Go Back
To make a great Moroccan chickpea stew, you need some key items. Here’s what you’ll need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 1 red bell pepper, chopped - 1 zucchini, diced - 1 can (14 oz) diced tomatoes, with juices - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Salt and pepper, to taste - Fresh cilantro or parsley, for garnish These ingredients form the base of your stew. The chickpeas add protein, while the veggies provide great texture and flavor. You can boost the flavor with a few extra items. Consider adding: - 1 cup cooked quinoa or couscous This optional ingredient makes your meal more filling. It also adds a nice texture to the dish. If you don’t have certain items, don’t worry! Here are some swaps: - Use dried chickpeas instead of canned. Just cook them first. - Swap the zucchini for eggplant or spinach. - Use any broth you have on hand – chicken or vegetable works great. These substitutions allow you to customize the stew to your taste. You can still enjoy a hearty meal even if you’re missing a few ingredients. For the complete recipe, check out the Full Recipe section. Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté the onion for about five minutes until it becomes soft. Next, add minced garlic and cook for one more minute. The garlic should smell great and fragrant. Now, add the diced carrots and red bell pepper to the pot. Cook these veggies for five minutes, stirring them often. This helps them soften and mix well. After the vegetables soften, stir in the diced zucchini. Now it's time to add the spices: ground cumin, coriander, cinnamon, and smoked paprika. Cook for another two to three minutes. This helps to bring out the flavor of the spices. Next, add the drained chickpeas and diced tomatoes with their juices to the pot. Pour in the vegetable broth too. Bring everything to a boil, then reduce the heat to low. Let the stew simmer for about 20 to 25 minutes. Stir it occasionally to prevent sticking. If you want a thicker stew, lightly mash some chickpeas against the pot with a fork. This adds a nice, creamy texture. When it's done cooking, season it with salt and pepper to taste. Remove the pot from the heat and let it rest for a few minutes. Serve it hot, garnished with fresh cilantro or parsley. You can enjoy it plain or over cooked quinoa or couscous for a complete meal. For more details, refer to the Full Recipe. To get the best flavor, start with good ingredients. Choose fresh, ripe vegetables. The spices are key too. Use ground cumin, coriander, cinnamon, and smoked paprika. Toast them in the pot first. This brings out their flavors and makes your stew pop. You can also add a splash of lemon juice at the end. It brightens the dish and adds a fresh taste. Adjusting spice levels is easy. If you want more heat, add red pepper flakes. Start with a pinch, then taste. You can always add more. If the stew is too spicy, add a bit of honey or sugar. This helps balance the heat. You can also add more broth to tone it down. To thicken the stew, mash some chickpeas with a fork. This adds creaminess without extra ingredients. You can also cook it longer to reduce the liquid. If you want a lighter stew, add more broth or water. This makes it soupy, which is nice too. For a heartier meal, serve it over quinoa or couscous. Check the full recipe for more tips! {{image_2}} You can customize your Moroccan chickpea stew with other vegetables. Try adding sweet potatoes for a nice texture. Spinach or kale can give a fresh taste and more nutrients. Eggplant adds richness, while butternut squash brings sweetness. Feel free to mix and match based on what you enjoy or have on hand. For added protein, you can include meat or tofu. Chicken or lamb works well with the stew’s spices. Simply brown the meat before adding other ingredients. If you prefer plant-based options, try firm tofu. Cut it into cubes and add it with the chickpeas. Both choices will make your meal more filling. Pair your stew with a side that complements its flavors. Warm, crusty bread is perfect for dipping. You can also serve it over fluffy quinoa or couscous to soak up the sauce. A dollop of yogurt adds creaminess. Fresh herbs like cilantro or parsley bring brightness to each bite. For the full recipe, check the link above. After enjoying your Moroccan chickpea stew, let it cool to room temperature. Transfer it into an airtight container. Make sure to seal it well to keep out air. Store it in the fridge for up to three days. This stew stays tasty, so you can enjoy it again! To reheat, pour the stew into a pot. Warm it on medium heat, stirring often. You can add a little water if it gets too thick. Heat until it reaches your desired warmth. You can also use the microwave. Place the stew in a microwave-safe bowl and cover it. Heat it for one to two minutes. Stir halfway for even heating. For longer storage, you can freeze the stew. Use a freezer-safe container or a zip-top bag. Leave some space at the top for expansion. Label the bag with the date so you know when you made it. Freeze for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. Enjoy a warm, hearty meal any time! For the full recipe, check out the Moroccan Chickpea Stew section. Moroccan Chickpea Stew comes from Morocco, a country in North Africa. This dish reflects the rich culture and spice trade of the region. It blends spices like cumin, coriander, and cinnamon to create a warm, inviting flavor. You can find this stew in many Moroccan homes and restaurants. It is a staple dish for families and is often enjoyed during special occasions. Yes, you can use dried chickpeas! First, soak them overnight in water. This helps soften them. Then, boil them until they are tender, which takes about an hour. After that, add them to the stew as you would canned chickpeas. Just remember to adjust the cooking time. The stew may need a bit longer to cook with dried chickpeas, so keep an eye on it. To make a larger batch, simply multiply each ingredient by the number of servings you want. For example, if you need to serve eight people, double the ingredients. You can also use a bigger pot to cook everything evenly. This way, you ensure every bowl of stew is just as tasty as the last. If you're unsure about spice levels, start with less and taste as you go. I always say, it’s easier to add than to take away! For the full recipe, refer to the section above. In this post, we explored making Moroccan Chickpea Stew. We covered essential and optional ingredients, along with substitutions. I shared step-by-step instructions for cooking the stew. Then, I offered tips for flavor and texture, plus variations for creativity. We also discussed storing leftovers and answered common questions. Embrace this recipe to enjoy tasty, wholesome meals. Feel confident as you experiment. Enjoying cooking can lead to delicious results every time.

Moroccan Chickpea Stew

Discover the delightful flavors of Moroccan Chickpea Stew with this simple and hearty recipe! Packed with vegetables, spices, and protein-rich chickpeas, it's a healthy dish perfect for any meal. This stew is not only delicious but also easy to make in just 40 minutes. Ready to warm up your kitchen?
Print Recipe Save Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

1 red bell pepper, chopped

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Optional: 1 cup cooked quinoa or couscous

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

    Stir in the minced garlic and cook for another minute, until fragrant.

      Add the diced carrots and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.

        Stir in the zucchini, ground cumin, coriander, cinnamon, and smoked paprika. Cook for another 2-3 minutes until the spices become aromatic.

          Add the drained chickpeas, diced tomatoes (with juices), and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, uncovered, stirring occasionally.

            Season with salt and pepper to taste. If you prefer a thicker stew, you can lightly mash some chickpeas against the pot with a fork.

              Remove from heat and let it rest for a few minutes. Serve the stew hot, garnished with fresh cilantro or parsley.

                For a complete meal, serve over cooked quinoa or couscous.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings