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
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 tumeric, 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!
Video
This was a very easy recipe. Little time and effort was needed, and this was the only chickpea dinner recipe I could find where I actually had all of the ingredients already, so there was no need for me to go to the grocery store.
For this reason, I wish it had been better, but it just wasn’t. There was no flavor. All the seasonings didn’t matter, because the water took it all out. It wasn’t super filling, which I would have been less concerned about if the dish was flavorful. It didn’t matter what I added, either. All flavor was soaked up. Very disappointing 🙁
Yummy! This was quick and very easy to fix and so very yummy! Just the perfect thing for a rainy, gray day. Living in New Mexico of course I had to add chili pepper. I served it over quinoa and added a bit more liquid. Next time I will cook the chickpeas separately so they’re a little softer. Definitely a keeper
So easy, simple and it was delicious!
Excellent. I used curry powder in place of garam masala bc of what I had in hand. This was so quick, easy and delicious. Served over basmati rice.
so happy to hear you enjoyed it! And that you could adjust it with the curry powder. Thanks so much, Laura!
My new favorite go to!! This recipe is simple and delicious. I add carrots and sauté them with the onion and then add zucchini when adding the tomatoes.
So happy to hear that, Tracy! And love the addition of carrots!
Nice Blog! The information you have provided is incredibly detailed and insightful.
Going to try this for sure – just curious, why both garlic and garlic powder?
I love this. I add a handful of baby spinach at the end to get some extra veggies in there. Even the kids tolerate it.
So happy to hear it’s a recipe the whole family will eat! And yes, it’s perfect for sneaking some more veggies into 🙂
Sorry – just to clarify is it one or two cans of diced tomatoes. The ingredients list and the text part in the beginning give different advice. Loons tasty. Will try it tonight!
Hi Sam, sorry for the confusion, it’s one 14 oz can! Hope you enjoy the recipe. 🙂
Husband isn’t a fan of chick peas but this recipe made him a fan. Looking forward to trying out more of your recipes thank you simple palate ❤️
So glad this recipe could change his mind. Thanks so much for sharing, Kiara! 🙂
Quick and easy, full of flavour, hearty and delicious!! I added chopped celery along with the onions and garlic, and stirred in fresh chopped spinach at the very end, and served it over quinoa. A complete meal in a bowl!!