Love chickpeas? You'll enjoy these dishes
What's the story
Chickpeas are a staple in many African cuisines, thanks to their versatility and nutritional benefits. Rich in protein and fiber, chickpeas can be used in a number of dishes that are both filling and healthy. From stews to salads, chickpeas are an integral part of the culinary traditions across the continent. Here are five African dishes that highlight the versatility of chickpeas.
Dish 1
Moroccan chickpea tagine
Moroccan chickpea tagine is a slow-cooked stew that combines chickpeas with vegetables and spices like cumin and coriander. Traditionally prepared in a tagine pot, this dish allows the flavors to meld beautifully over time. The result is a hearty meal that can be served with couscous or bread. The use of preserved lemons gives it a unique tangy flavor, making it different from other chickpea dishes.
Dish 2
Ethiopian shiro wot
Shiro wot is an Ethiopian dish made with ground chickpeas and spices such as berbere powder. This thick stew is usually served with injera, a traditional Ethiopian flatbread. Shiro wot has a rich, savory taste that goes well with the slightly sour flavor of injera. It's an ideal option for anyone looking for something comforting yet flavorful.
Dish 3
Senegalese peanut soup with chickpeas
Senegalese peanut soup combines peanuts and chickpeas to make a creamy, hearty soup. The dish is usually spiced with ingredients such as ginger and garlic, which elevate its flavor profile. This soup can be enjoyed alone or as part of a larger meal spread. Its creamy texture makes it an inviting choice for anyone looking for warmth on cooler days.
Dish 4
Tunisian brik aux pois chiches
Brik aux pois chiches is a popular Tunisian snack that consists of thin pastry filled with mashed chickpeas, herbs, and spices. The pastries are deep-fried until crispy on the outside but soft on the inside. They can be eaten plain or with dipping sauces like harissa for an extra kick of heat.
Dish 5
Kenyan sukuma wiki with chickpeas
Sukuma wiki literally means "push the week," referring to its role as an economical staple across Kenya. It features leafy greens like kale or collard greens cooked along with onions, tomatoes, and sometimes even canned or cooked dried beans, including our star ingredient—chickpeas! This simple yet nutritious meal highlights how versatile legumes can be when paired alongside other staples found locally in most African households today.