Go Back
To make a delicious Moroccan Chickpea Stew, you need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, peeled and diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving These ingredients create a hearty base full of flavor and texture. You can customize your stew with these ingredients: - Sweet potatoes for added sweetness - Kale or spinach for extra greens - Cauliflower for a different texture - Chickpea flour to thicken the stew - Coconut milk for creaminess Feel free to mix and match these options to suit your taste. Spices are key to Moroccan cooking. Here are the main ones used in this stew: - 2 teaspoons ground cumin: Adds warmth and depth. - 2 teaspoons ground coriander: Offers a fresh, citrus-like flavor. - 1 teaspoon paprika: Brings a mild sweetness and color. - 1 teaspoon ground cinnamon: Gives a warm, sweet note. - 1/2 teaspoon cayenne pepper: Adds heat; adjust to your liking. These spices not only enhance flavor but also create a comforting aroma that fills your kitchen. {{ingredient_image_2}} Start by gathering your vegetables. You will need one medium onion, one carrot, one zucchini, and one red bell pepper. Chop the onion finely. Peel and dice the carrot. Dice the zucchini and red bell pepper into small pieces. This will help them cook evenly. Rinse and drain two cans of chickpeas. This step is key for getting rid of excess salt and liquid. In a spacious pot, warm two tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion. Sauté for about three to four minutes. The onion should become translucent and fragrant. Next, add three minced garlic cloves. Cook for one more minute. You want to smell the garlic’s wonderful aroma. Now, it's time to add the diced carrot, zucchini, and red bell pepper. Sauté these vegetables together for five to seven minutes. Stir occasionally. You want them to become just tender. This helps bring out their natural sweetness. Once your vegetables are ready, sprinkle in two teaspoons of ground cumin, two teaspoons of ground coriander, one teaspoon of paprika, one teaspoon of ground cinnamon, and half a teaspoon of cayenne pepper. Stir well so that the spices coat the vegetables. This should take about two minutes. Next, gently fold in the diced tomatoes and drained chickpeas. Mix everything well. Pour in four cups of vegetable broth and stir again. Bring the stew to a boil. Then, lower the heat to let it simmer. Cover the pot and let it cook for 25 to 30 minutes. Stir occasionally to prevent sticking. Season with salt and freshly ground black pepper while it cooks. When the stew reaches a rich and stewy consistency, remove the pot from heat. Now, it's ready to serve! Enjoy your hearty Moroccan chickpea stew garnished with fresh cilantro or parsley, plus lemon wedges for an extra zing. To make your Moroccan Chickpea Stew truly shine, focus on your spices. Toast them in the pot before adding other ingredients. This step brings out their full flavor. Use fresh herbs like cilantro or parsley for garnish. They add a bright finish. Also, don't rush the simmering process. Letting it cook longer helps the flavors meld perfectly. One common mistake is not rinsing the chickpeas. This step removes the canning liquid, which can be salty. Avoid adding too much salt at the start. You can always add more later. Also, don’t skip the lemon wedges. They lift the dish and balance the spices. Lastly, don't let the stew sit for too long before serving. It tastes best when fresh. Serve the stew in deep bowls for a rustic feel. Top it with fresh herbs for a pop of color. Lemon wedges on the side add a zesty touch. Pair the stew with warm crusty bread for dipping. You can also serve it with fluffy couscous to soak up the sauce. These sides make the meal more filling and enjoyable. Pro Tips Enhance the Flavor: For a richer flavor, let the stew simmer longer. The longer it cooks, the more the spices will infuse into the chickpeas and vegetables. Adjust the Heat: If you prefer a milder stew, reduce or omit the cayenne pepper. Alternatively, add chopped fresh chili peppers for a fresh kick. Adding Depth: Consider adding a tablespoon of tomato paste for added depth and richness to the stew, enhancing both flavor and color. Serving Suggestions: This stew pairs wonderfully with crusty bread, rice, or couscous. You can also serve it over a bed of greens for a lighter option. {{image_4}} This Moroccan Chickpea Stew is already vegetarian and vegan. You can add more veggies for extra flavor. Try adding sweet