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Moroccan Chickpea Stew

Moroccan Chickpea Stew - A Comforting, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, sliced
  • 1 red bell pepper, chopped
  • 1 medium Yukon gold potato, diced (optional but recommended)
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 4 cups vegetable broth (low sodium preferred)
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1/2 lemon, juiced (plus more to taste)
  • 1/4 cup chopped fresh cilantro or parsley, plus extra for garnish
  • Optional add-ins: 1/2 cup raisins or chopped dried apricots; handful of baby spinach or chopped kale

Method
 

  1. Sweat the aromatics: Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute, until fragrant.
  2. Build the spice base: Add cumin, coriander, smoked paprika, turmeric, cinnamon, and red pepper flakes (if using). Toast the spices for 30–45 seconds, stirring so they don’t burn. This step deepens the flavor.
  3. Add vegetables: Stir in the carrots, bell pepper, and potato. Cook for 3–4 minutes to lightly soften the edges.
  4. Tomato boost: Mix in the tomato paste and cook for 1 minute to caramelize it slightly. Then add the diced tomatoes with their juices and stir to combine.
  5. Simmer: Add the chickpeas, vegetable broth, and bay leaf. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened.
  6. Finish the stew: Remove the bay leaf. Stir in the lemon juice and chopped cilantro or parsley. Taste and season with salt and black pepper. If adding greens, stir them in now and simmer for 2 minutes until wilted.
  7. Serve: Spoon into bowls and garnish with extra herbs. Serve with couscous, rice, quinoa, or warm flatbread. A dollop of yogurt is great for a creamy contrast, if you’re not keeping it vegan.

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