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Frustrated Spice World

Chicken Ras el Hanout Recipe

Chickpeas Ras el Hanout

This traditional Moroccan blend is warming and rich in every sense of the world. In Arabic, “Ras el Hanout” translates to “head of the shop,” a clever shorthand for the very best spices a seller can offer.

Serves: 4

Fresh Ingredients

  • 1 oz of mint, stems removed & discarded
  • ½ bunch fresh parsley
  • ½ red onion, peeled
  • 2 lemons, zested
  • ½ head of garlic, peeled

Pantry Ingredients

  • 1 Chickpeas Ras el Hanout Spice Kit
  • 3 16 oz. cans of chickpeas
  • 6 oz. vegetable stock or water
  • ½ cup extra virgin olive oil, divided
  • 2 tbsp kosher salt

Goes great with: Roasted eggplant and couscous


  1. Pour the chickpeas into a colander or strainer over the sink and allow the excess liquid to drain.
  2. In a food processor, combine all the spice pods, ¼ cup EVOO, ½ tsp salt, peeled garlic cloves, and the zest of 1 lemon (save the lemon). Process until the ingredients form a uniform paste.
  3. Scrape the paste into a deep sauté pan or shallow sauce pan. On low heat, slowly caramelize the paste by stirring it frequently with a whisk or rubber spatula for 10 minutes. X
  4. Deglaze the pan with the vegetable stock or water and allow the broth to come to a slow simmer. Once simmering, add the strained chickpeas to the pan along with 1 tbsp of salt. Let simmer for 10 minutes or until most of the stock has evaporated, stirring occasionally. Remove from heat & set aside.
  5. Prepare the garnish: finely dice ½ red onion. Roughly chop ½ bunch of fresh parsley, stems included. Zest the other lemon (save the lemon). Pick the mint leaves. Combine the ingredients in a small bowl with ½ tbsp salt and ¼ cup EVOO. Cut both of the zested lemons in half.
  6. Divide the chickpeas into 4 portions and plate, giving each portion a fresh squeeze of lemon. Divide the garnish evenly between the 4 bowls. Enjoy!

The Pantry List

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