Print

Moroccan Chickpea Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, comforting Moroccan-inspired chickpea stew made with warming spices, tomatoes, and vegetables. This vegan dish is perfect for a nourishing weeknight dinner or meal prep.

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)

Instructions

  1. Heat olive oil in a large pan over medium heat. Add onion and sauté until soft and translucent.
  2. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
  3. Stir in cumin, cinnamon, coriander, paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
  4. Add tomato paste and cook for another minute, stirring constantly.
  5. Pour in chopped tomatoes and bring to a simmer.
  6. Add chickpeas, carrots, red pepper, and vegetable stock. Stir to combine.
  7. Bring the stew to a boil, then reduce heat and simmer gently for about 30 minutes, or until vegetables are tender and the stew has thickened.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh coriander and serve hot with couscous or rice.

Notes

  • You can adjust the spice levels by reducing or omitting the cayenne pepper.
  • This stew keeps well in the fridge for up to 4 days and freezes well.
  • Try adding some chopped dried apricots or raisins for a sweet contrast.

Nutrition

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