Moroccan Mezze (Moroccan Chickpeas, Caramelized Saffron Onions, and Date Relish)
Mezze, tapas, whatever you want to call it—people love to make a meal of small plates. In our interpretation, fragrant, stewed chickpeas take center stage: cinnamon, saffron, and turmeric are just some of the typical Moroccan flavorings that make them irresistible; and once the chickpeas have soaked, the dish comes together quickly.
Caramelized saffron onions and date relish pair perfectly with the chickpeas. For a full meal, serve these three dishes with Two-Grain Saffron Couscous (Here), harissa for a spicy note, and a bowl of Shredded Beets with Yogurt (here) to cool you down. To expand the meal further, add a platter of grilled vegetables finished with a pinch of za’atar.
Moroccan Chickpeas
These chickpeas are infused with lots of wonderful aromatic flavors, including cilantro, ginger, cinnamon, and saffron. As a result, we do not recommend using canned chickpeas here as the pre-cooked canned chickpeas will not absorb all the wonderful flavors of the cooking liquid and will become too mushy.
SERVES 6
2 cups dried chickpeas
2 carrots, peeled and chopped
1 garlic clove, lightly smashed
1 small onion, finely chopped (about ½ cup)
1 small bunch cilantro, leaves removed and reserved, stems tied into a bundle with kitchen string
1 (2-inch) piece fresh ginger, peeled
1 (2-inch) piece cinnamon stick
1 teaspoon ground turmeric
½ teaspoon cayenne
¼ to ½ teaspoon smoked or sweet paprika
Pinch ground saffron
2 ripe tomatoes, peeled and chopped; or 3 canned plum tomatoes, chopped
Kosher salt and freshly ground black pepper
Rinse the chickpeas. Transfer to a medium saucepan and cover with water by 2 to 3 inches. Soak overnight; or bring to a boil, simmer for 2 minutes, turn off the heat, cover, and soak for 1 hour. Drain.
In a medium saucepan, cover the chickpeas with fresh water. Bring to a boil, skim off any foam, and reduce the heat to medium. Add the carrots, garlic, onion, cilantro stems, ginger, cinnamon, turmeric, cayenne, smoked paprika to taste, and saffron. Simmer, partially covered, for 45 minutes. Add more water only if necessary to keep the chickpeas submerged as they cook; do not add more than necessary.
Add the tomatoes and season with salt and pepper. Continue to simmer until the chickpeas are very soft and the broth has thickened slightly, an additional 1 hour. Remove and discard the ginger, cinnamon stick, and cilantro stems.
Adjust the seasoning if necessary, garnish with some of the cilantro leaves, and serve.
This recipe is a great culinary trick to have up your sleeve. Besides its use here, it can partner with Two-Grain Saffron Couscous (here), Iraqi Lamb Burgers (here), any grilled meat or fish, and lots of sandwiches. Really, it’s great with any meal in need of a flavor boost. The onions keep for weeks when refrigerated.
MAKES ABOUT 1 CUP
1 teaspoon saffron threads
6 tablespoons extra-virgin olive oil
5 medium onions (about 1½ pounds), thinly sliced
1 bay leaf
1 small crumbled dried red chile
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Using a mortar and pestle pound the saffron into a fine powder.
Heat a large skillet over medium heat for 2 minutes. Add the ground saffron and toast for 20 seconds, watching closely so it doesn’t burn. Add the olive oil and heat for 1 minute. Add the onions, bay leaf, chile, and thyme. Season with salt and pepper. Reduce the heat to low and cook, stirring often, until the onions are soft and caramelized, about 30 minutes. Discard the bay leaf. Adjust the seasoning with salt and pepper and serve.
Date Relish
This relish is also delicious alongside roast chicken and it adds a sweet and citrusy note to sandwiches. The relish can be stored in the refrigerator for up to a week.
MAKES 1 CUP
10 ounces dates, pitted and sliced ⅓ inch thick (about 1¼ cups)
¼ cup extra-virgin olive oil
¼ cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped cilantro
2 teaspoons chopped preserved lemons (optional)
½ teaspoon red pepper flakes (optional)
Kosher salt and freshly ground black pepper
¼ cup lemon juice
In a medium bowl, combine the dates, olive oil, parsley, and cilantro. Add the preserved lemons and red pepper flakes, if using. Season with salt and pepper and add the lemon juice just before serving.