Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic and cook for 3 minutes until they begin to soften.
Add the runner beans and stir to coat well, then stir in the sugar, lemon juice, tomatoes and dill.
Cover and cook gently for about 40 minutes until the beans are tender and the tomato sauce is fairly thick.
Season to taste with salt and pepper, then garnish with the parsley.
Serve with chunks of fresh crusty bread and bowl of thick, creamy yogurt, if liked.
For green beans with mint,
follow the recipe as for Runner beans with tomato & dill, replacing the runner beans with 500 g trimmed green beans and replacing the dill with a bunch of roughly chopped mint.
Serve with chunks of fresh crusty bread and a bowl of thick, creamy yogurt.
Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the caraway seeds, garlic and chilli and cook for 1,5 minutes to let the flavours mingle.
Add the carrots and celery, stir to coat well and cook for a further 1,5 minutes, then add the lentils.
Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the lentils are tender but not mushy.
Season to taste with salt and pepper, then stir in the parsley.
Serve as a side dish with wedges of lemon to squeeze over it.
Notes & Wine Advice
For lentils with celery & harissa, heat the oil in the base of a tagine or a large, heavy-based saucepan, stir in 2 finely chopped garlic cloves and cook for 1,5 minutes. Trim and dice 2 celery sticks and add them to the garlic. Stir in 1½ teaspoons harissa paste, then add 225 g rinsed and drained brown lentils and pour in 600 ml water. Bring to the boil, reduce the heat, cover and cook gently for 25–30 minutes. Season and serve as for Lentils with celery & carrots.
Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic with the coriander, cumin and fennel seeds and cook for 3 minutes to let the flavours mingle.
Add the chickpeas, stir to coat well and cook for a further 1 minute, then add the chestnuts and ras el hanout.
Stir in the tomatoes and sugar and add enough water to just cover the chickpeas and chestnuts.
Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes.
Season to taste with salt and pepper, then stir in most of the parsley.
Garnish with the remaining parsley and serve with chunks of fresh crusty bread, if liked.
Notes & Wine Advice
For butter beans with almonds & ras el hanout, follow the recipe as for Chickpeas with roasted chestnuts, replacing the chickpeas with 2 x 400 g cans butter beans, rinsed and drained, and replacing the chestnuts with 225 g blanched almonds.
Chorizo Wine Bean Tagine combines tender black-eyed beans, spicy Spanish chorizo, tomatoes, white wine, chillies, and warming spices. Slow baking in a covered tagine creates a rich and comforting meal for four.
Cover the saucepan and simmer for 25 minutes until the beans are tender.
Drain the cooked beans.
Rinse them briefly under cold running water.
Remove and discard any loose bean skins.
For the Tagine
Preheat the oven to 350°F (180°C).
Place the tagine base over medium heat.
Add the smen and let it melt.
Add the chopped onion, garlic, chillies, cumin seeds, and coriander seeds.
Cook for 3 minutes while stirring regularly.
Add the sliced chorizo.
Stir until the chorizo is coated with the spices.
Cook for another 3 minutes.
Add the cooked black-eyed beans, bay leaves, and drained tomatoes.
Pour in the dry white wine.
Stir until evenly combined.
Cover the tagine.
Transfer it carefully to the preheated oven.
Bake for 30 minutes.
Remove the tagine carefully from the oven.
Discard the bay leaves.
Season with sea salt and freshly ground black pepper.
Stir most of the parsley through the beans.
Garnish with the remaining parsley.
Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the tagine hot with crusty bread, couscous, rice, or roasted potatoes to absorb the spiced tomato and wine sauce. A simple green salad or steamed vegetables provide a fresh contrast to the rich chorizo. Smaller portions can be served as part of a larger Moroccan-inspired meal.
Recipe Notes
Soaking the beans for eight hours shortens their cooking time and promotes even cooking. The beans should be tender before they enter the tagine. Choose a tagine that is approved for both stovetop and oven use, or prepare the recipe in an oven-safe casserole with a lid.
Variations
For a meat-free version, replace the chorizo with 450 grams of diced red, yellow, and orange peppers. Replace the black-eyed beans with 225 grams of dried borlotti beans, soak them for eight hours, and boil them for 30 minutes before continuing with the recipe.
Storage and Reheating
Cool leftovers promptly and refrigerate them in an airtight container for up to three days. Reheat individual portions gently in a saucepan or microwave until piping hot throughout. Add a splash of water or stock when the sauce has thickened during storage.
Wine Advice
A Spanish Tempranillo complements the smoky chorizo, tomatoes, and earthy spices. When you prefer white wine, serve the dish with a dry Verdejo, which provides enough freshness to balance the rich pork.
Chorizo bean tagine combines tender black-eyed beans with Spanish chorizo, tomatoes, white wine, chillies, cumin, and coriander. The ingredients cook together in a covered tagine, producing a rich sauce and a substantial Moroccan chorizo stew with smoky, spicy, and savoury flavours.
This recipe serves four and uses a generous quantity of chorizo, making it a rich main course rather than a light bean dish. Fresh parsley added at the end brings colour and freshness, while the white wine prevents the tomato sauce from feeling excessively heavy.
Combining Moroccan and Spanish Flavours
The recipe brings together ingredients associated with two neighbouring culinary traditions. A tagine, smen, cumin, coriander, and chillies provide Moroccan character. Spanish chorizo contributes smoked paprika, garlic, pork fat, and a deep savoury flavour.
White wine and tomatoes connect the two profiles and create enough liquid for the beans to absorb. As the covered dish bakes, the chorizo releases seasoned fat into the sauce, coating the beans and vegetables.
Preparing the Black-Eyed Beans
Dried black-eyed beans need to be soaked before cooking. Eight hours in cold water allows them to hydrate gradually. Use a large bowl and plenty of water because the beans expand considerably while soaking.
After soaking, drain and rinse them before covering them with fresh water. Simmering for approximately 25 minutes should make them tender, although the exact time depends on their age. Older dried beans may require longer cooking.
The beans should be properly cooked before they are added to the tagine. The wine and tomatoes create an acidic environment, and acidity can slow further softening. Starting with tender beans avoids a finished stew containing firm or chalky centres.
Building the Tagine Base
Smen is a seasoned fermented butter used in North African cooking. Melting it before adding the onion, garlic, chillies, cumin, and coriander creates an aromatic base. Three minutes of cooking releases the fragrance of the spices without allowing the garlic to burn.
The sliced chorizo is cooked briefly so its surface begins to release fat and paprika. The beans, bay leaves, tomatoes, and wine are then added. Covering the tagine traps steam and keeps the mixture moist during baking.
Choosing the Right Cooking Vessel
Traditional clay tagines differ in how they can be heated. Some are suitable for stovetop and oven use, while decorative versions are not designed for direct heat. Check the manufacturer’s instructions before placing a tagine over a burner or inside a hot oven.
An enamelled cast-iron casserole or Dutch oven can be used when the tagine is unsuitable. Choose a heavy pan with a tightly fitting lid. Browse the stew recipes and bean collection for more slow-cooked meals.
Serving the Moroccan Chorizo Stew
Serve the Moroccan chorizo stew with crusty bread, couscous, rice, or potatoes. These accompaniments absorb the wine and tomato sauce and turn the dish into a complete dinner. A green salad or roasted vegetables provide balance.
The quantity of chorizo makes this recipe high in calories, saturated fat, and sodium. It should not be classified as low-fat, low-calorie, low-salt, or low-sodium. Smaller portions and additional vegetables can make the meal less rich.
The dish can be gluten-free and wheat-free when the chorizo, spices, and wine are confirmed suitable. Processed meats can contain unexpected additives, so check the chorizo label carefully when cooking for someone with an allergy or intolerance.
Storage and Food Safety
Transfer leftovers to shallow containers and refrigerate them promptly. Store for up to three days and reheat only the amount required. Add water or stock if the beans have absorbed too much sauce during storage.
Make sure every reheated portion is hot throughout. Follow current FDA safe food-handling guidance when cooking dried beans, cooling stew, storing cooked pork, and reheating leftovers.
With creamy beans, smoky pork, warming spices, and a rich wine sauce, chorizo bean tagine provides a bold fusion of Moroccan and Spanish flavours.
Bring to the boil, then reduce the heat and simmer for about 40 minutes until tender.
Drain and refresh under cold running water, then remove any loose skins.
Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions, garlic and sugar and cook for 3 minutes to soften.
Add the cumin seeds and peppers and cook for a further 1,5 minutes, then add the drained beans and stir to coat well.
Stir in the harissa and the tomatoes and cook over a gentle heat for 30 minutes.
Season to taste with salt and pepper, then stir in half the mint and garnish with the remaining mint.
Serve with chunks of bread and a dollop of creamy yogurt, if liked, or as an accompaniment to meat and poultry tagines.
Notes & Wine Advice
For beans with mint & feta,
follow the recipe as for Beans & peppers with harissa, omitting the peppers, harissa and tomatoes, and adding in 1½ teaspoons dried mint and the juice of 1 lemon instead. Cover and cook gently for 10–15 minutes, then stir in the chopped fresh mint, crumble 150 g feta cheese over the top, and serve with toasted flat breads.
Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, stir the onions, garlic and coriander seeds and cook for 3 minutes to let the flavours mingle.
