Chickpea stew

This middle eastern inspired dish is a great heart warming dish. It is full of spice, slightly sweet and vegetarian. For our family it ticked all the boxes. We liked having this stew with home made flat breads and zingy yoghurt sauce.


This stew tastes the best when prepared a day in advance, I make the sauce and bread dough in advance too. This makes this an easy and festive meal to make when we have people over. Thanks to its sweetness, my son loves this dish too.

Regarding the spice mix, you could just use to table spoons of raz el hanout instead of this complicated mix. Alternatively you could just double the teaspoons of various spices and leave out the Raz el Hanout. Raz el Hanout is an Arabic spice mix which is great for making Middle Eastern stews, I like to think of it as the cousin of curry powder.

Chickpea stew (4 portions)

  • Spice mix:
    • 1 tsp spicy smoked paprika
    • 1 tsp turmeric
    • 1 tsp thyme
    • 1 tsp ground koriander
    • 1 tsp fennel seeds
    • 1 tsp cinamon
    • 1 tbsp raz el hanout
  • 2 large onions, roughly chopped
  • 4 cloves of garlic, peeled and crushed
  • 400 gr (tinned) chickpea’s
  • 400 gr (tinned) diced tomatoes
  • 10 dried apricots, roughly chopped
  • Optional for serving: a handful of shopped fresh koriander
  1. Fry your onions and garlics untill soft and light brown. Take your time for this step, it adds lots of flavor.
  2. Add the spice mix. Stir and fry this for a few minutes.
  3. Add the rest of the ingredients.
  4. Let this mix come to a boil. Let it simmer on a low heat for an hour or more.
  5. Stir your stew regulaly. If needed, add some water to prevent it from sticking.
  6. Season to taste.


You can keep this spicy stew for up to for 4 days in an airtight container in your fridge. Warm it up in your microwave or in a pan while stirring on low heat.

I like to serve this stew with some flat bread, yoghurt garlic sauce and a salad of lettuce, tomatoe, onion, feta, nigella seeds, olive oil and lemon juice.


Cheese fondue

On a cold and wintery day, we just love making cheese fondue.

As a metnlintje first, I made you a (downloadable) decorative recipe! You can just follow the instructions on the FondueSketch to make the fondue. This recipe serves 2 greedy adults and a toddler. Don’t forget to season to taste with salt, pepper and nutmeg.

I grew up in Switserland. This means I am quite a puritan about how you are supposed to enjoy your home made fondue. These are my Cheese fondue guidelines:

  • Serve with cubes of (day old) bread for maximum cheese absorbtion when dunking.
  • Have wine or tea with your fondue. If you don’t, I was told big clumps of cheese form in your tummy!
  • You can also dunk pieces of pear, button mushroom or cherry tomatoes
  • Serve with strong flavored goodies/tappas so your guests can cleanse their pallet and enjoy every moment of cheese sensation. Excellent goodies are:
    • Thin slices of high quality chacutery like salame or parma ham for a salty tang
    • Pickles like gurkins or pickled onions for a sour balance
    • Sweet fruit like grapes, (tinned) peaches or pear
  • Use a thick pan that holds and distributes heat well (le caquelon)
  • Keep your fondue warm on a (matching) warmer.
  • The crust that forms on the bottom is sacred! It’s the best part, so scrape every last bit of the bottom.

My family loves cheese, so everyone joins in for this one at our home. It always makes a festive meal in our home. We light the candles and we take our time to saver the cheese but it also leaves lots of time for conversation. Hope you enjoy it too!