Go Back
- 2 cans (15 oz each) chickpeas, thoroughly drained and rinsed - 1 large onion, finely diced - 3 cloves garlic, minced - 2 medium-sized carrots, diced into small cubes - 1 bell pepper, preferably red or yellow, diced - 1 can (14 oz) of diced tomatoes with their juices - 2 cups of vegetable broth - 2 tablespoons of extra virgin olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon ground cinnamon - 1 teaspoon turmeric - Fresh salt and black pepper to taste - 1 cup fresh spinach leaves, roughly chopped - ¼ cup fresh cilantro, finely chopped (for garnish) - ¼ cup raisins This stew has a rich and warm flavor. The spices like cumin and coriander create a savory base. Smoked paprika adds a slight depth, while cinnamon brings warmth. The tomatoes provide acidity, balancing the dish. Fresh spinach and cilantro add brightness. Finally, raisins offer a sweet contrast to the savory notes. If you don't have chickpeas, you can use lentils. They cook faster and are still healthy. For the broth, vegetable or chicken broth works well. If you like more heat, add a pinch of cayenne pepper. You can replace spinach with kale or Swiss chard. If you want a different texture, try adding sweet potatoes. 1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until it shimmers. 2. Add 1 large, finely diced onion. Sauté it for about 5 minutes. You want it to be soft and fragrant. 3. Stir in 3 minced garlic cloves, 2 diced carrots, and 1 diced bell pepper. Cook for another 5 minutes. 4. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, ½ teaspoon of ground cinnamon, and 1 teaspoon of turmeric. Stir well for 1-2 minutes. 5. Pour in 1 can of diced tomatoes with juices, 2 cups of vegetable broth, and 2 cans of rinsed chickpeas. Season with fresh salt and black pepper. 6. Increase heat until it boils gently. Then reduce to low. Cover and let cook for 25-30 minutes. 7. After simmering, stir in 1 cup of roughly chopped spinach and ¼ cup of raisins. Cook for 2-3 minutes until spinach wilts. 8. Taste and adjust seasoning if needed. Serve hot and garnish with ¼ cup of finely chopped cilantro. - Prep Time: 10 minutes - Cooking Time: 30 minutes - Total Time: 40 minutes - Servings: This recipe serves 4 people. - Use fresh spices for the best flavor. - Make sure to rinse the chickpeas well to remove any canning liquid. - Adjust salt and pepper to your taste before serving. - Serve with warm, crusty bread or fluffy couscous to soak up the stew. - Don't skip the cilantro garnish; it adds a fresh finish. To make your Moroccan chickpea stew shine, always start with fresh veggies. Use ripe tomatoes and crisp bell peppers. Sauté your onions until soft, as this builds a great base. Don't rush the spice step; let them bloom for flavor. This helps release their oils and aroma. Lastly, taste your stew before serving. Adjust the seasoning for the best results. For this stew, a large pot or Dutch oven works best. It holds heat evenly and allows for slow cooking. A sharp knife helps with chopping vegetables quickly. Use a cutting board to keep your counters clean. A wooden spoon is great for stirring and mixing. Having measuring spoons ensures your spices are just right. If you prefer a milder stew, use less smoked paprika and cumin. You can add a pinch of sugar to balance flavors if it's too spicy. If you like heat, add a dash of cayenne or chili flakes. Always add spices slowly, tasting as you go. This way, you can find the perfect heat level for your palate. {{image_4}} You can add protein to your Moroccan chickpea stew for more flavor and nutrition. Here are some great choices: - Chicken: Diced chicken breast works well. Add it after the onions and cook until browned. - Lamb: Ground lamb adds a rich taste. Brown it before adding the veggies. - Fish: Firm fish like cod or salmon can be added in the last 10 minutes. - Tofu: For a plant-based option, use extra-firm tofu. Cube it and sauté with the veggies. These proteins blend well with the spices and create a hearty meal. This stew is easy to make vegetarian or vegan. Here are some ideas: - Vegetarian: Stick to the original recipe. Just make sure to use vegetable broth. - Vegan: The recipe is already vegan. All ingredients are plant-based. - Add more veggies: Consider adding zucchini, sweet potatoes, or peas for extra color and nutrients. These adaptations keep the stew both healthy and delicious. Chickpea stew varies by region, adding unique flavors. Here are some interesting twists: - Spanish: Add chorizo and saffron for a smoky, rich taste. - Italian: Include diced tomatoes, basil, and a splash of balsamic vinegar. - Indian: Spice it up with garam masala, ginger, and coconut milk for a creamy texture. - Middle Eastern: Use tahini, lemon juice, and serve with pita bread for a zesty kick. Each regional twist brings new life to your chickpea stew. To keep your Moroccan chickpea stew fresh, store it in an airtight container. Let the stew cool down first. Once it’s cool, seal it well. Place it in the fridge. It will last for about 3 to 5 days. If you want to enjoy it later, consider freezing it. When you're ready to eat, you can reheat the stew easily. Pour it into a pot. Heat it over low to medium heat. Stir it often to avoid sticking. If it seems thick, add a splash of water or broth. You can also microwave it. Use a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. If you have extra stew, freezing is a great option. Divide the stew into portions. Use freezer-safe bags or containers. Remove as much air as you can. Label each bag with the date. The stew can stay in the freezer for up to 3 months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as described above. Enjoy the flavors all over again! To make Moroccan Chickpea Stew, heat olive oil in a pot. Add diced onion and cook until soft. Next, stir in garlic, carrots, and bell pepper. Cook for five more minutes. Then, add spices like cumin, coriander, and paprika. Mix well and cook for another two minutes. Pour in diced tomatoes and vegetable broth. Add rinsed chickpeas and season with salt and pepper. Bring to a boil, then simmer for 25-30 minutes. Finally, stir in spinach and raisins. Cook until spinach wilts. Serve hot with fresh cilantro on top. Yes, you can use dried chickpeas. Just soak them overnight. The next day, cook them until tender. This will take about 1-2 hours. After they soften, drain and rinse them. Then, follow the same steps as the canned chickpeas in the recipe. Using dried chickpeas adds a fresh taste and a great texture. You can serve this stew with warm, crusty bread. It soaks up the flavors well. Fluffy couscous is another great choice. You can also add a side salad for crunch. A dollop of yogurt on top can make it creamier and balance the spices. Enjoy your meal! Moroccan Chickpea Stew is a dish full of flavor and good for you. We covered ingredients, cooking steps, and tips for success. I shared ways to change the recipe and store leftovers well. You can make this stew your own by trying different proteins or spices. Remember, cooking should be fun! Enjoy experimenting with these ideas. This dish is simple and delicious, perfect for all.

