Moroccan Chickpea Stew
This Moroccan Chickpea Stew is a cozy, one-pot meal that's packed with warm spices, hearty chickpeas, and colorful vegetables. Simmered in a rich tomato-based broth with cumin, paprika, coriander, and cinnamon, this nourishing stew is full of comforting Moroccan-inspired flavors. Ready in about 30 minutes, this easy, budget-friendly recipe is perfect for busy weeknights, meal prep, or a healthy vegetarian dinner. Serve it with crusty bread, couscous, or rice for a satisfying meal the whole family will enjoy.
Servings 2
Ingredients
- 1 cup chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 medium potato diced
- 1 celery stalk diced (optional)
- 2 tsp tomato paste
- 1 cup canned diced tomatoes or fresh
- 1½ cups low-sodium vegetable broth or water
- 1 cup baby spinach or chopped kale
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander optional
- ½ tsp ground cinnamon
- ¼ tsp turmeric optional
- Pinch of cayenne pepper optional
- Salt and black pepper to taste
Optional Garnishes
- Chopped fresh cilantro or parsley
- Lemon wedges
- Greek yogurt for a creamy finish
- Toasted almonds or pumpkin seeds for crunch
Instructions
- Heat the olive oil in a saucepan over medium heat. Sauté the onion 5–6 minutes until softened.
- Add the garlic, tomato paste, cumin, paprika, coriander, cinnamon, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Stir in the diced tomatoes, chickpeas, and potato, along with vegetable broth or water.
- Bring to a simmer.
- Cook covered for 15–20 minutes, until the vegetables are tender and the stew has thickened slightly.
- Stir in the spinach and cook for another 2–3 minutes, until wilted.
- Taste and adjust the seasoning with salt and pepper.
Serve With
- Warm whole wheat pita or naan
- Cooked couscous
- Brown rice
- Quinoa
For a richer, slightly sweet Moroccan flavor, stir in 2 tablespoons of raisins or chopped dried apricots during the last 5 minutes of cooking. They pair beautifully with the cumin and cinnamon without overpowering the stew.