Go Back
To make Moroccan Chickpea Stew, you need a few key ingredients. Each one adds flavor and nutrition. Here’s what you’ll need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 bell pepper (red or yellow), diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon ground cinnamon - 1 teaspoon turmeric - Salt and pepper to taste - 1 cup fresh spinach leaves - ¼ cup fresh cilantro, chopped (for garnish) - ¼ cup raisins (for a sweet twist) This mix of canned chickpeas, fresh vegetables, and spices creates a hearty meal. The chickpeas give protein, and the veggies add color and taste. The spices bring warmth and depth to the stew. Don't skip the fresh spinach and cilantro; they lighten the dish. The raisins add a hint of sweetness, balancing the flavors perfectly. To start, I heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, I add 1 large diced onion and sauté it for about 5 minutes. The onion should turn soft and translucent. Next, I stir in 3 cloves of minced garlic, 2 medium diced carrots, and 1 diced bell pepper. I cook these veggies for another 5 minutes. I want them to just start softening. Then, I add the spices for flavor. I sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, ½ teaspoon of ground cinnamon, and 1 teaspoon of turmeric. I stir well and cook for 1 to 2 minutes. This step brings out the wonderful aroma of the spices. Now it's time to build the stew base. I pour in 1 can of diced tomatoes with its juices, 2 cups of vegetable broth, and the drained and rinsed 2 cans of chickpeas. I add salt and pepper to taste. This mix gives the stew its rich and hearty flavor. I bring the mixture to a boil, then reduce the heat to low. I cover the pot and let it simmer for 25 to 30 minutes. This slow cooking allows the flavors to meld. After simmering, I stir in 1 cup of fresh spinach leaves and ¼ cup of raisins. I let the spinach wilt for about 2 to 3 minutes, adding a nice color and texture to the stew. Finally, I taste the stew and adjust the seasoning if needed. Now, it’s ready to serve! To enhance the flavors of Moroccan Chickpea Stew, use fresh spices. Fresh spices give your dish a bold taste. Toast the spices in the pot for a minute before adding other ingredients. This step unlocks their full flavor. For the perfect texture, choose firm chickpeas. If you use canned chickpeas, rinse them well. This removes excess salt and improves the taste. Cook the stew until the veggies are tender but not mushy. Stir gently to keep the chickpeas intact. When serving, use deep bowls. This keeps the stew warm and looks nice. Drizzle a little olive oil on top for shine. Pair the stew with warm crusty bread or fluffy couscous. This adds a wonderful texture and makes each bite special. For garnishing, sprinkle fresh cilantro on top. It adds color and a fresh taste. You can also add a few raisins on top for a sweet touch. This gives a nice contrast to the savory stew. {{image_2}} You can change the beans in this stew. Use lentils instead of chickpeas for a twist. Black beans also work well and add a different flavor. If you like, try adding more vegetables. Sweet potatoes or zucchini can add great taste and texture. You can even mix in some kale for added nutrients. Want more heat? Add cayenne pepper or crushed red pepper flakes. These spices can make your stew spicy and fun. For a touch of sweetness, add dried fruits like apricots or figs. Raisins already add sweetness, but you can swap them out for fresh fruit too. Pineapple or mango can brighten up the dish and add a new layer of flavor. To keep your Moroccan chickpea stew fresh, follow these tips: - Refrigeration: Store leftover stew in an airtight container. It will stay good for about 3-4 days in the fridge. Let it cool before sealing to avoid moisture build-up. - Freezing: If you want to keep it longer, freeze the stew. Use freezer-safe bags or containers. Leave some space for expansion. It can last for up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. When it's time to enjoy your stew again, here’s how to reheat it: - Stovetop Method: Pour the stew into a pot. Heat it over medium heat, stirring often. This keeps the flavors intact and warms it evenly. - Microwave Method: Place the stew in a microwave-safe bowl. Cover it with a lid or a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through. Check that it is hot all the way through. By following these steps, you can enjoy your Moroccan chickpea stew while keeping its rich taste and texture! Moroccan Chickpea Stew pairs well with warm crusty bread or fluffy couscous. These sides soak up the rich flavors of the stew. You can also serve it with a fresh salad to add crunch and brightness. Yes, this dish is both vegan and vegetarian. It uses chickpeas, fresh veggies, and spices. There are no animal products, making it a great choice for anyone. Absolutely! For a slow cooker, sauté the veggies first, then add all the ingredients. Cook on low for 6-8 hours or high for 3-4 hours. If using an Instant Pot, cook on high pressure for about 10 minutes. Moroccan Chickpea Stew lasts about 3-5 days in the fridge. Make sure to store it in an airtight container. You can also freeze it for up to three months for longer storage. This blog post covered how to make a delicious Moroccan Chickpea Stew. We explored key ingredients like canned chickpeas, fresh veggies, and spices. I shared clear steps to prepare and cook the stew for maximum flavor. You learned helpful tips for serving and some fun variations to try. Proper storage advice ensures your leftovers stay tasty. In closing, you have everything you need to make this dish a winner. Enjoy cooking, and don't hesitate to get creative!

Moroccan Chickpea Stew

Discover the vibrant flavors of Moroccan Chickpea Stew in this easy and delicious recipe! Packed with wholesome ingredients like chickpeas, fresh vegetables, and aromatic spices, this stew is perfect for a cozy dinner. It's not only hearty but also vegan-friendly. Ready in just 40 minutes, it's a satisfying meal that will impress your family and friends. Click through to explore the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (red or yellow), diced

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 teaspoon turmeric

Salt and pepper to taste

1 cup fresh spinach leaves

¼ cup fresh cilantro, chopped (for garnish)

¼ cup raisins (for a sweet twist)

Instructions
 

Heat the olive oil in a large pot or Dutch oven over medium heat.

    Add the diced onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic, diced carrots, and bell pepper, cooking for another 5 minutes until the vegetables begin to soften.

        Add the ground cumin, coriander, smoked paprika, cinnamon, and turmeric. Stir well and cook for 1-2 minutes until fragrant.

          Pour in the canned diced tomatoes (with juices), vegetable broth, and rinsed chickpeas. Season with salt and pepper to taste.

            Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for 25-30 minutes.

              Stir in the fresh spinach and raisins, allowing the spinach to wilt for about 2-3 minutes.

                Adjust seasoning, if necessary, before serving.

                  Serve hot, garnished with chopped cilantro.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4

                      - Presentation Tips: Serve in deep bowls and drizzle with a touch of olive oil; pair with warm crusty bread or couscous on the side.