Recipes

Beans & Peppers With Harissa

Beans & Peppers With Harissa

Couverts4
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Equipment

  • large saucepan
  • Tagine

Ingredients

  • 225 g dried butter beans soaked for 6 hours or overnight
  • 225 g dried kidney beans soaked overnight
  • 2 tablespoons olive oil
  • knob butter
  • 2 onions finely chopped
  • 6 garlic cloves smashed
  • 2 teaspoons sugar
  • 2 teaspoons cumin seeds
  • 2 red orange or yellow peppers, cored, deseeded and diced
  • 1½ teaspoons harissa paste
  • 2 x 400 g cans chopped tomatoes
  • small bunch mint finely chopped
  • sea salt and black pepper

Instructions

  • Drain and rinse the butter and kidney beans.
  • Place them in a large saucepan filled with water.
  • 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.
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Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian

Chickpea & Chicken K’dra

Chickpea & Chicken K’dra

Couverts6
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Equipment

  • heavy-based saucepan

Ingredients

  • 3 tablespoons argan or olive oil
  • knob butter
  • 2 onions finely chopped
  • 6 garlic cloves finely chopped
  • 1 tablespoon coriander seeds
  • 8 chicken thighs trimmed
  • 225 g dried chickpeas soaked in water for 6 hours or overnight and drained
  • 1 tablespoon ground turmeric
  • 2 teaspoons smoked paprika
  • 900 ml chicken stock
  • small bunch flat leaf parsley coarsely chopped
  • small bunch fresh coriander coarsely chopped
  • sea salt and black pepper

Instructions

  • 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.
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Course; Chicken
Cuisine; Arabic / Moroccan

Bean & Chickpea K’dra With Lamb

Bean & Chickpea K’dra With Lamb

Couverts6
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Ingredients

  • 8 trimmed lamb shanks
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 12 shallots peeled
  • 4 celery sticks
  • 2 carrots peeled
  • 6 garlic cloves chopped
  • 2 teaspoons cumin seeds
  • 3 cinnamon sticks
  • 175 g dried chickpeas soaked in water for 6 hours and drained
  • 175 g dried kidney or fava beans soaked in water for 8 hours and drained
  • 2 x 400 g cans chopped tomatoes
  • 1.2 litres lamb or chicken stock
  • sea salt and black pepper

To garnish

  • large bunch of mint finely chopped
  • 1 preserved lemon finely chopped rind of

Instructions

  • 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.
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Course; Lamb / Main Course
Cuisine; Arabic / Moroccan

Moroccan Spiced Green Lentils

Moroccan Spiced Green Lentils served with tomatoes, coriander, and warm spices in a rustic bowl.

Moroccan Spiced Green Lentils

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.
Couverts4 servings
Preparation 10 minutes
Preparation time:35 minutes
Total time 45 minutes
estimated costs pp $1.95 per person
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Equipment

  • Large heavy-based saucepan or tagine
  • Knife
  • Measuring spoons
  • Serving spoon

Ingredients

  • 400 g can chopped tomatoes
  • 2 onions finely chopped
  • 2 tablespoons argan oil
  • 2 teaspoons ground fenugreek
  • 2 teaspoons ground turmeric
  • 225 g dried green lentils rinsed and drained
  • 4 garlic cloves finely chopped
  • 750 ml water
  • 2 teaspoons sugar
  • Small bunch fresh coriander finely chopped
  • Sea salt
  • Black pepper

Instructions

  • 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.

Nutrition values

Calories: 245 kcal | koolhydraten: 34 g | Eiwitten: 12 g | Vet: 7 g | Verzadigd vet: 1 g | Natrium: 240 mg | Suiker: 7 g
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Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan
Season: All Seasons
Diets; Vegetarian
Occasions Barbecue / Family Dinner / Weekend

About This Recipe

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

Chickpeas and Chorizo served in a rustic skillet with lemon, herbs, and smoked paprika.

Moroccan Chickpeas & Chorizo Skillet

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.
Couverts4 servings
Preparation 10 minutes
Preparation time:20 minutes
Total time 30 minutes
estimated costs pp $3.40 per person
Deel op Facebook Print Recipe

Equipment

  • Large heavy-based saucepan or tagine
  • Knife
  • Measuring spoons
  • Serving spoon

Ingredients

  • 1 onion halved and sliced
  • 1½ teaspoons smoked paprika
  • 2 garlic cloves chopped
  • 2½ tablespoons argan oil or olive oil
  • 2 × 400 g cans chickpeas rinsed and drained
  • 200 g chorizo sliced
  • 3 bay leaves
  • Juice of 2 lemons
  • Several thyme sprigs
  • Sea salt
  • Black pepper

Instructions

  • 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.

Nutrition values

Calories: 455 kcal | koolhydraten: 27 g | Eiwitten: 19 g | Vet: 28 g | Verzadigd vet: 8 g | Natrium: 980 mg | Suiker: 6 g
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Course; Meat / Pork / Vegetables
Cuisine; Arabic / Moroccan
Season: All Seasons
Diets; Dairy-Free
Occasions Family Dinner / Weekend

About This Recipe

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.

