Go Back Email Link
–+ servings
Overhead focus. Moroccan Chickpea Stew served over quinoa.
Print Recipe Add to Collection
No ratings yet

Moroccan Chickpea Stew

Fragrant, heady spices greet your hungry tummy with this satisfying, aromatic stew.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Calories: 209kcal

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1½ cups chopped red onion
  • 4 large garlic cloves (pressed or minced)
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. ground cumin
  • 2 tsp. ground turmeric
  • ½ tsp. ground cinnamon
  • ½ tsp. paprika
  • 14 oz. can diced tomatoes (no sugar added - or 3 large, fresh tomatoes, chopped)
  • 14 oz. can chickpeas (no sugar added - drained and rinsed)
  • 1 cup vegetable broth (no sugar added)
  • salt and pepper (to taste after cooking)
  • fresh parsley or cilantro (for garnish)
  • 1 cup plain yogurt (dairy or plant-based - Optional for creamy soup)

Instructions

  • Heat the olive oil in a large pot over medium heat.
    Oil heating in a dutch oven.
  • Add the diced onion and ginger, and sauté for 5-7 minutes until soft and translucent.
    Onions and ginger sautéing in oil in a dutch oven.
  • Add the garlic and cook for another 1 minute.
    Minced garlic added to onions and ginger in a Dutch oven.
  • Stir in the cumin, turmeric, cinnamon, and paprika (if using). Let the spices bloom for about 30-45 seconds. the pot will be a little dry. That's okay.
    Dry spices added to sautéed onions, ginger, and garlic in a Dutch oven.
  • Add the diced tomatoes and stir to combine with the spices. Let the mixture cook for about 5 minutes, allowing the tomatoes to break down slightly. Add the chickpeas and vegetable broth. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld together.
    Broth and tomatoes added to a Dutch oven along with chickpeas.
  • Taste the stew and season with salt, black pepper, and red pepper flakes (if you want some heat).
    Finished Moroccan Chickpea Stew in a Dutch oven with a wooden spoon resting in it.
  • If you want this to be a creamy dish, you can stir in yogurt at the very end, just before serving.
    Stirring yogurt into Moroccan Chickpea Stew for a creamy version of the recipe.
  • Ladle the stew into bowls over rice or quinoa and garnish with fresh parsley or cilantro.
    Front view of a black pan filled with a bed of quinoa topped with Moroccan Chickpea Stew and garnished with fresh herbs.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include the optional yogurt.

Nutrition

Serving: 0.25servings | Calories: 209kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 659mg | Potassium: 495mg | Fiber: 7g | Sugar: 6g | Vitamin A: 401IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4mg