I love making Moroccan Chickpea Stew when I want something warm, fragrant, and deeply comforting. The combination of tender chickpeas, rich tomatoes, and layered spices creates a hearty dish that feels both nourishing and satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s packed with bold, warming flavors while still being simple to prepare. The spices create depth without overwhelming heat, and the chickpeas make it filling and wholesome. I also enjoy how beautifully it pairs with rice or warm flatbread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion
garlic
carrots
bell pepper
chickpeas
crushed tomatoes
vegetable broth
ground cumin
ground coriander
paprika
ground cinnamon
salt
black pepper
lemon juice
fresh parsley or cilantro
Directions
I start by heating olive oil in a large pot over medium heat. I add the onion and cook until soft, then stir in the garlic, carrots, and bell pepper and cook until slightly tender.
I add the cumin, coriander, paprika, and cinnamon, stirring to toast the spices and release their aroma.
I pour in the crushed tomatoes and vegetable broth, then add the chickpeas. I bring everything to a gentle simmer and let it cook for about 20 to 25 minutes, until the flavors deepen and the stew thickens slightly.
I finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley or cilantro before serving.
Servings and timing
I usually get about 4 to 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
I sometimes add spinach or kale during the last few minutes for extra greens. When I want more sweetness, I stir in a handful of raisins or chopped dried apricots. I also enjoy adding a pinch of cayenne for gentle heat.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stove or in the microwave, adding a splash of broth if it thickens too much. It also freezes well for up to 3 months.
FAQs
Is this stew spicy?
I find it warmly spiced but not very hot, and I adjust the heat as needed.
Can I make this vegan?
I keep it fully vegan as written by using vegetable broth.
What can I serve with this stew?
I love serving it with rice, couscous, or crusty bread.
Can I use dried chickpeas?
I cook dried chickpeas separately before adding them to the stew.
Does it taste better the next day?
I find the flavors deepen overnight, making leftovers even more flavorful.
Conclusion
I keep Moroccan Chickpea Stew in my regular rotation because it’s hearty, flavorful, and comforting. Every time I make it, I appreciate how simple ingredients and warm spices come together to create such a satisfying meal.
Print
Moroccan Chickpea Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
A warm and fragrant Moroccan-inspired chickpea stew made with tender vegetables, rich tomatoes, and aromatic spices. This hearty and nourishing dish is comforting, flavorful, and perfect served with rice or flatbread.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
- Stir in garlic, carrots, and bell pepper. Cook for another 5 minutes until slightly tender.
- Add cumin, coriander, paprika, and cinnamon. Stir well and toast the spices for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth. Add chickpeas and stir to combine.
- Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, allowing the flavors to develop and the stew to thicken slightly.
- Stir in fresh lemon juice, adjust seasoning if needed, and garnish with chopped parsley or cilantro before serving.
Notes
- Add spinach or kale during the last few minutes for extra greens.
- Stir in a handful of raisins or chopped dried apricots for subtle sweetness.
- Add a pinch of cayenne pepper for gentle heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- If the stew thickens too much, add a splash of broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
