Moroccan-Style Chickpea Stew – Warm, Spiced, and Comforting

This Moroccan-style chickpea stew is the kind of meal that makes the whole kitchen smell like home. It’s hearty, warmly spiced, and packed with everyday ingredients that come together in under an hour. You get a rich, tomato-based broth, tender chickpeas, and soft vegetables—all infused with earthy cumin and a hint of cinnamon.

It’s comforting without being heavy, and satisfying whether you serve it with rice, couscous, or crusty bread. If you’re looking for a plant-forward dinner that still feels complete, this is it.

Moroccan-Style Chickpea Stew - Warm, Spiced, and Comforting

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• Olive oil (2–3 tablespoons)
• Yellow onion (1 large, diced)
• Garlic (4 cloves, minced)
• Fresh ginger (1-inch piece, grated) – optional but recommended
• Carrots (2 medium, diced)
• Sweet potato (1 medium, peeled and cubed)
• Red bell pepper (1, diced)
• Chickpeas (2 cans, drained and rinsed; or 3 cups cooked)
• Crushed tomatoes (1 can, 14–15 ounces)
• Vegetable broth (3–4 cups)
• Raisins or chopped dried apricots (2–3 tablespoons) – optional for a touch of sweetness
• Ground cumin (2 teaspoons)
• Ground coriander (1 teaspoon)
• Smoked or sweet paprika (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Turmeric (1/2 teaspoon) – optional
• Red pepper flakes or cayenne (pinch, to taste)
• Bay leaf (1)
• Lemon (1, for zest and juice)
• Fresh cilantro or parsley (small bunch, chopped)
• Salt and black pepper
• Plain yogurt or dairy-free yogurt (for serving, optional)
• Couscous, rice, or crusty bread (for serving)

Instructions

 

• Prep your produce: Dice the onion, carrots, and bell pepper. Peel and cube the sweet potato. Mince the garlic and grate the ginger. Rinse and drain the chickpeas.
• Sweat the aromatics: Warm olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 4–5 minutes until softened and translucent.
• Add garlic and ginger: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them brown.
• Bloom the spices: Add cumin, coriander, paprika, cinnamon, turmeric (if using), and a pinch of red pepper flakes. Stir for 30 seconds to coat the onions and release aromas.
• Build the base: Add carrots, bell pepper, and sweet potato. Toss to coat in the spices. Cook 2–3 minutes to start softening the vegetables.
• Tomatoes and broth: Pour in the crushed tomatoes and 3 cups of vegetable broth. Add the bay leaf. Bring to a gentle boil.
• Add chickpeas and fruit: Stir in chickpeas and raisins or apricots, if using. Reduce heat to a simmer and cook 20–25 minutes, stirring occasionally, until the sweet potato is tender.
• Adjust consistency: If the stew is too thick, add more broth. If too thin, simmer uncovered for a few minutes. Aim for a spoonable, hearty texture.
• Brighten and finish: Remove the bay leaf. Add lemon zest and juice to taste (start with half the lemon, then adjust). Season with salt and black pepper. Stir in chopped cilantro or parsley, reserving some for garnish.
• Serve: Spoon into bowls and top with a swirl of yogurt and extra herbs. Serve with couscous, rice, or warm bread.

Why This Recipe Works

This stew balances savory, sweet, and tangy flavors, which is a hallmark of Moroccan-inspired cooking. Ground cumin, coriander, paprika, and cinnamon build a warm base without overwhelming heat. Tomatoes and lemon brighten everything, cutting through the richness and keeping the stew lively.

Chickpeas hold their texture well, so the stew stays hearty even after simmering. Carrots and sweet potato add natural sweetness, while fresh herbs at the end keep the flavors fresh. A quick bloom of spices in oil helps release their essential oils, giving you deeper flavor with very little extra effort.

Shopping List

• Olive oil (2–3 tablespoons)
• Yellow onion (1 large, diced)
• Garlic (4 cloves, minced)
• Fresh ginger (1-inch piece, grated) – optional but recommended
• Carrots (2 medium, diced)
• Sweet potato (1 medium, peeled and cubed)
• Red bell pepper (1, diced)
• Chickpeas (2 cans, drained and rinsed; or 3 cups cooked)
• Crushed tomatoes (1 can, 14–15 ounces)
• Vegetable broth (3–4 cups)
• Raisins or chopped dried apricots (2–3 tablespoons) – optional for a touch of sweetness
• Ground cumin (2 teaspoons)
• Ground coriander (1 teaspoon)
• Smoked or sweet paprika (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Turmeric (1/2 teaspoon) – optional
• Red pepper flakes or cayenne (pinch, to taste)
• Bay leaf (1)
• Lemon (1, for zest and juice)
• Fresh cilantro or parsley (small bunch, chopped)
• Salt and black pepper
• Plain yogurt or dairy-free yogurt (for serving, optional)
• Couscous, rice, or crusty bread (for serving)

Step-by-Step Instructions

1. Prep your produce: Dice the onion, carrots, and bell pepper.

   Peel and cube the sweet potato. Mince the garlic and grate the ginger. Rinse and drain the chickpeas.