Add the chicken thighs, stir to coat well and cook for a further 3 minutes turning occasionally until lightly brown all over, then toss in the chickpeas, turmeric and paprika.
Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 1 hour until the chicken is very tender.
Season to taste with salt and pepper, then stir in most of the parsley and coriander.
Garnish with the remaining herbs and serve with flat breads and salad, if liked.
Notes & Wine Advice
For chickpeas with lamb, turmeric & paprika,
follow the recipe as for Chickpea & chicken k’dra, replacing the chicken thighs with 8 lamb chops. Finely chop a bunch of mint and add it to the dish at the end of the cooking process with the chopped parsley and coriander.
Put the lamb shanks in a large saucepan and cover them with water.
Bring to the boil and remove any scum from the surface of the water.
Reduce the heat and simmer for 1 hour.
Remove the shanks and drain.
Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, add the lamb shanks and cook for 4 minutes, turning occasionally, until browned all over.
Remove the lamb shanks and set aside.
Chop the celery and carrots into bite-sized pieces and add them to the pan with the shallots and garlic and cook for 3 minutes, then add the cumin seeds, cinnamon sticks, chickpeas, kidney or fava beans and tomatoes and return the shanks to the pot or saucepan.
Pour in the stock and season well with salt and pepper.
Bring to the boil, then reduce the heat, cover and cook gently for 1½ hours.
Mix together the chopped mint and preserved lemon in a bowl and sprinkle the mixture over the k’dra.
Serve with chunks of bread, if liked.
Notes & Wine Advice
For bean & chickpea k’dra with beef,
replace the lamb shanks with 1.25 kg lean beef, cut into large chunks and follow the recipe as for Bean & chickpea k’dra with lamb. Garnish the k’dra with a bunch of finely chopped parsley combined with 1 tablespoon finely chopped preserved lemon rind and 1 deseeded and finely chopped red chilli.
Moroccan Spiced Green Lentils are a wholesome and aromatic side dish made with tender green lentils, tomatoes, garlic, onions, and warming spices. Finished with fresh coriander, this simple recipe pairs beautifully with grilled meats, roasted vegetables, or warm flatbread.
Heat the argan oil in a tagine or heavy saucepan over medium heat.
Add the onions and garlic.
Cook for about 3 minutes until softened.
Stir in the turmeric and fenugreek.
Add the lentils and stir to coat well.
Mix in the chopped tomatoes and sugar.
Pour in the water.
Bring to a gentle boil.
Reduce the heat.
Cover and simmer for about 30 minutes until the lentils are tender.
Add a little extra water if needed during cooking.
Stir in half of the chopped coriander.
Season with sea salt and black pepper.
Garnish with the remaining coriander before serving.
Serve warm.
Notes & Wine Advice
Recipe Notes
Rinse the lentils thoroughly before cooking to remove any dust or small stones.Keep the lentils gently simmering so they become tender without turning mushy.Fresh coriander added at the end gives the dish its bright, authentic finish.Serve alongside grilled meats, roasted vegetables, couscous, or warm flatbread for a complete meal.
Wine Advice
A fruity Grenache complements the warm spices and tomatoes beautifully.For a fresh white option, enjoy a chilled Viognier with this flavorful lentil dish.
Moroccan Spiced Green Lentils is a wholesome side dish that combines tender green lentils with tomatoes, garlic, onions, and fragrant North African spices. Turmeric and fenugreek create warm earthy flavors, while fresh coriander adds brightness just before serving. This simple recipe is nutritious, satisfying, and versatile enough to accompany a wide variety of meals throughout the year.
Why You’ll Love Moroccan Spiced Green Lentils
This spiced lentil side dish transforms everyday pantry ingredients into a flavorful accompaniment that’s both filling and easy to prepare. The tomatoes provide gentle sweetness and acidity, while the aromatic spices create depth without overwhelming the natural flavor of the lentils. If you enjoy wholesome recipes, browse our Moroccan Recipes, Arabic Recipes, Vegetable Recipes, Side Dish Recipes, and Vegetarian Recipes.
Cooking the Spiced Lentil Side Dish
Begin by gently cooking the onions and garlic before adding the turmeric and fenugreek to release their wonderful aroma. The lentils are then simmered with tomatoes and water until perfectly tender while still holding their shape. A generous handful of chopped coriander stirred in at the end adds freshness and balances the warm spices beautifully.
Serving Suggestions
Moroccan Spiced Green Lentils pair wonderfully with grilled lamb, roast chicken, beef, or fish. They are equally delicious served alongside couscous, rice, roasted vegetables, or warm flatbread. For a vegetarian meal, add roasted cauliflower or grilled halloumi to create a satisfying and well-balanced plate full of Mediterranean-inspired flavors.