Brown Lentils With Ras El Hanout

Brown Lentils With Ras El Hanout

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

  • 2 tablespoons smen or ghee
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon sugar
  • 225 g dried brown lentils rinsed and drained
  • 2 teaspoons ras el hanout
  • 600 ml water
  • sea salt and black pepper
  • small bunch coriander finely chopped, to garnish

Instructions

  • 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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Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan

Haricot Beans With Harissa

Haricot Beans With Harissa

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Tagine

Ingredients

  • 225 g dried haricot beans soaked in water for 6 hours or overnight
  • 2 tablespoons olive oil
  • knob of butter
  • 2 onions finely chopped
  • 2 garlic cloves finely chopped
  • 1½ teaspoons harissa paste
  • 2 x 400 g cans chopped tomatoes
  • 1½ teaspoons sugar
  • small bunch of flat leaf parsley finely chopped
  • small bunch of fresh coriander finely chopped
  • sea salt and black pepper

Instructions

  • Drain and rinse the soaked haricot beans.
  • Place them in a large saucepan and cover them with plenty of water.
  • Bring to the boil, then reduce the heat and simmer for about 30 minutes until tender.
  • Drain thoroughly.
  • 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 and garlic and cook for 3 minutes to soften them a little.
  • Add the drained haricot beans, stir in the harissa, tomatoes and sugar, then cover and cook gently for about 30 minutes.
  • Stir in half the parsley and coriander, season to taste with salt and pepper and cook gently for a further 5 minutes.
  • Garnish with the remaining parsley and coriander and serve with toasted flat breads, if liked, or as a side dish.

Notes & Wine Advice

For haricot beans with celery & harissa,

follow the recipe as for Haricot beans with harissa, adding 2 chopped celery sticks to the tagine with the haricot beans, omitting the tomatoes and sugar. Stir in the harissa with half the herbs and pour in enough water to just cover the beans. Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes. Season well and garnish with the remaining herbs.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Butter Beans With Olives

Butter Beans With Olives

Couverts4
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Equipment

  • large saucepan
  • Tagine

Ingredients

  • 175 g dried butter beans soaked in water for 6 hours or overnight
  • 2 tablespoons olive oil
  • knob butter
  • 2 garlic cloves finely chopped
  • 1 onion finely chopped
  • 1,5 chillies deseeded and finely chopped
  • 1½ teaspoons coriander seeds
  • 1 teaspoon sugar
  • 2½ tablespoons black olives pitted
  • juice of 1 lemon
  • 12 cherry tomatoes
  • 1½ teaspoons dried thyme
  • sea salt and black pepper
  • small bunch of flat leaf parsley coarsely chopped, to garnish

Instructions

  • Drain and rinse the soaked butter beans.
  • Cook them in a large saucepan of boiling water for 5 minutes, then reduce the heat and simmer gently for about an hour until the beans are tender but not mushy.
  • Drain and refresh them under running cold water.
  • Heat the olive oil and butter in the base of a tagine or large, heavy-based saucepan over a medium heat, stir in the garlic, onion, chillies, coriander seeds and sugar and cook for 3 minutes to let the flavours mingle.
  • Add the drained butter beans, olives and lemon juice and season with salt and pepper.
  • Cover and cook gently for 10 minutes.
  • Add the tomatoes and thyme, re-cover and cook gently for a further 5–10 minutes.
  • Garnish with the flat leaf parsley and serve with chunks of crusty bread, if liked.

Notes & Wine Advice

For butter beans with peppers & olives,

soak and cook the dried butter beans as for Butter beans with olives. Add 1,5 red or yellow peppers, cored, deseeded and sliced, to the tagine or saucepan with the garlic, onions, chillies, coriander seeds and sugar and cook for 3 minutes. Add the drained butter beans, olives, lemon juice and thyme, cover and cook gently for 15 minutes. Omit the tomatoes. Season the tagine and garnish with the flat leaf parsley.
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Course; Basic recipe / Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian

Chickpeas & Spinach With Yogurt

Chickpeas & Spinach With Yogurt

Couverts4
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Equipment

  • Tagine

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 2 x 400 g cans chickpeas rinsed and drained
  • 1½ teaspoons ras el hanout
  • 500 g spinach steamed and roughly chopped 150 ml water
  • sea salt and black pepper
  • 4 tablespoons thick set yogurt, to serve

Instructions

  • Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, ginger and cumin seeds and cook for 3 minutes to let the flavours mingle.
  • Add the chickpeas and stir to coat well, then stir in the ras el hanout and add the spinach.
  • Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for 10–15 minutes to let the flavours mingle.
  • Season to taste with salt and pepper.
  • Serve as a snack or side dish with dollops of yogurt and chunks of fresh crusty bread, if liked.

Notes & Wine Advice

For chickpeas & kale with yogurt,

replace the spinach with 500 g curly kale, trimmed, steamed and roughly chopped, and follow the recipe as for Chickpeas & spinach with yogurt.
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Course; Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian

Trout With Harissa & Puréed Dates

Trout With Harissa & Puréed Dates

Couverts2
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Equipment

  • Food processor
  • Tagine

Ingredients

  • 225 g ready-to-eat soft pitted dates
  • 2 tablespoons argan oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1½ teaspoons harissa paste
  • 1 trout gutted, cleaned and cut into chunks, approximately 900 g (2 lb)
  • bunch of coriander finely chopped
  • sea salt and black pepper

Instructions

  • Put the dates in a food processor or blender with 1½ tablespoons water and process to form a smooth purée.
  • (If the dates are not soft they will need to be soaked in water for several hours first.
  • )
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes to soften a little.
  • Add the harissa and trout chunks and stir to coat well.
  • Add the date purée and pour in enough water to cover the fish.
  • Season with salt and pepper.
  • Cover and cook gently for 30 minutes until the fish is cooked through.
  • Stir in most of the coriander and garnish with the remainder.
  • Serve with couscous, if liked.

Notes & Wine Advice

For trout with dates,

follow the recipe as for Trout with harissa & puréed dates, omitting the date purée and adding 150 g soft, pitted dates to the tagine just before the harissa and trout chunks. Pour over the juice of 1 lemon and enough water to just cover the fish and continue to cook as for Trout with harissa & puréed dates.
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Course; Fish / Fruit
Cuisine; Arabic / Moroccan