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gluten free moroccan chickpeas and buckwheat

Moroccan Chickpeas with Fragrant Buckwheat

Emily
Lightly spiced Moroccan chickpeas with fluffy buckwheat in a fragrant ras-el-hanout dressing.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Moroccan
Servings 5

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1 medium aubergine, diced
  • 1 medium courgette, diced
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper (or normal chilli powder)
  • 2x 400g tins tomatoes
  • 2 tbsp tomato puree
  • 2x 400g tins chickpeas, drained
  • 2 handfuls raw spinach leaves
  • 1 cup buckwheat groats, uncooked
  • 1/4 cup extra virgin olive oil
  • 2 tsp ras-el-hanout spice mix
  • 2 tsp liquid sweetener (maple syrup or agave - or honey if not vegan)
  • 2 tbsp chopped coriander
  • Salt and pepper to taste

Instructions
 

  • Follow the How To Cook Buckwheat instructions (link above recipe). Once your buckwheat is simmering covered, fry the onion, pepper and carrot in oil in a pan on a medium heat. This should take around 8-10 minutes.
  • Add the minced garlic and cook for 2 minutes to release its aroma.
  • Add in the aubergine and courgettes and cook for another 5-7 minutes until softened slightly.
  • Toss in all the spices from cumin to cayenne and cook for a minute, stirring everything until it is well combined.
  • Add in the tinned tomatoes and tomato puree, thoroughly mix everything again, and bring to the boil. Once boiling, reduce the heat to a simmer and leave to thicken for around 20-25 minutes.
  • By this time, your buckwheat should be ready to fluff up. Mix up your dressing using ingredients from Extra Virgin olive oil onwards, and toss through the buckwheat. Keep warm.
  • When the tomato sauce has thickened, add the drained chickpeas and spinach and cook for a further 5 minutes.
  • When it has thickened, remove from the heat and divide between bowls, pairing with the dressed buckwheat.

Notes

Serving size: 1/5 recipe Calories: 450 Fat: 17.6g Saturated fat: 2.6g Carbohydrates: 59g Sugar: 11g Fibre: 15.8g Protein: 16g
Keyword moroccan chickpeas