🇲🇦 Moroccan

Chickpeas Rfissa

Name: Chickpeas Rfissa
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 cans Chickpeas; 1 tbsp Fenugreek Seeds; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 1 tsp Ras el Hanout; 4 Msemen Flatbread

🇲🇦 Moroccan

Rfissa — chickpeas and lentils ladled over shredded msemen, fenugreek-scented. 63 minutes of mostly hands-off cooking.

Prep 15 min Cook 48 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Chickpeas2 cans
Fenugreek Seeds1 tbsp
Potato3 medium, cubed
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Ras el Hanout1 tsp
Msemen Flatbread4

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the chickpeas well on all sides — real colour means real flavour.
2
Lift the chickpeas out, soften the onion and garlic in the same pot, then add the ras el hanout.
3
Return the chickpeas, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

For deeper flavour, toast the ras el hanout in the oil before adding anything wet.

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Watch how it's made

Video: Authentic Moroccan Chicken Rfissa Recipe | الرفيسة بالدجاج البلدي المغربية بخطوات سهلة ومبسطة · on YouTube