This easy Moroccan chickpea stew is one of our favorite go-to dinners! It’s packed with flavor, warm Moroccan spices, and a rich tomato-y base. A super satisfying meatless dinner that everyone will love!
Today we are going to talk about this delicious chickpea stew. It’s super hearty & satisfying, full of flavor, and is one of my go-to recipes for a quick & easy dinner! Drew and I have been making this dish for years and absolutely love it.
As if this recipe couldn’t be easier, it’s all made in 1 pot, takes just 30 quick minutes, and is made with the simplest of ingredients. You’ll love this meatless meal for any season or occasion!
Ingredients -Everything You’ll Need
This recipe requires simple ingredients with a few extra seasonings. Here’s everything you’ll need, including some ingredient substitutions if needed.
Onion: to add flavor to the base an onion is a must.
Garlic: to layer lots of flavor this recipe uses both fresh garlic and garlic powder!
Chickpeas: for the star of the show this recipe uses pre-cooked canned chickpeas! Full of fiber and plant-protein.
Diced tomatoes: I love using fire-roasted tomatoes because of the added depth of flavor they bring.
Tomato paste: to help thicken the stew!
Seasonings: to give the stew lots of flavor and warm spice use turmeric powder, paprika, cumin, and garam masala.
How to make this Moroccan Stew – step by step
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1
Sauté those onions! First, sauté the chopped onions in olive oil for about 3-4 minutes or until soft and the edges are slightly browned.
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2
Add the chickpeas! Stir into the cooked onions – chickpeas, minced garlic, and all the seasonings and spices. Cook together for 1 minute.
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3
Add tomatoes and simmer! Add 2 cans of diced tomatoes & tomato paste, 1/2 cup of water. Let simmer for 30 minutes on low to medium heat, stirring occasionally.
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4
Season and serve! The finished product – the sauce should be reduced, thicker, and bold with flavor. Season with additional salt & black pepper if needed then serve with cilantro and rice!
Tips for Success
Switch of the beans – if you want to use another bean or legume, you can try cannellini beans, butter beans, or green lentils!
Fresh cilantro is a must! – to add fresh vibrant flavor at the end, you can’t miss out on using fresh cilantro. It adds the perfect pop of flavor with the warm spices and instantly elevates the dish!
What to serve it with – the best way to serve this chickpea stew is with some grains! We love brown, white, or wild rice, quinoa, or even farro. If you prefer not to serve it with a grain you can serve it alongside salad such as our artichoke salad or this greek cucumber and tomato salad.
Meal Prep This Recipe
We love using this recipe for weekly meal prep for either lunch or dinner! Serve this stew over rice or quinoa for extra protein and store in airtight glass containers for 3-5 days. Reheat as needed and serve with fresh cilantro!
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Meal Prep This Recipe
To make meal prep easy to reheat and keep fresh, we recommend using these glass airtight containers! They're not only great for prepping meals but are super useful for storing any and all leftovers.
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More Delicious Meatless Meals
- The Best Vegetarian Fajitas
- Healthy Vegetarian Tortilla Soup
- Nourishing Black Beans & Sweet Potato Bowl
- Loaded Veggie Tacos with Cilantro Lime Sauce
- Roasted Eggplant Pasta
Healthy Moroccan Chickpea Stew
Video
Ingredients
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 14-ounce cans diced tomatoes
- 1 14-ounce can chickpeas
- 1/2 cup filtered water
- 2 tbsp tomato paste
- 1 tsp each turmeric, paprika, and garam masala
- 1/4 teaspoon garlic powder
- 1 tbsp cumin
- 1/2 tsp salt (plus salt to taste)
- 1/2 tsp black pepper
- cilantro
Instructions
- Saute the onions: In a pot on medium heat, saute diced onion in olive oil for 3-4 minutes. Stir often, onions should be soft and edges should be slightly brown when done.
- Add the chickpeas and spices: Add to the cooked onions – garlic, chickpeas, salt & pepper, spices, garlic powder, and cook for about a minute until fragrant.
- Add tomatoes and simmer: stir in diced tomatoes, filtered water, and tomato paste. Cover and let cook on a gentle simmer for 25-30 minutes, stirring occasionally.
- Season then serve: Before serving, taste and adjust if needed with a pinch of salt until the flavor is just right. Serve over rice or quinoa with chopped fresh cilantro!
This was such a friendly recipe for my household today. 4 servings with yellow parboiled rice. The flavor(s) of EVERTHING danced across my tongue and woke up my taste buds. Oh my goodness!
Love it! Love It!
chickpeas 420
olive oil 120
onion 40
can tomatoes 90
tomato paste 30
total for four servings = 700
By your calculations four servings would be 1172 calories. Can you explain how we came up with such different values?
First attempt at being adventurous. Underestimated how the chickpeas increase vastly in volume.
Used vine tomatoes, peppers, garlic, Can of tomatoes, paprika, sea salt. Didn’t have the rest but it was tasty AND healthy…
Great basis for other leftover veg….
Thanks
Love to hear it!! Thank you, John! I’m glad it was a new dish you enjoyed 🙂