Delicious served on its own or with grains and bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 red bell pepper, diced
2 cans (15 ounces each) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes
3 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach
Juice of 1 lemon
Fresh parsley or cilantro for garnish
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook for 4 to 5 minutes until softened.
Stir in the garlic, carrots, and bell pepper. Cook for another 5 minutes.
Add the cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Stir for 1 minute until fragrant.
Add the chickpeas, diced tomatoes, and vegetable broth.
Bring the mixture to a gentle boil.
Reduce the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally.
Stir in the spinach and cook for 2 to 3 minutes until wilted.
Remove from heat and add the lemon juice.
Taste and adjust seasonings as needed.
Garnish with fresh parsley or cilantro and serve warm.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Add sweet potatoes for extra heartiness and natural sweetness.
Stir in zucchini or eggplant for additional vegetables.
Include dried apricots or raisins for a traditional sweet-savory Moroccan touch.
Add cooked lentils for extra protein and texture.
Use kale instead of spinach for a heartier green.
Top with toasted almonds or pistachios for crunch.
Serve over couscous, quinoa, or brown rice.
Add harissa paste for additional heat and depth of flavor.
Storage/Reheating
Allow the stew to cool completely before storing.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in freezer-safe containers for up to 3 months.
To reheat, warm the stew in a saucepan over medium heat, stirring occasionally until heated through. If it has thickened during storage, add a splash of vegetable broth or water to reach the desired consistency.
Individual portions can also be reheated in the microwave in 1-minute intervals, stirring between each interval.
FAQs
Is Moroccan Chickpea Stew vegan?
Yes. This recipe is naturally vegan and dairy-free as written.
Can I use dried chickpeas instead of canned?
Yes. Cook the dried chickpeas fully before adding them to the stew.
What makes this stew Moroccan-inspired?
The blend of spices such as cumin, coriander, paprika, and cinnamon creates the warm flavor profile commonly associated with Moroccan cuisine.
Can I make this stew ahead of time?
Absolutely. The flavors often become even better after resting overnight in the refrigerator.
Is this recipe spicy?
It is mildly spiced but not very hot. The cayenne pepper can be adjusted or omitted entirely.
What can I serve with Moroccan Chickpea Stew?
It pairs wonderfully with couscous, quinoa, rice, flatbread, or crusty artisan bread.
Can I add meat to this recipe?
Yes. Cooked chicken, lamb, or turkey can be added if you prefer a non-vegetarian version.
How can I make the stew thicker?
Simmer it uncovered for a longer period or lightly mash some of the chickpeas into the broth.
Can I freeze leftovers?
Yes. This stew freezes very well and can be stored for up to 3 months.
What vegetables work best in this stew?
Carrots, sweet potatoes, zucchini, bell peppers, spinach, kale, and eggplant all complement the flavors beautifully.
Conclusion
Moroccan Chickpea Stew is a comforting and nutritious one-pot meal that showcases the bold, aromatic flavors of Moroccan-inspired cooking. Packed with chickpeas, vegetables, and warming spices, it’s a satisfying dish that’s easy enough for weeknights yet impressive enough for guests. Whether served on its own or alongside grains and bread, this hearty stew is sure to become a favorite addition to your recipe collection.
Moroccan Chickpea Stew is a hearty, plant-based one-pot meal packed with tender chickpeas, colorful vegetables, and warming Moroccan-inspired spices. Simmered in a rich tomato broth and finished with fresh lemon juice, this vegan stew is nutritious, comforting, and perfect for weeknight dinners, meal prep, or cozy family meals. Rich in protein, fiber, and bold flavor, it’s an easy recipe that brings the taste of North Africa to your table.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Main Course, Soup
Method:Stovetop Simmering
Cuisine:Mediterranean-Inspired
Diet:Vegan
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 red bell pepper, diced
2 cans (15 ounces each) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes
3 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach
Juice of 1 lemon
Fresh parsley or cilantro, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4–5 minutes, until softened.
Stir in the garlic, carrots, and bell pepper. Cook for another 5 minutes.
Add the cumin, coriander, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Stir for 1 minute until fragrant.
Add the chickpeas, diced tomatoes, and vegetable broth.
Bring the mixture to a gentle boil.
Reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally.
Stir in the spinach and cook for 2–3 minutes, until wilted.
Remove from the heat and stir in the lemon juice.
Taste and adjust seasonings as needed.
Garnish with fresh parsley or cilantro and serve warm.
Notes
For a thicker stew, lightly mash some of the chickpeas before serving.Sweet potatoes, zucchini, eggplant, or kale make excellent additions.Dried apricots or raisins add a traditional Moroccan sweet-and-savory element.Harissa paste can be added for extra heat and depth of flavor.This stew tastes even better the next day as the flavors continue to develop.Serve with couscous, quinoa, brown rice, or warm crusty bread.Top with toasted almonds or pistachios for added crunch and texture.
