Recipe by: Veena Poojari

Source: Veena Poojari

Can be served as a side dish (top photo) or as an appetizer if served on a slice of French baguette with a chickpea on top (bottom photo). Can also be server as a main course – no bread, just an egg on top.

moroccan chakchuka


  • 1 tsp olive oil
  • 1 white onion, chopped length wise
  • 1 red onion, chopped length wise  (optional, this is to add color
  • Date syrup (optional, can find at Mustafa)
  • 1 large bell pepper (capsicum), any color  or mix of colors (to total size of 1 pepper)
  • 1 clove garlic, chopped
  • 2 tsp flat parsley chopped
  • Or 2 tsp coriander leaves, chopped
  • Salt to taste
  • Red chili powder to taste
  • 1-2 preserved lemons (optional)

moroccan chakchuka 2


  • Add olive oil to a frying pan. Add garlic and onion and cook for 1 min.
  • Add a bit of date syrup or pomegranate molasses for a bit of sweetness (optional).
  • Add the bell pepper (capsicum), tomatoes, salt, and red chili powder. Cook for 6-10 mins.
  • Add preserved lemons (optional) and parsley (or coriander leaves) and serve.

Download PDF here: Veena Poojari Moroccan Chakchuka