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Chickpeas Reham
🇲🇦 Moroccan

Chickpeas Reham

🇲🇦 Moroccan

Time does the work here: chickpeas melts into a glossy braising liquid after a long, gentle simmer. Ready in 73 minutes including prep.

Prep 15 min Cook 58 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Onion2, halved and sliced
  • Garlic4 cloves, crushed
  • Chickpeas2 cans
  • Olive Oil2 tbsp
  • Bay Leaf2
  • Stock or Broth500 ml
  • Prunes150 g
  • Ground Cinnamon1 stick
  • Ras el Hanout1 tsp
  • Toasted Almonds80 g

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Brown the chickpeas deeply in the Olive Oil in a heavy pot — patience here pays off later.

  2. 2

    Remove it, then let the onion and garlic soften in the drippings with the ras el hanout.

  3. 3

    Return the chickpeas, add the stock and bay leaves, and bring to the gentlest simmer.

  4. 4

    Cover and braise low and slow until the chickpeas yields to a spoon, about 45 minutes.

  5. 5

    Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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