Name: Moroccan Chickpea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 1 bell pepper, chopped; 2 (15 oz) cans chickpeas, drained and rinsed; 1 (28 oz) can crushed tomatoes; 2 cups vegetable broth; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 0.5 tsp ground cinnamon; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh lemon juice; 0.25 cup chopped fresh parsley or cilantro

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I love making Moroccan Chickpea Stew when I want something warm, fragrant, and deeply comforting. The blend of spices, tender chickpeas, and rich tomato broth creates a hearty dish that feels both nourishing and satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s packed with bold flavor while still being simple to prepare. The spices add warmth without overwhelming heat, and the chickpeas make it filling and wholesome. I also enjoy how beautifully it pairs with rice or crusty bread. Moroccan Chickpea Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
carrots
bell pepper
chickpeas
crushed tomatoes
vegetable broth
ground cumin
ground coriander
paprika
ground cinnamon
salt
black pepper
fresh parsley or cilantro
lemon juice

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion and cook until soft, then stir in the garlic, carrots, and bell pepper and cook until slightly tender.

I add the cumin, coriander, paprika, and cinnamon, stirring to toast the spices and release their aroma.

I pour in the crushed tomatoes and vegetable broth, then add the chickpeas. I bring everything to a gentle simmer and let it cook for about 20 to 25 minutes, until the flavors deepen and the stew thickens slightly.

I finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley or cilantro before serving.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add spinach or kale during the last few minutes for extra greens. When I want more sweetness, I stir in a handful of raisins or chopped dried apricots. I also enjoy adding a pinch of cayenne for gentle heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stove or in the microwave, adding a splash of broth if it thickens too much. It also freezes well for up to 3 months. Moroccan Chickpea Stew

FAQs

Is this stew spicy?

I find it warmly spiced but not very hot, and I adjust the heat as needed.

Can I make this vegan?

I keep it fully vegan as written by using vegetable broth.

What can I serve with this stew?

I love serving it with rice, couscous, or warm flatbread.

Can I use dried chickpeas?

I cook dried chickpeas separately before adding them to the stew.

Does this taste better the next day?

I find the flavors deepen overnight, making leftovers even better.

Conclusion

I keep Moroccan Chickpea Stew in my regular rotation because it’s flavorful, hearty, and comforting. Every time I make it, I appreciate how simple ingredients and warm spices can create such a satisfying, nourishing meal.

Moroccan Chickpea Stew

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A warm and fragrant Moroccan-inspired chickpea stew simmered in a rich tomato broth with aromatic spices, creating a hearty and nourishing plant-based meal.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Main Course
Method: Stovetop
Cuisine: Moroccan
Diet: Vegan

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, diced
1 bell pepper, chopped
2 (15 oz) cans chickpeas, drained and rinsed
1 (28 oz) can crushed tomatoes
2 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
0.5 tsp ground cinnamon
1 tsp salt
0.5 tsp black pepper
2 tbsp fresh lemon juice
0.25 cup chopped fresh parsley or cilantro

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Instructions

Heat olive oil in a large pot over medium heat.
Add the onion and cook until soft and translucent.
Stir in garlic, carrots, and bell pepper and cook until slightly tender.
Add cumin, coriander, paprika, and cinnamon and toast for 30 seconds until fragrant.
Pour in crushed tomatoes and vegetable broth.
Add chickpeas and bring to a gentle simmer.
Cook for 20–25 minutes, stirring occasionally, until stew thickens slightly.
Stir in lemon juice and adjust seasoning if needed.
Garnish with fresh parsley or cilantro before serving.