Storage Tips
Store leftover lentils in an airtight container in the refrigerator for up to four days. The flavors become even richer overnight, making this recipe an excellent choice for meal preparation. Reheat gently with a splash of water if needed before serving. For additional food storage recommendations, visit the FDA Food Safety website.
Moroccan Spiced Green Lentils prove that simple ingredients and traditional spices can create a nourishing side dish that’s easy to prepare, wonderfully versatile, and packed with comforting flavor for everyday family meals.
Moroccan Chickpeas & Chorizo Skillet is a hearty one-pan dish combining smoky chorizo, tender chickpeas, fragrant herbs, and fresh lemon juice. Inspired by North African flavors, this quick and satisfying recipe is perfect for an easy weeknight dinner or a relaxed weekend meal served with warm crusty bread.
Heat the argan or olive oil in a tagine or large saucepan over medium heat.
Add the onion and garlic.
Cook for about 3 minutes until softened.
Stir in the sliced chorizo, bay leaves, and thyme sprigs.
Cook for another 2 minutes.
Add the chickpeas.
Pour in the lemon juice.
Cover and simmer gently for 10 to 15 minutes.
Season with sea salt and black pepper.
Sprinkle with the smoked paprika before serving.
Serve hot with crusty bread if desired.
Notes & Wine Advice
Recipe Notes
For the best flavor, allow the chorizo to release its oils before adding the chickpeas.Fresh lemon juice brightens the rich, smoky flavors and balances the spices perfectly.Serve with warm crusty bread, couscous, or steamed rice to soak up the delicious sauce.For a Moroccan variation, replace the chorizo with merguez sausage and use dried sage instead of thyme and bay leaves.
Wine Advice
A fruity Tempranillo pairs beautifully with the smoky chorizo and paprika.If you prefer white wine, a crisp Viognier complements the lemon and aromatic herbs very well.
Chickpeas and Chorizo is a hearty, smoky dish inspired by Moroccan and Arabic flavors. Tender chickpeas, sliced chorizo, garlic, onion, fresh lemon juice, bay leaves, thyme, and smoked paprika come together in one pan to create a simple meal with bold flavor. It is quick enough for a weeknight dinner yet satisfying enough for a relaxed weekend meal. With just a handful of everyday ingredients, this recipe delivers impressive flavor while requiring very little preparation.
Why You’ll Love This Moroccan Chickpea Dish
This Moroccan chickpea dish is rich, warming, and easy to prepare. The chorizo releases smoky oils as it cooks, seasoning the chickpeas beautifully while the herbs add fresh aromatic notes. Lemon juice balances the richness and gives the finished dish a bright, fresh finish. If you enjoy comforting one-pan meals, browse our Moroccan Recipes, Arabic Recipes, Pork Recipes, Vegetable Recipes, and Dinner Recipes.
Making Chickpeas and Chorizo
Begin by gently softening the onion and garlic before adding the sliced chorizo, bay leaves, and thyme. Once the sausage has released its flavorful oils, stir in the chickpeas and lemon juice before allowing everything to simmer together. The short cooking time lets the ingredients absorb each other’s flavors while keeping the chickpeas tender and the chorizo perfectly juicy.
Serving Ideas
Moroccan chickpea dish is delicious with crusty bread, couscous, steamed rice, or warm flatbread. It also works well as part of a mezze-style meal alongside olives, roasted peppers, hummus, and fresh salads. For a different variation, replace the chorizo with merguez sausage and season with dried sage instead of thyme and bay leaves.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan with a splash of water or stock to keep the chickpeas tender. The flavors continue to develop overnight, making the dish even more delicious the following day. For additional food storage recommendations, visit the FDA Food Safety website.
Chickpeas and Chorizo is a comforting one-pan recipe that transforms simple pantry ingredients into a flavorful meal full of smoky sausage, bright citrus, and warm Moroccan-inspired character. It’s an easy recipe you’ll want to add to your regular dinner rotation throughout the year.
Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and sugar and cook for 3 minutes to soften a little.
Add in the lentils, stir to coat well, then stir in the ras el hanout.
Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for about 35 minutes until the lentils are tender but not mushy.
Season well with salt and pepper and garnish with the coriander.
Serve as a side dish or as a snack with a dollop of yogurt and toasted flat breads, if liked.
Notes & Wine Advice
For brown lentils with potatoes,
follow the recipe as for Brown lentils with ras el hanout, adding 4 medium potatoes, peeled and diced, to the sautéed onion and garlic and cooking for 1,5 minutes before adding the lentils and ras el hanout. Increase the measurement water to 750 ml (1¼ pints) and continue to cook as for Brown lentils with ras el hanout.
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