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Moroccan Chickpea bake

November 14th 2007 04:22
I first had this at one of my favourite restaurants, The Moroccan Soup Bar on St. George’s Rd in Fitzroy, Melbourne. It is a purely vegetarian restaurant that serves excellent food at an amazingly cheap price.

Makes for 4 persons

Ingredients:
2 tins organic chickpeas, drained and washed well
250ml vegetable stock

Crisped pitta bread (from Middle Eastern bakery or you can make this yourself by placing pitta bread in a hot oven for about 30 minutes)

Seasoning:
Extra virgin olive oil
2 large bay leaves
1 stick cinnamon
2 cloves
2 tablespoons Tahini
2-3 tablespoons yoghurt
Baharat seasoning (from Middle Eastern grocers)
Salt to taste

Topping:
˝ tablespoon butter
Pinenuts
Slivered almonds
Fresh parsley

1. Add olive oil to a pan.
2. Add the chickpeas and cover with vegetable stock.
3. Add the bay leaves, cinnamon, and cloves and allow to boil for 20 minutes until most of the liquid has evaporated.
4. Add the Baharat seasoning and salt to taste.
5. Transfer the chickpeas to a casserole dish and add the Tahini and yoghurt.
6. Place in hot oven and cook at 180C for about 15 mins, until all liquid has evaporated.
7. Just before removing chickpeas from the oven, prepare the topping.
8. Add the butter to a pan. Toast the pinenuts and almonds for a few minutes until golden brown.
9. Remove chickpeas from oven and top with the toasted nuts, crisped pitta bread and fresh parsley.

10. Serve with some cous cous or as a side dish with spiced rice and vegetables.
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Comments
7 Comments. [ Add A Comment ]

Comment by Anonymous

March 10th 2008 11:14
I love this restaurant and was thrilled to find the recipe on line. thanks so much for posting it!

Comment by Sheetal Shah

March 11th 2008 01:49
You're most welcome! I love this dish too and have made it many times for dinner parties with rave reviews. Enjoy.
Sheetal

Comment by Anonymous

November 23rd 2008 08:05
how much baharat should you put in?? im guessing not much lol woops.

Comment by Sheetal Shah

November 25th 2008 00:25
I would recommend 1-2 teaspoons of baharat, depending on how spice you like.
Sheetal

Comment by Anonymous

December 1st 2008 08:52
awesome thanks! im making this again right now! best.

Comment by Anonymous

May 9th 2009 10:15
I made this and I don't think this is the same as the Moroccan soup bar recipe. I recall it having more of a yogurty sauce, not letting it all evaporate in the oven??? I guess I should go back and have it again to see if I can get tips on how to make it!

Comment by Anonymous

July 7th 2010 08:23
This is a good starting recipe - needs less tahini and more yoghurt.

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