Temple Terrace–Style Moroccan Chickpea Dinner with Onions & Cilantro

Temple Terrace Chickpeas: A Moroccan-Inspired One-Pot Wonder

This warmly spiced chickpea dish is a nod to the Moroccan families who bring rich culinary traditions to communities like Temple Terrace. Full of earthy cumin, sautéed onions, bright cilantro, and hearty chickpeas, it’s a simple one-pot dinner that fills the kitchen with the kind of aroma that says, “you’re home.” Rooted in Morocco, made with Tampa Bay sunshine.

What You'll Need:

• 2 tbsp olive oil

• 1 large yellow onion, thinly sliced

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• ¼ tsp cinnamon (optional for warmth)

• 2 (15 oz) cans chickpeas, drained and rinsed

• 1 (14 oz) can diced tomatoes (or 2 chopped fresh tomatoes)

• ½ cup water or veggie broth

• Salt and pepper to taste

• ½ bunch fresh cilantro, chopped

• Optional: squeeze of lemon or preserved lemon for brightness

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Instructions:

1. Sauté the Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add sliced onions and cook until soft and golden, about 10 minutes.

2. Add Garlic & Spices: Stir in garlic, cumin, paprika, turmeric, and cinnamon. Cook for 1 minute until fragrant.

3. Simmer the Chickpeas: Add chickpeas, tomatoes, and water or broth. Season with salt and pepper. Simmer for 15–20 minutes until the flavors meld and the liquid thickens slightly.

4. Finish with Fresh Herbs: Stir in chopped cilantro and a splash of lemon juice. Taste and adjust seasoning.

5. Serve: Serve warm with couscous, rice, or warm flatbread. Optional: top with a drizzle of olive oil or yogurt for a creamy contrast.

Bold spices, humble roots—this is Temple Terrace in a bowl.