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Moroccan Chickpea Stew

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A warm and nourishing Moroccan chickpea stew filled with tender vegetables, aromatic spices, and hearty chickpeas, creating a bold and comforting plant-based meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach or kale
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Lemon wedges for serving

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the diced onion until soft, then add garlic and grated ginger. Cook until fragrant.
  3. Add carrots and red bell pepper, cooking for 3–4 minutes to soften slightly.
  4. Stir in cumin, coriander, smoked paprika, cinnamon, and turmeric. Cook briefly to toast the spices.
  5. Mix in tomato paste and cook for 1 minute.
  6. Add diced tomatoes, chickpeas, and vegetable broth. Stir well.
  7. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes.
  8. Stir in fresh spinach or kale and cook until wilted.
  9. Season with salt and black pepper to taste.
  10. Serve warm, garnished with fresh cilantro and a squeeze of lemon juice.

Notes

  • Add diced sweet potatoes for extra heartiness.
  • Stir in a spoonful of coconut milk for a creamier texture.
  • For additional protein, add lentils along with the chickpeas.
  • Store in the refrigerator for up to 5 days; flavors deepen overnight.
  • Freeze in airtight containers for up to 3 months.
  • Reheat gently and add broth or water if the stew thickens too much.

Nutrition

Find it online: https://cookedbymaya.com/moroccan-chickpea-stew/