Warm, and full of spice, Tajeen el Hummus is a classic Moroccan dish that celebrates the humble chickpea. Slowly simmered with tomatoes, cinnamon, saffron, and fresh herbs, it’s the kind of comforting stew that feels both nourishing and flavorful. Traditionally enjoyed with bread, couscous, or rice, this dish pairs beautifully with pickled vegetables for a tangy contrast.
Ingredients
Freshly ground black pepper, to taste
1 ½ cups dried chickpeas (soaked overnight)
6 cups water
Salt, to taste
1 teaspoon baking soda (optional, helps soften chickpeas)
1 medium onion, thinly sliced
2 tablespoons olive oil
1 large ripe tomato, peeled, seeded, and chopped
1 cinnamon stick
⅛ teaspoon red pepper flakes
⅛ teaspoon ground ginger
⅛ teaspoon ground cumin
⅛ teaspoon sweet paprika
A pinch of saffron (or ⅛ teaspoon turmeric for color)
½ cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
Instructions
Drain and rinse the soaked chickpeas, then place them in a large pot with 6 cups of water, salt, and the optional baking soda. Bring to a boil, reduce heat, cover, and simmer until very tender—about 1 ½ to 2 hours. If the water reduces to less than a cup, add more hot water as needed.
Meanwhile, heat olive oil in a pan over medium heat and sauté the sliced onion until softened and golden. Add the chickpeas with their cooking liquid to the onions, then stir in the tomato, cinnamon stick, red pepper flakes, ginger, cumin, paprika, and saffron. Cover and simmer for 15 minutes, allowing the flavors to blend.
Finish by stirring in the chopped parsley and cilantro. Season with additional salt and black pepper if needed. Serve hot with crusty bread, couscous, bulgur, or rice, and enjoy with a side of pickled vegetables for an authentic Moroccan touch.
