There’s something magical about the way Moroccan flavors come together—warm spices, hearty vegetables, and tender chickpeas simmered into a stew that feels like a hug in a bowl. My first taste of authentic Moroccan chickpea stew happened in a tiny Marrakech café, where the aroma of cumin and cinnamon pulled me right in. I’ve been obsessed ever since, tweaking the recipe until it became a weeknight staple at home. It’s vegetarian, packed with protein, and ready in about 30 minutes, but what really wins me over is how the spices melt into every bite. Trust me, once you try this stew, you’ll want to make it on repeat.
Why You’ll Love This Moroccan Chickpea Stew
This stew isn’t just delicious—it’s the kind of meal that makes your kitchen smell incredible while practically cooking itself. Here’s why I’m obsessed:
- Weeknight magic: Ready in 35 minutes flat, even when you’re exhausted
- Flavor bomb: Toasted spices and sweet carrots balance perfectly
- One-pot wonder: Fewer dishes? Yes please!
- Healthy comfort food: Packed with plant protein and fiber to keep you full
- Meal prep hero: Tastes even better the next day
My kids don’t even realize they’re eating something so good for them—they just beg for seconds!
Ingredients for Moroccan Chickpea Stew
Listen, I know what you’re thinking—”Do I really need ALL these spices?” Yes! Every single one adds its own magic to this stew. Here’s exactly what you’ll need (and why each matters):
- 2 tbsp olive oil – for sautéing all those gorgeous aromatics
- 1 onion, diced – the sweeter the better, I love Vidalias
- 3 garlic cloves, minced – fresh is best, don’t even think about that jarred stuff
- 1 tsp each: cumin, coriander, paprika – our flavor trifecta (toast them for max impact!)
- ½ tsp turmeric + ¼ tsp cinnamon – the secret weapons for that warm Moroccan vibe
- 1 carrot, chopped – about ½-inch chunks hold up best
- 1 bell pepper, diced – any color works, but red adds sweetness
- 1 can (15 oz) chickpeas, drained – rinse them well to remove that tinny taste
- 1 can (14 oz) diced tomatoes – juice and all for maximum sauciness
- 2 cups vegetable broth – homemade if you’ve got it, but boxed is fine
- 1 cup fresh spinach – packed! It wilts down to nothing
- Salt & pepper – to taste, but be generous
See? Nothing fancy—just simple ingredients that transform into something extraordinary. Now let’s get cooking!
How to Make Moroccan Chickpea Stew
This stew comes together so easily, but a few key steps make all the difference between “good” and “OMG I need this every day.” Follow these simple steps for that perfect balance of tender veggies and deep, spiced flavor.
Step 1: Sauté the Aromatics
First, grab your favorite heavy pot—I use my enameled Dutch oven—and heat the olive oil over medium. Toss in those diced onions and let them get all soft and translucent, about 3 minutes. Now add the garlic (smell that heavenly scent?) and stir just until fragrant, 30 seconds max. Don’t let the garlic brown or it’ll turn bitter!
Step 2: Toast the Spices
Here’s where the magic happens! Add all your spices right into the onion mixture—cumin, coriander, paprika, turmeric, and that pinch of cinnamon. Stir constantly for about 1 minute until they smell incredible. This “blooms” the spices, releasing their oils and deepening the flavor. Your kitchen should smell like a Moroccan spice market right about now!
Step 3: Simmer the Stew
Time to build that stew! Add the carrots and bell pepper, stirring to coat them in all that spiced goodness. Pour in the chickpeas (listen for that satisfying sizzle), diced tomatoes with their juice, and vegetable broth. Give it all a good stir, then let it bubble away uncovered for 20 minutes—that’s just enough time for the carrots to soften and flavors to marry. Right at the end, stir in the spinach until it wilts into emerald ribbons. Taste and adjust salt and pepper as needed. Boom—dinner’s ready!