2. Sweat the aromatics: Warm olive oil in a large pot over medium heat.

   Add the onion with a pinch of salt and cook 4–5 minutes until softened and translucent.

3. Add garlic and ginger: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them brown.
4. Bloom the spices: Add cumin, coriander, paprika, cinnamon, turmeric (if using), and a pinch of red pepper flakes.

   Stir for 30 seconds to coat the onions and release aromas.

5. Build the base: Add carrots, bell pepper, and sweet potato. Toss to coat in the spices. Cook 2–3 minutes to start softening the vegetables.
6. Tomatoes and broth: Pour in the crushed tomatoes and 3 cups of vegetable broth.

   Add the bay leaf. Bring to a gentle boil.

7. Add chickpeas and fruit: Stir in chickpeas and raisins or apricots, if using. Reduce heat to a simmer and cook 20–25 minutes, stirring occasionally, until the sweet potato is tender.
8. Adjust consistency: If the stew is too thick, add more broth.

   If too thin, simmer uncovered for a few minutes. Aim for a spoonable, hearty texture.

9. Brighten and finish: Remove the bay leaf. Add lemon zest and juice to taste (start with half the lemon, then adjust).

   Season with salt and black pepper. Stir in chopped cilantro or parsley, reserving some for garnish.

10. Serve: Spoon into bowls and top with a swirl of yogurt and extra herbs. Serve with couscous, rice, or warm bread.

Keeping It Fresh

Let the stew cool, then store in airtight containers. Refrigerate for up to 4 days.

The flavors actually deepen by day two.

For longer storage, freeze for up to 3 months. Leave a little headspace in containers for expansion. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth.

If reheating in the microwave, stir halfway to ensure even warming.

Add fresh herbs and a squeeze of lemon to revive the brightness.

Benefits of This Recipe

• High in fiber and plant protein: Chickpeas make the stew filling and balanced without meat.
• Budget-friendly: Mostly pantry staples and common produce.
• Weeknight-friendly: About 45 minutes start to finish, with simple prep.
• Flexible and forgiving: Easy to swap vegetables or adjust spice levels.
• Great for meal prep: Holds well and tastes even better the next day.

Common Mistakes to Avoid

• Skipping the spice bloom: Adding spices directly to liquid mutes their flavor. Briefly toast them in oil first.
• Overcooking the garlic: Burnt garlic turns bitter. Add it after the onion softens and cook only until fragrant.
• Forgetting acid and salt at the end: Lemon and proper seasoning make the flavors pop.
• Using too high heat: A gentle simmer prevents mushy vegetables and keeps textures distinct.
• Neglecting texture: If it’s too watery, simmer uncovered; if too thick, add broth.

  Adjust before serving.

Recipe Variations

• Harissa kick: Stir in 1–2 teaspoons of harissa paste for heat and depth.
• Greens boost: Add a few handfuls of spinach or chopped kale in the last 5 minutes.
• Creamy twist: Swirl in coconut milk for a richer, silkier stew.
• Roasted veggie version: Roast the sweet potato and peppers first for a subtle smoky sweetness.
• Protein add-ons: For non-vegetarian options, add shredded rotisserie chicken or seared merguez at the end.
• Grain swap: Serve over pearl couscous, quinoa, or bulgur for different textures.
• Herb switch: Use mint and parsley together for a fresher, brighter finish.

FAQ

Can I use dried chickpeas instead of canned?

Yes. Soak 1.5 cups dried chickpeas overnight, then simmer until tender (about 45–60 minutes) before adding to the stew. You’ll get excellent texture and a slightly nuttier flavor.

Is this stew spicy?

It’s gently spiced rather than hot.

For more heat, add extra red pepper flakes, a spoon of harissa, or a pinch of cayenne.

What can I use instead of sweet potato?

Butternut squash, Yukon gold potatoes, or carrots work well. Choose a vegetable that holds shape but softens nicely.

How do I make it oil-free?

Sauté the onions in a splash of broth instead of oil, adding more as needed to prevent sticking. The flavor will still be great.

What if my stew tastes flat?

Add a pinch of salt, a squeeze of lemon, and a bit more cumin.

Bright acid and proper seasoning usually solve it.

Can I make this in a slow cooker?

Yes. Sauté onions, garlic, and spices on the stove first for best flavor, then transfer to the slow cooker with the remaining ingredients. Cook on Low for 6–7 hours or High for 3–4 hours.

Add herbs and lemon at the end.

What should I serve with it?

Couscous is classic and quick. Rice, quinoa, or warm flatbread also pair perfectly. A dollop of yogurt or a drizzle of olive oil on top adds richness.

Can I double the recipe?

Absolutely.

Use a large pot and extend the simmer a few minutes if needed. Taste and adjust salt and lemon before serving.

In Conclusion

This Moroccan-style chickpea stew is warm, nourishing, and easy to make with everyday ingredients. The spices are friendly, the texture is hearty, and the finish is bright and fresh.

Make it on a weeknight, pack it for lunch, or serve it to friends with a bowl of couscous and a handful of herbs. It’s the kind of simple, satisfying meal you’ll want to make again and again.