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Easy Moroccan Chickpea Stew

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Easy Moroccan Chickpea Stew is a rich and comforting plant-based dish filled with tender chickpeas, vegetables, and aromatic spices like cumin, paprika, and cinnamon. It’s perfect for a hearty meal any day of the week.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric (optional)

1/4 teaspoon cayenne pepper (optional)

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

1 can (14 oz) coconut milk (or vegetable broth for a lighter version)

2 cups vegetable broth

1 medium carrot, sliced

1 medium zucchini, chopped

1/2 cup dried apricots, chopped (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Cooked couscous, rice, or crusty bread for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5-6 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
  2. Stir in cumin, paprika, cinnamon, turmeric, and cayenne. Cook for 1-2 minutes until spices are fragrant.
  3. Add chickpeas, diced tomatoes, coconut milk, vegetable broth, carrot, zucchini, and apricots. Stir to combine.
  4. Bring stew to a boil, reduce heat to low, and simmer for 25-30 minutes, until vegetables are tender and flavors meld. Season with salt and pepper.
  5. Serve over couscous, rice, or with crusty bread. Garnish with cilantro or parsley.

Notes

Add greens like spinach, kale, or Swiss chard in the last few minutes of cooking for extra nutrition.

For added flavor, roast the vegetables before adding them to the stew.

For a spicier stew, increase cayenne pepper or add fresh chili peppers.

Can be made ahead for meal prep and reheats well.

Nutrition