I remember the first time I had Moroccan chickpea stew. It was a chilly evening, and I wanted something warm, hearty, and full of flavor—but also healthy.
My fridge had some fresh veggies, a can of chickpeas, and some warm spices, so I threw it all together, hoping for the best. One spoonful later, I knew I had a winner.
Now, it’s a regular in my kitchen—a meal that feels like a warm hug after a long day.
This stew is packed with fiber, protein, and vitamins, making it a great weeknight meal that leaves you feeling satisfied but not heavy.
Plus, it’s made with ingredients you can easily find at your local grocery store.
Tips & Variations
✅ Make it creamy – Add a swirl of coconut milk or a dollop of Greek yogurt for extra richness.
✅ Add protein – Throw in some cubed tofu or shredded chicken if you want more protein.
✅ Make it heartier – Serve over quinoa, couscous, or brown rice for a more filling meal.
✅ Spice swap – No cumin or coriander? Use a teaspoon of garam masala or curry powder for a different but delicious flavor.
✅ Kid-friendly option – Skip the cayenne for a milder version that kids will love.
Serving Suggestions & Presentation
- Serve in deep bowls with a side of crusty bread for dipping.
- Top with toasted almonds or pumpkin seeds for a little crunch.
- Drizzle with a bit of olive oil for extra depth of flavor.
- Pair with a simple cucumber yogurt salad for a cooling contrast.
Cozy Moroccan Chickpea Stew – A Bowl Full of Comfort
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
(Serves 4-6)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 3 cups vegetable broth (or water with a bouillon cube)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp salt (or more to taste)
- ½ tsp black pepper
- ¼ tsp cayenne (optional for heat)
- 1 cup baby spinach (or chopped kale)
- ½ lemon, juiced
- Fresh cilantro or parsley for garnish
Instructions
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Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
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Add the veggies – Toss in the carrots, bell pepper, and zucchini. Stir everything together and let it cook for 5 minutes until slightly softened.
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Spice it up – Sprinkle in the cumin, coriander, paprika, cinnamon, turmeric, salt, black pepper, and cayenne (if using). Stir to coat the vegetables in the warm, fragrant spices.
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Pour in the liquids – Add the chickpeas, diced tomatoes (with juices), and vegetable broth. Stir well, bring to a gentle boil, then lower the heat and let it simmer uncovered for 20-25 minutes.
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Final touches – Stir in the spinach and lemon juice, letting it wilt for a minute. Taste and adjust seasoning as needed.
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Serve and enjoy – Ladle the stew into bowls and garnish with fresh cilantro or parsley. Serve with warm pita, crusty bread, or a side of rice.
Notes
Customize with your favorite vegetables and spices. Great for meal prep!
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~220 per serving
- Sugar: ~6g
- Sodium: ~450mg (varies with broth)
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~32g
- Fiber: ~8g
- Protein: ~8g
- Cholesterol: 0mg
