After a long day, I needed a dinner that felt a bit special but didn’t require hours in the kitchen. This Moroccan chickpea stew hit the spot and I’ve been making it on repeat since.
The Story Behind This Recipe
I first tried something like this at a small Moroccan market when I was traveling, where the spices filled the air around every stall. It was such a simple dish yet so full of flavor. I wanted to recreate that warmth and earthiness without hunting down too many hard-to-find ingredients.
This stew works great for busy nights because it’s mostly one pot. You can have dinner simmering while you catch up on emails or unwind. Plus, chickpeas fill you up and hold their own even without meat, making the dish both satisfying and comforting.
What I love is how the spices—the cumin, coriander, and cinnamon—blend quietly behind the tomatoes and chickpeas. It’s not overpowering, just a gentle hug in a bowl. The fresh parsley at the end brightens things up and keeps it fresh tasting.
If you have some crusty bread or couscous on hand, that’s your best friend here. I usually double the recipe so I have leftovers for lunch, and it reheats beautifully with just a splash of water or broth added to loosen it up.
Little touches like squeezing in some lemon juice just before serving can make a big difference, bringing the flavors together and cutting through the richness. It’s those small details that make cooking at home feel rewarding.
Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium 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 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon
Instructions
- Step 1. Heat the olive oil in a large pot over medium heat.
- Step 2. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3. Stir in the garlic, cumin, coriander, cinnamon, and smoked paprika and cook for 1 minute until fragrant.
- Step 4. Add the diced tomatoes, chickpeas, and vegetable broth. Stir to combine.
- Step 5. Bring the mixture to a simmer, reduce the heat to low, and cook uncovered for about 20 minutes.
- Step 6. Season with salt and pepper to taste.
- Step 7. Remove from heat, stir in the lemon juice and fresh parsley.
- Step 8. Serve hot with crusty bread or over couscous.
Tips for Success
- Use canned chickpeas for convenience, but if you prefer, soak and cook dried chickpeas ahead of time.
- Toast the spices lightly in the dry pan before adding oil to intensify their flavor.
- Adjust the cinnamon amount based on your preference—start with a small amount, it adds warmth but can be strong.
- Add a pinch of chili flakes if you want a little heat.
Variations & Substitutions
- Add diced carrots and bell peppers with the onions for extra veggies.
- Stir in some cooked couscous or quinoa directly into the stew to make it heartier.
- For a creamier texture, swirl in a spoonful of Greek yogurt before serving.
- Swap parsley for fresh cilantro or mint for a different fresh note.