potatoes or green beans. These will add texture and nutrition. If you want a protein boost, consider adding quinoa. It blends well and keeps it light. If you have allergies, you can still enjoy this stew. If you are allergic to chickpeas, use lentils instead. They cook fast and add great protein. For those allergic to nightshades, skip the red bell pepper and tomatoes. Use carrots and celery for a hearty base. Spices make this stew sing. You can change the flavor by adding different spices. For a smoky taste, add smoked paprika. If you want it spicy, increase the cayenne pepper. Try adding turmeric for health benefits and a golden color. Experiment and find your favorite blend! Once you finish your Moroccan chickpea stew, let it cool down. Pour the stew into an airtight container. You can keep it in the fridge for about 3 to 5 days. If you want to save it longer, freezing is a great option. Just be sure to leave some space in the container for expansion. To freeze your stew, use freezer-safe bags or containers. I recommend dividing it into individual portions. This way, you can take out just what you need. Make sure to squeeze out any air from the bags before sealing. The stew will stay fresh for up to 3 months in the freezer. When you're ready to enjoy your stew again, thaw it in the fridge overnight. You can also use the microwave to defrost it. For reheating, place the stew in a pot over medium heat. Stir it often until it's hot. If it seems too thick, add a splash of vegetable broth. Enjoy it with a fresh squeeze of lemon for that zesty kick! Moroccan Chickpea Stew is a warm and hearty dish. It features chickpeas, fresh veggies, and spices. This stew has rich flavors from cumin, coriander, and cinnamon. The chickpeas provide protein and texture. It is a great option for a comforting meal. You can serve it with bread or rice. Yes, you can make this stew in a slow cooker. Start by sautéing the onions and garlic in a pan. Then, add all the ingredients to the slow cooker. Set it on low for about 6-8 hours. This method will let the flavors blend nicely. You will still enjoy a delicious and hearty meal! You can serve Moroccan Chickpea Stew with various sides. Here are some great options: - Warm crusty bread - Fluffy couscous - Steamed rice - A fresh green salad These sides will complement the stew's flavors and make your meal complete! This article covered how to make Moroccan Chickpea Stew. We explored key ingredients, optional items for your taste, and spices that add depth. I shared step-by-step cooking instructions to ensure your stew turns out well. You learned tips to enhance flavor and avoid common mistakes. Variations, including vegetarian options, were discussed. Finally, I provided storage methods to keep leftovers fresh. With these insights, you can create a delicious and personalized stew each time. Enjoy your cooking journey!

Hearty Moroccan Chickpea Stew

A flavorful and nutritious stew packed with chickpeas and vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, thoroughly drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 cup diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • for garnishing fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a spacious pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until the onion is translucent and fragrant.
  • Incorporate the minced garlic and continue cooking for an additional minute until it releases a tantalizing aroma.
  • Add the diced carrot, zucchini, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are just tender, enhancing their natural sweetness.
  • Sprinkle in the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well to ensure that the spices evenly coat the vegetables, allowing them to bloom for an extra 2 minutes on medium heat.
  • Gently fold in the diced tomatoes and drained chickpeas. Mix well to combine, then pour in the vegetable broth, stirring again to blend the flavors.
  • Increase the heat until the stew reaches a boil, then lower the heat to a gentle simmer. Cover and let simmer for 25-30 minutes, stirring occasionally to prevent sticking, and season with salt and pepper to taste as it cooks.
  • Once a rich and stewy consistency is achieved, remove the pot from heat. Serve the warm stew in bowls, garnished generously with fresh cilantro or parsley and a side of lemon wedges for that extra brightness.

Notes

Serve with warm crusty bread or fluffy couscous for a satisfying meal.
Keyword chickpeas, healthy, stew, vegetarian