Tips for the Best Moroccan Chickpea Stew
Want to take your stew from good to unforgettable? Here are my tried-and-true tricks:
- Spice it your way – Love heat? Add a pinch of cayenne. Prefer mild? Go easy on the black pepper
- Fresh spinach only – Frozen turns mushy; fresh leaves add bright color and texture
- Deglaze like a pro – If anything sticks while sautéing, splash in a bit of broth and scrape up those flavorful bits
- Patience pays – Letting it simmer the full 20 minutes means perfectly tender carrots and rich flavor
Trust me, these little details make all the difference!
Ingredient Substitutions
Don’t stress if you’re missing something—this stew is super flexible! Swap spinach for chopped kale (just add it earlier to soften). Sweet potatoes make a cozy alternative to carrots. Out of veggie broth? Water works in a pinch, or use coconut milk for extra creaminess. And if you’re feeling fancy, toss in some golden raisins for a sweet surprise. See? No grocery run required!
Serving Suggestions for Moroccan Chickpea Stew
This stew absolutely sings when paired with the right sides! I love serving it over fluffy couscous—the tiny grains soak up all that spiced broth beautifully. For busy nights, warm pita or flatbread makes the perfect scoop. My cousin swears by quinoa for extra protein, and you know what? It’s delicious. Right before serving, I always add a bright finishing touch—a handful of fresh cilantro or a squeeze of lemon to wake up all those warm spices. Sometimes I’ll even dollop on some yogurt if I’m feeling fancy. Trust me, you’ll want to sop up every last drop!
Storing and Reheating
Here’s the beautiful thing about this stew—it gets even tastier as leftovers! Let it cool completely before transferring to airtight containers (I use glass ones). It’ll keep happily in the fridge for 3-4 days. When reheating, splash in a little broth or water to loosen it up—the spices tend to soak up liquid overnight. Warm it gently on the stove over medium-low, stirring occasionally. In a pinch? The microwave works too—just cover with a damp paper towel to prevent splatters. Trust me, your future self will thank you for making extra!
Moroccan Chickpea Stew Nutrition
Let’s talk numbers—but remember, these are just estimates since your ingredients might vary slightly. Per hearty bowl (about 1¼ cups), you’re looking at roughly:
- 220 calories – perfect for a satisfying meal
- 7g fat (mostly the good kind from olive oil)
- 8g protein – thanks to those mighty chickpeas!
- 32g carbs with 9g fiber to keep you full
Bonus? It’s naturally cholesterol-free and packed with vitamins from all those colorful veggies. Comfort food that loves you back!
FAQs About Moroccan Chickpea Stew
Can I freeze this stew? Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. The flavors actually deepen after freezing—it’s like a gift to your future self!
Is this stew gluten-free? Yes, as long as your vegetable broth is gluten-free (always check the label). Serve it with quinoa or rice instead of couscous if you’re avoiding gluten entirely.
Can I add meat? Totally! I’ve added diced chicken thighs or lamb before—just brown the meat first, then follow the recipe as usual. It adds a hearty twist while keeping all those amazing flavors.
Can I make it spicier? Of course! Add a pinch of cayenne or a diced jalapeño when you’re toasting the spices. Adjust to your heat tolerance—you’re the boss of your stew!
Nothing makes me happier than seeing your versions of this stew! Did you add a special twist? Snap a photo and tag me—I want to hear all about your Moroccan chickpea adventures. Your ratings and comments make my day (and help other stew lovers too)!
Print35-Minute Moroccan Chickpea Stew Your Family Will Devour
A hearty Moroccan chickpea stew packed with warm spices and vegetables.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 carrot, chopped
- 1 bell pepper, diced
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in cumin, coriander, paprika, turmeric, and cinnamon.
- Add carrot and bell pepper, cook for 5 minutes.
- Pour in chickpeas, diced tomatoes, and vegetable broth.
- Simmer for 20 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper.
Notes
- Serve with couscous or bread.
- Replace spinach with kale if preferred.
- Adjust spices to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
