoes, rinsed and drained chickpeas, butternut squash and dates. Simmer for 30 mins.

  • 3

    Serve over couscous and sprinkle with coriander, almonds and additional chopped dates.