Moroccano Chickpea & Tomato Recipe | Abel & Cole
Moroccano Chickpea & Tomato
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Prep: 15 mins
Cook: 10 mins
Pan popped chickpeas, aromatic spices, fresh herbs, juicy toms and crisp shallots. This salad is as buzzy as a Marrakech market.
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418 kcal
(per portion)
Ingredients you'll need
  • 400g yellow vine tomatoes
  • 250g cherry tomatoes
  • 400g tin of chickpeas
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 lime
  • 2 shallots
  • A handful of mint
From your kitchen
  • Sea salt
  • 3 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Slice the yellow tomatoes into thick slices. Slice the cherry tomatoes in half. Mix in a large bowl with a pinch of salt.

  • 2.

    Set a frying pan over medium heat to warm up. Drain and rinse the chickpeas. Add 2 tbsp oil to the pan. Add the chickpeas. Season with salt and pepper. Sizzle and shake for about 5-10 mins till they pop and go a bit golden.

  • 3.

    Add 1 tsp coriander and 2 tsp cumin seeds to the chickpeas. Sizzle a moment longer, till they're nice and fragrant. Take the pan off the heat. Grate in lime zest. Add a squeeze of juice. Tumble the sizzled and spiced chickpeas into the tomatoes.

  • 4.

    Halve, peel and thinly slice the shallots. Put the pan back on the heat. Add 1 tbsp oil and the shallots. Fry till the shallots are golden and a little crisp. Add a pinch of salt, and more oil, if needed. Take off the heat.

  • 5.

    Strip the mint leaves from the stalks (you can keep the stalks and use to make mint tea). Roughly chop or tear the leaves. Mix into the salad. Taste. Add more seasoning, spice and/or lime juice, as needed. Scoop onto serving plates. Scatter the sizzled shallots over and serve.

  • 6.

    DID YOU KNOW? Tomatoes are a good source of vitamin C, which helps strengthen the immune system. They're also high in lycopene, which can help fight disease.

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