Moroccan Chickpea Stew

Experience the warmth of Moroccan Chickpea Stew with this easy and flavorful recipe! Packed with nutritious chickpeas, fresh vegetables, and aromatic spices, this hearty dish is perfect for cozy dinners. Ready in just 40 minutes, it not only satisfies your taste buds but also warms your soul. Click to discover the full recipe and learn how to create this delightful stew that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, thoroughly drained and rinsed

1 large onion, finely diced

3 cloves garlic, minced

2 medium-sized carrots, diced into small cubes

1 bell pepper, preferably red or yellow, diced

1 can (14 oz) of diced tomatoes with their juices

2 cups of vegetable broth

2 tablespoons of extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 teaspoon turmeric

Fresh salt and black pepper to taste

1 cup fresh spinach leaves, roughly chopped

¼ cup fresh cilantro, finely chopped (for garnish)

¼ cup raisins (adds a delightful sweetness)

Instructions
 

Begin by heating the extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering.

    Add the diced onion to the pot, sautéing for approximately 5 minutes until it becomes translucent and fragrant.

      Next, stir in the minced garlic, diced carrots, and diced bell pepper. Continue to cook for an additional 5 minutes, allowing the vegetables to soften slightly.

        Sprinkle in the ground cumin, ground coriander, smoked paprika, ground cinnamon, and turmeric. Stir the mixture well, cooking for 1-2 minutes until the spices are fragrant and well combined.

          Carefully pour in the canned diced tomatoes (with their juices), followed by the vegetable broth and the rinsed chickpeas. Season the mixture generously with salt and black pepper according to your taste.

            Increase the heat to bring the stew to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it cook for 25-30 minutes, allowing the flavors to meld beautifully.

              After simmering, stir in the freshly chopped spinach and raisins, allowing the spinach to wilt down for about 2-3 minutes.

                Taste the stew and adjust the seasoning as required before serving.

                  Serve the steaming stew hot, beautifully garnished with fresh chopped cilantro for a vibrant touch.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4

                      - Presentation Tips: Serve the stew in deep bowls, drizzling a touch of olive oil on top for extra richness. Accompany it with warm, crusty bread or fluffy couscous on the side to soak up the delicious flavors.