Spiced Moroccan Chickpea Stew

This chickpea stew is a simple and comforting Moroccan-inspired dish. It’s full of warming spices and comes together in one pot, making cleanup easy too.

The Story Behind This Recipe

I started making this stew after picking up a bag of dried chickpeas on a whim at a local market. I wanted something flavorful but easy to prepare on a weeknight. Moroccan spices have such a lovely warmth to them without being overpowering, so I decided to build a stew around chickpeas and tomatoes.

It’s exactly the kind of dish that tastes better the next day, once the flavors have had time to meld. I usually make a big batch and keep it in the fridge for lunches or quick dinners. Whenever I warm it up, the smell of cumin, coriander, and cinnamon fills the kitchen and makes the whole apartment feel cozy.

When I’m cooking this, I pay attention to letting the onions really soften and caramelize a bit in the beginning. That step brings a subtle sweetness that balances the spices well. Also, I mash a few chickpeas at the end to give the stew some body, which stops it from feeling too watery.

People tend to like how hearty this stew feels even though it’s vegetarian and pretty straightforward. It pairs nicely with some crusty bread or fluffy couscous, and sometimes I add a dollop of yogurt on top for creaminess. It’s become one of those dishes I go back to whenever I’m craving something comforting without a lot of fuss.

Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 2 cups cooked or canned chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper, to taste
• Handful fresh cilantro or parsley, chopped
• Juice of half a lemon

Instructions

1. Step 1. Heat olive oil in a large pot over medium heat.
2. Step 2. Add chopped onion and cook until soft and lightly golden, about 8-10 minutes.
3. Step 3. Stir in garlic and spices, cook for another minute until fragrant.
4. Step 4. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
5. Step 5. Bring stew to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
6. Step 6. Season with salt and pepper to taste.
7. Step 7. Use the back of a spoon to mash a few chickpeas in the pot to thicken the stew slightly.
8. Step 8. Remove from heat, stir in fresh herbs and lemon juice.
9. Step 9. Serve hot, with bread or couscous.

Tips for Success

• If using dried chickpeas, soak them overnight and cook until tender before starting the recipe.
• Don’t skip softening the onions well for better flavor.
• Adjust chili flakes to control the heat level.
• Letting the stew rest for a few hours or overnight improves the flavor.
• Add extra broth if you prefer a soupier texture.

Variations & Substitutions

• Add chopped carrots and bell peppers along with the onion for more veggies.
• Stir in a handful of spinach or kale at the end for some greens.
• Swap chickpeas for white beans or lentils if you want a change.
• Top with a dollop of Greek yogurt or a drizzle of tahini before serving.
• Use fresh tomatoes when in season instead of canned for a brighter taste.