Moroccan Chickpea Stew

I love making this Moroccan chickpea stew when I want something warm, nourishing, and full of bold spices. The combination of tender chickpeas, tomatoes, and aromatic seasonings creates a rich, comforting dish that feels both hearty and wholesome. I find it perfect for cozy evenings or when I want a plant-based meal that still feels satisfying.

Why You’ll Love This Recipe

I appreciate how deeply flavorful this stew becomes with simple pantry ingredients. The warm spices blend beautifully, creating layers of taste that feel complex without requiring complicated steps.

I also enjoy how filling it is while still being completely plant-based. It’s a wonderful option when I want a nutritious meal that reheats well and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, diced
garlic, minced
fresh ginger, grated
carrots, sliced
red bell pepper, chopped
chickpeas, drained and rinsed
diced tomatoes
tomato paste
vegetable broth
ground cumin
ground coriander
smoked paprika
ground cinnamon
ground turmeric
salt
black pepper
fresh spinach or kale
fresh cilantro for garnish
lemon wedges for serving

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté the diced onion until soft, then add the garlic and grated ginger, cooking until fragrant.

3. I stir in the carrots and red bell pepper and cook for a few minutes to soften slightly.

4. I add the cumin, coriander, smoked paprika, cinnamon, and turmeric, stirring to toast the spices and deepen their flavor.

5. I mix in the tomato paste and let it cook briefly before adding the diced tomatoes, chickpeas, and vegetable broth.

6. I bring the stew to a gentle boil, then reduce the heat and let it simmer for about 25–30 minutes, allowing the flavors to blend.

7. I stir in fresh spinach or kale near the end of cooking and let it wilt.

8. I season with salt and black pepper to taste.

9. I serve the stew warm, garnished with fresh cilantro and a squeeze of lemon juice.

Servings and Timing

This recipe typically serves 4–6 people.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: Approximately 45–50 minutes

Variations

I sometimes add diced sweet potatoes for extra heartiness. If I want a slightly creamy texture, I stir in a spoonful of coconut milk toward the end of cooking.

For more protein, I add lentils along with the chickpeas. I also enjoy serving it over couscous or brown rice to make it even more filling.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen beautifully overnight.

When reheating, I warm the stew gently on the stovetop over medium-low heat. If it thickens too much, I add a splash of vegetable broth or water to reach my desired consistency. I can also reheat individual portions in the microwave.

FAQs

Can I make this stew ahead of time?

Yes, I often prepare it a day in advance because the spices become even more flavorful after resting.

Is this recipe vegan?

Yes, all the ingredients are plant-based, making it naturally vegan and dairy-free.

Can I freeze Moroccan chickpea stew?

Yes, I freeze it in airtight containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.

How spicy is this stew?

I find it warmly spiced rather than hot. If I want heat, I add a pinch of cayenne pepper or red pepper flakes.

What can I serve with this stew?

I enjoy serving it with crusty bread, couscous, or rice. A simple side salad also pairs nicely.

Conclusion

I truly enjoy making this Moroccan chickpea stew because it brings together comforting textures and bold, aromatic spices in one satisfying dish. It’s wholesome, easy to prepare, and perfect for sharing. Whenever I want a nourishing meal with vibrant flavor, this is a recipe I happily return to.