why make this recipe
This Hearty Moroccan Chickpea Stew is a warm and comforting dish perfect for chilly days. It’s not just delicious; it’s also packed with nutrients. Chickpeas are a great source of protein and fiber, while the colorful vegetables provide vitamins. The blend of spices gives this stew an authentic Moroccan flavor, making it a delightful meal for anyone looking to try something new!
how to make Hearty Moroccan Chickpea Stew
Ingredients
- 1½ tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 2 cans (400g each) chickpeas, drained and rinsed
- 2½ cups vegetable stock
- Salt and pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: raisins, olives, or preserved lemon for traditional flavor
Directions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the cumin, cinnamon, coriander, smoked paprika, turmeric, and cayenne. Stir for 30 seconds to bloom the spices.
- Add the sweet potato, carrots, and bell peppers. Stir to coat the vegetables with the spices.
- Pour in the chopped tomatoes, tomato paste, and chickpeas. Stir to combine everything.
- Add the vegetable stock, bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes until the vegetables are tender and flavors meld together.
- Stir in the lemon juice and season with salt and pepper. Adjust the flavor as needed.
- Garnish with parsley or cilantro and serve hot with couscous, rice, or flatbread.
how to serve Hearty Moroccan Chickpea Stew
Serve this stew warm in a bowl. It pairs wonderfully with couscous, rice, or flatbread. You can also add a dollop of yogurt on top for a creamy texture. For extra flavor, toss in some raisins, olives, or preserved lemon.
how to store Hearty Moroccan Chickpea Stew
Let the stew cool down completely before storing it. Transfer it to an airtight container and store in the fridge for up to five days. You can also freeze it for up to three months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
tips to make Hearty Moroccan Chickpea Stew
- Use fresh vegetables for the best flavor.
- Adjust the spice levels to your taste by adding more or less cayenne pepper.
- If you like a thicker stew, let it simmer longer without a lid, allowing more liquid to evaporate.
- Experiment with adding other vegetables like zucchini or spinach for extra nutrition.
variation
Feel free to substitute the chickpeas with other beans, or add different vegetables according to your preference. You can also include meat like chicken or lamb for added flavor if you like.
FAQs
1. Can I make this stew in a slow cooker?
Yes, you can! Just add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
2. Is this stew vegan?
Yes, the Hearty Moroccan Chickpea Stew is completely vegan and packed with plant-based protein.
3. Can I use dried chickpeas instead of canned ones?
Absolutely! If you want to use dried chickpeas, soak them overnight and cook them until tender before adding them to the stew. This may take longer but adds an even heartier flavor.
Hearty Moroccan Chickpea Stew
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm and comforting stew packed with nutrients and authentic Moroccan flavors.
Ingredients
- 1½ tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 2 cans (400g each) chickpeas, drained and rinsed
- 2½ cups vegetable stock
- Salt and pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: raisins, olives, or preserved lemon for traditional flavor
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the cumin, cinnamon, coriander, smoked paprika, turmeric, and cayenne. Stir for 30 seconds to bloom the spices.
- Add the sweet potato, carrots, and bell peppers. Stir to coat the vegetables with the spices.
- Pour in the chopped tomatoes, tomato paste, and chickpeas. Stir to combine everything.
- Add the vegetable stock, bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes until the vegetables are tender and flavors meld together.
- Stir in the lemon juice and season with salt and pepper. Adjust the flavor as needed.
- Garnish with parsley or cilantro and serve hot with couscous, rice, or flatbread.
Notes
Use fresh vegetables for the best flavor. Adjust spice levels to taste. For a thicker stew, let it simmer longer without a lid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan