5 chickpea dishes that taste amazing
What's the story
African cuisine is a colorful tapestry of flavors and traditions, with chickpeas being an important part of many regional dishes. These legumes are known for their versatility and nutrition, making them a staple in various African culinary creations. Here, we explore five unique African chickpea dishes that showcase the continent's rich culinary diversity and how they are prepared and enjoyed in different regions.
Dish 1
Moroccan chickpea tagine
Moroccan chickpea tagine is a slow-cooked stew that marries chickpeas with a medley of vegetables and spices such as cumin, coriander, and turmeric. The dish is traditionally prepared in a tagine pot, retaining moisture and flavor. Normally paired with couscous or flatbread, this dish highlights the harmonious marriage of sweet and savory notes that characterize Moroccan cuisine.
Dish 2
Ethiopian shiro wat
Another popular Ethiopian dish is shiro wat. It is a delicious stew made of ground chickpeas or chickpea flour with spices like berbere. The dish is rich in texture and spicy in flavor. It is usually served with injera, a sourdough flatbread that balances the strong taste of the stew. Shiro wat epitomizes Ethiopia's penchant for bold flavors and dining together.
Dish 3
Tunisian lablabi
Another Tunisian breakfast soup is lablabi, which is a chickpea-based soup. The soup comes with garlic, cumin, olive oil, lemon juice, and harissa paste for heat. Traditionally, lablabi is garnished with pieces of stale bread to soak up the broth, providing a hearty start to the day and showcasing Tunisia's love for spicy yet comforting meals.
Dish 4
Ghanaian chickpea jollof rice
Chickpea Jollof rice is a fun twist on the classic West African Jollof rice, with protein-rich legumes taking center stage in this much-loved dish. Cooked in tomato sauce with onions, peppers, thyme leaves, and bay leaves, it offers both nourishment and flavor depth. This twist on conventional Jollof rice is a lesson in how ingredients can be molded across cultures while staying true to their core.
Dish 5
Kenyan githeri
Githeri is native to Kenya, where it is a staple food and cultural icon. It is mainly boiled maize kernels with chickpeas and sometimes beans. Its simplicity makes githeri affordable for many households, while still delivering important nutrients. The addition of chickpeas to this age-old dish makes it more nutritious without deviating too much from the traditional cooking methods, making githeri an ideal fusion of modern health awareness and old-world culinary traditions in Africa.