Name: Homs (حمص)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 10 h
Yield: 4 to 6 servings
Cuisine: Moroccan
Ingredients: 300g dried chickpeas, soaked overnight; 3 tbsp olive oil, plus more for finishing; 1 medium onion, finely chopped; 4 garlic cloves, minced; 2 ripe tomatoes, grated, or 250g crushed tomatoes; 1 tbsp tomato paste; 1 1/2 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground ginger; 1/4 tsp ground turmeric; 1 small pinch cayenne or harissa, optional; 1 tsp sea salt, plus more to taste; 1/2 tsp black pepper; 1 small bunch coriander and parsley, chopped; 1 preserved lemon rind, finely chopped, optional; 1.2 liters water or unsalted chickpea cooking liquid

Question 1

How long do dried chickpeas take to cook for Moroccan homs?

Accepted Answer

Soaked dried chickpeas take 60 to 75 minutes to simmer until tender before they go into Moroccan homs. Taste one chickpea before draining. The chickpea should be soft through the center but still hold its shape, with no chalky bite in the middle.

Question 2

Can I make Moroccan chickpea stew with canned chickpeas?

Accepted Answer

Yes. Use two cans of chickpeas, rinse them well, and simmer them directly in the spiced tomato sauce for 25 minutes. Dried chickpeas give Moroccan chickpea stew a richer cooking liquid, but canned chickpeas make a practical weeknight version with the same cumin, garlic, tomato, and herb base.

Question 3

How do I know when Moroccan chickpea stew is thick enough?

Accepted Answer

Moroccan chickpea stew is thick enough when the tomato sauce clings to the chickpeas and can be scooped with khobz or another round bread. After adding 1.2 liters of water or unsalted chickpea cooking liquid, simmer uncovered for 30 to 40 minutes until the sauce reduces.

Question 4

What can I use instead of preserved lemon in Moroccan chickpea stew?

Accepted Answer

Leave out the preserved lemon if you do not have it. Preserved lemon rind adds salty, fermented citrus depth to Moroccan chickpea stew, while fresh lemon gives a sharper and simpler flavor. If using preserved lemon, add only the finely chopped rind, not the pulp.

Question 5

Why are my chickpeas still chalky after simmering?

Accepted Answer

Chickpeas stay chalky when they need more simmering time or were not fully hydrated during soaking. Keep simmering soaked chickpeas in fresh water until the center tastes creamy, not dry. The chickpeas should look swollen and round after the overnight soak before cooking begins.

Question 6

How do I store and reheat Moroccan chickpea stew?

Accepted Answer

Store Moroccan chickpea stew in an airtight container in the refrigerator for up to 3 days. The cumin, tomato, garlic, herbs, and olive oil deepen overnight. Reheat the stew gently on the stovetop with a splash of water if the tomato sauce has tightened in the refrigerator.

Culinary Explorer

Homs (حمص)

Ingredients

dried chickpeas

olive oil

onion

Where cooking meets culture.

Ingredient	Quantity
dried chickpeassoaked overnight	300g
olive oil	3 tbsp, plus more for finishing
onionfinely chopped	1 medium