Name: Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 4 garlic cloves, minced; 1-inch piece fresh ginger, grated; 1½ tsp ground cumin; 1½ tsp ground cinnamon; 1 tsp ground coriander; 1 tsp smoked paprika; ¼ tsp cayenne pepper (optional); 1 tbsp tomato paste; 2 x 400g cans chopped tomatoes; 2 x 400g cans chickpeas, drained and rinsed; 2 medium carrots, sliced; 1 red pepper, chopped; 500 ml vegetable stock; Salt and pepper, to taste; Fresh coriander, chopped (to garnish); Cooked couscous or rice (to serve)

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Why You’ll Love Moroccan Chickpea Stew Recipe

You’ll love this recipe because it comes together fairly easily, yet tastes layered and complex — the aromatic spice blend (including baharat) lends depth, the sweet potato adds body and natural sweetness, and the chickpeas bring satisfying protein and texture. It’s hearty enough to serve as a main with couscous or quinoa, or simply on its own for a warm, wholesome vegetarian or vegan option. Plus, it’s gluten‑free (if you serve it with gluten‑free grain) and works beautifully for colder days or when you want something nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

oil (olive oil suggested)
garlic cloves, finely chopped
shallots, finely chopped
peeled and diced tomatoes (or canned tomatoes)
baharat spice mix
sweet paprika
cayenne pepper or hot chilli powder (adjust to taste)
salt (adjust to taste)
brown sugar
black pepper, to taste
tomato paste
cooked chickpeas
medium sweet potato (cubed)
dried barberries or blackcurrants
pitted Kalamata olives
sliced almonds
fresh parsley, chopped (optional)
cooked couscous or quinoa, to serve

Directions

Begin by diagonally slicing the almonds, then dry‑roast them in a small frying pan over medium heat until lightly browned and fragrant, stirring frequently so they don’t burn.
In a large frying pan (ideally with a lid), heat the oil over moderate heat. Add the chopped shallots and fry on low‑medium until nearly translucent, stirring occasionally.
Add the finely chopped garlic; continue stirring until the onions are translucent and the garlic has softened and become fragrant.
Add the ground spices (baharat, paprika, cayenne/hot chilli) to the shallot‑garlic mixture, and stir to coat. Gently fry for a minute or two, stirring continuously to prevent burning.
Stir in the tomato paste, mixing it into the aromatic base.
Add the chopped tomatoes, cubed sweet potato, salt and half the brown sugar to the pan. Cover with the lid and allow the sweet potato to cook for about 12 minutes, until it starts to soften. Then remove the lid, lower the heat a little, and continue simmering to let the sauce thicken and concentrate, stirring occasionally.
Taste the sauce and adjust seasoning (black pepper, additional sugar if needed).
Finally, stir in the cooked chickpeas, olives and dried barberries or blackcurrants. Let everything warm through.
Serve the stew over couscous or quinoa, topped with the toasted almonds and chopped fresh parsley if using.

Servings and timing

Serves: 4 people
Preparation time: ~20 minutes
Cooking time: ~30 minutes

Variations

For extra vegetables, you could add chunked butternut squash or chopped zucchini alongside or instead of sweet potato.
If you don’t have baharat spice mix, you can make a substitute by combining black pepper, coriander seed, cinnamon, cloves, cumin seeds, cardamom pods, nutmeg and paprika in proportions you prefer.
Swap the barberries or blackcurrants for dried apricots or raisins for a sweet‑tart contrast.
Use green olives instead of Kalamata for a slightly different briny flavour.
Make it spicier: increase the cayenne or chilli powder; make it milder: reduce the heat and omit cayenne if desired.
Serve with warm flatbread instead of grain for a more casual meal.

Storage/Reheating

This stew reheats well and becomes even more flavourful after resting. Store leftovers in an airtight container in the fridge for up to 3‑4 days. To freeze: cool completely then transfer to a freezer‑safe container and freeze for up to 2–3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium‑low heat, adding a splash of water or broth if the sauce has thickened too much. If stored in the fridge, reheat in a saucepan over moderate heat, stirring until heated through.

FAQs

What is baharat and can I use something else if I don’t have it?

Baharat is a Middle Eastern spice blend typically containing black pepper, coriander seed, cinnamon, cloves, cumin seeds, cardamom, nutmeg and paprika. You can make your own or substitute with a combination of ground cumin, cinnamon and paprika for a similar warm flavour.

Can I make this stew vegan?

Yes — this recipe is already plant‑based and vegan if you use a plant‑based oil and serve it with a grain or side that’s vegan‑friendly.

What can I serve it with?

It pairs beautifully with cooked couscous or quinoa (as suggested) but you can also serve it with brown rice, warm flatbread, or even crusty bread if you eat gluten.

Can I use dried chickpeas instead of cooked/canned ones?

Yes — if using dried chickpeas, soak them overnight and cook until tender before adding to the stew. Adjust timing accordingly.

How spicy is this dish, and can I adjust the heat level?

The spice level is moderate (the cayenne or chilli powder can be adjusted). If you prefer mild, reduce or omit the cayenne. For more heat, increase the chilli powder or add a pinch of chilli flakes.

Can I add other vegetables?

Absolutely — vegetables like butternut squash, zucchini, bell peppers or carrots would work nicely. Just adjust the cooking time so vegetables become tender.

Does this keep well and how do leftovers taste?

Yes — the flavours deepen and meld over time, so leftovers often taste even better the next day.

Is it gluten‑free?

Yes — if you serve it with a gluten‑free grain (quinoa or gluten‑free couscous) or on its own, the stew itself is gluten‑free.

Can I cook it in a slow cooker or tagine?

Yes — you could adapt it for a slow cooker or tagine by layering the aromatics, spices and vegetables, then cooking on low until the sweet potato and chickpeas are tender. The timing would be longer though.

How do I adjust for fewer or more servings?

You can scale the ingredients proportionally. For more people, double or triple everything and use a larger pot. For fewer servings, halve the ingredients. Keep the proportions of spices and vegetables similar.

Conclusion

This Moroccan Chickpea Stew is a warming, flavour‑packed dish that’s both satisfying and nourishing. With wholesome chickpeas, sweet potato, aromatic spices and a rich tomato base, it brings comforting vibes to your table. It’s easy to make, adaptable, and ideal for leftovers — perfect for meal‑prep and everyday dinners alike. Trust in the layers of flavour, enjoy the process and dig into a hearty bowl of goodness.

Why You’ll Love Moroccan Chickpea Stew Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What is baharat and can I use something else if I don’t have it?

Can I make this stew vegan?

What can I serve it with?

Can I use dried chickpeas instead of cooked/canned ones?

How spicy is this dish, and can I adjust the heat level?

Can I add other vegetables?

Does this keep well and how do leftovers taste?

Is it gluten‑free?

Can I cook it in a slow cooker or tagine?

How do I adjust for fewer or more servings?

Conclusion

Moroccan Chickpea Stew

Ingredients

Instructions

Notes

Nutrition