This Moroccan Chickpea Stew is hearty and filling: packed with healthy veggies and a cozy blend of spices!
Here’s an idea for a healthy dinner that’s filling and satisfying enough for everyone at the table to enjoy: Moroccan chickpea stew! In fact, it’s one of our favorite plant-based recipes. Why? It’s ultra-flavorful, with a cozy blend of spices accentuating the nutrient-dense veggies: sweet potatoes, chickpeas, tomatoes, and spinach. Serve with quinoa for a delicious plant-based dinner that’s also gluten-free. If you like, a spoonful of Greek yogurt: and above all, a squeeze of lemon to brighten the taste!
Ingredients for Moroccan chickpea stew
This Moroccan chickpea stew plays with the flavors of Moroccan cuisine, giving it a complex and fresh taste: it’s full of cumin, ginger, some cinnamon and topped with fresh coriander, a squeeze of lemon and a hint of Greek yogurt. Here are the main ingredients of the simple stew:
- onion and garlic
- sweet potatoes
- Canned tomatoes
- Chickpeas
- spinach
- olive oil
- vegetable soup
- Moroccan Spice Blend: A blend of salty and sweet spices: paprika, cumin, coriander and turmeric on the salty side, and ginger and cinnamon on the sweet side. Cinnamon, in particular, is traditionally used in Moroccan savory stews.
The best part? Finish with a squeeze of lemon and a handful of fresh herbs for garnish. The acidity gives the dish a shine that’s the perfect counterpoint to the darker, savory flavors of this chickpea casserole.
ways to serve it
This Moroccan Chickpea Stew tastes amazing on its own, but serve it with whole grains to make it even heartier! Here are some options:
- Andean millet: Quinoa is a filling counterpoint to this stew—and it’s gluten-free, too! It is not traditionally served in Moroccan cuisine, so use couscous to be more faithful to the cuisine.
- Couscous: Couscous is a small pasta and goes perfectly with a Moroccan stew! It is also prepared very quickly. Because it is made from wheat, it is not suitable for a gluten-free diet.
- Bulgur: Bulgur is traditional in Middle Eastern cuisine and pairs perfectly with this stew.
- Rice: Rice is another easy grain to serve with this stew! Use long grain white rice or brown rice.
How to make Moroccan Chickpea Stew
This Moroccan Chickpea Stew is super easy to make. The ingredient might seem long, but that’s largely due to the spices, most of which are likely already in your pantry. The process is super simple: sauté the veggies, add the spices and broth, then simmer until the potatoes are tender and your cooking smells delicious.
This chickpea stew recipe is a fan favorite that’s been a hit with readers for years; We even included a version in our cookbook! It’s vegetarian, vegan, and gluten-free, meeting many dietary requirements. Serve it whenever you need a cozy, plant-packed meal!
More plant-based dinner recipes
This stew is one of our favorite plant-based dinner recipes that readers keep coming back to! Here are some tastier ways to eat plant-filled dinners:
This Moroccan Chickpea Stew Recipe is…
Vegetarian, vegan, plant-based, dairy-free, gluten-free (with quinoa), and refined sugar-free. Please note that couscous is not suitable for a gluten-free diet.
The description
This Moroccan Chickpea Stew is hearty and filling: packed with healthy veggies and a delicious blend of spices!
- 2 cups dry quinoa 1 Easy Couscous Recipe*
- 1 big onion
- 3 Garlic cloves
- 2 large sweet potatoes (approx 1 ¾ Pound Sterling)
- 2 tablespoons olive oil
- 1 teaspoon every Paprika and ground cumin
- ½ teaspoon every ground coriander, ground turmeric and ground ginger
- ¼ teaspoon Cinammon
- ½ teaspoon every kosher salt and ground black pepper
- 2 pinches of cayenne pepper
- 1 15 ounces diced tomatoes
- 2 cups vegetable soup
- 15 ounces Chickpeas, drained (or 1 ½ cups cooked)
- 3 cups baby spinach (or chopped spinach)
- 2 tablespoons chopped fresh coriander for garnish
- 1 lemon, for garnish
- 1 cup Greek yogurt for garnish
- Prepare quinoa using the stovetop method or the instant pot method. When done, sprinkle with some kosher salt, if you like.
- Chop the onion and mince the garlic. Cut the sweet potatoes into bite-sized pieces.
- In a large saucepan, heat the olive oil. Sweat the onion for about 5 minutes. Add chopped garlic and sauté for about 1 minute.
- Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, and cayenne. Stir for about 30 seconds, then add the diced tomatoes and broth.
- Bring to the boil, then add the drained and rinsed sweet potatoes and chickpeas. Simmer for 25 to 30 minutes until the potatoes are tender. Stir in the spinach for the last 2 minutes.
- Serve over quinoa, garnished with chopped cilantro, freshly squeezed lemon juice and a dollop of Greek yogurt.
- Category: main course
- Method: Cook
- Kitchen: Moroccan
Keywords: Moroccan Stew, Chickpea Stew, Moroccan Chickpea Stew
