This Moroccan Chickpea Stew is a fragrant, one-pot comfort dish filled with warm spices, sweet dried fruit, and hearty vegetables. It’s naturally vegan, meal-prep friendly, and tastes even better the next day. You’ll love how the aromatic spices fill your kitchen as it simmers.
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Why You’ll Love This Moroccan Chickpea Stew
- Incredibly aromatic: Warm spices create a cozy, exotic flavor.
- One-pot wonder: Easy cleanup and simple cooking process.
- Wonderfully versatile: Customize with your favorite veggies or beans.
- Meal-prep friendly: Flavors deepen overnight for great leftovers.
Ingredients & Tools
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large sweet potato, peeled and cubed
- 2 large carrots, sliced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 1 lemon, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a good knife.
Notes: The quality of your spices really makes a difference here—if they’ve been sitting in your cupboard for years, it might be time for an update. Freshly grated ginger and a good squeeze of lemon juice at the end are non-negotiable for that bright, zesty finish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 10 g |
| Fat: | 8 g |
| Carbs: | 55 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the onion. Taking the time to properly sauté the onion until it’s soft and translucent builds a crucial flavor foundation for the entire stew.
- Bloom your spices. Adding the spices to the pot and stirring them for a minute until fragrant wakes them up and deepens their flavor significantly.
- Chop your vegetables uniformly. Cutting the sweet potato and carrots into similar-sized pieces ensures they cook at the same rate and you don’t end up with some crunchy and some mushy bits.
- Rinse your chickpeas. Giving the canned chickpeas a good rinse removes the starchy liquid they’re packed in, which helps create a cleaner-tasting, better-textured stew.
- The lemon juice is a finisher. Stir it in right at the end, off the heat, to preserve its bright, acidic kick that lifts all the other flavors.
How to Make Moroccan Chickpea Stew
Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 6-8 minutes until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and grated ginger, and cook for another minute until fragrant—be careful not to let the garlic burn.
Step 2: Add the cubed sweet potato, sliced carrots, and chopped red bell pepper to the pot. Stir everything together so the vegetables get coated in the onion and garlic mixture. Cook for about 5 minutes, just to let the vegetables start to soften slightly at the edges.
Step 3: Now for the magic! Sprinkle in the ground cumin, coriander, cinnamon, and cayenne (if using). Stir constantly for about 1 minute. You should see the spices coating the vegetables and you’ll get a wonderful, warm, toasty aroma. This step, called blooming the spices, is key for unlocking their full flavor potential.
Step 4: Pour in the can of diced tomatoes with their juices, along with the rinsed chickpeas and vegetable broth. Give everything a good stir, scraping the bottom of the pot to lift any tasty browned bits. The liquid should just about cover the vegetables and chickpeas.
Step 5: Stir in the chopped dried apricots and raisins. They’ll plump up as the stew simmers, adding little pockets of sweet, fruity flavor that contrast beautifully with the savory spices. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.
Step 6: Let the stew simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork. You’ll notice the broth has thickened slightly and taken on a rich, golden-orange hue. Be careful not to overcook it, or the vegetables might become too soft.
Step 7: Once the vegetables are tender, turn off the heat. Stir in the fresh lemon juice and chopped cilantro. The lemon juice brightens everything up and balances the sweetness from the dried fruit. Taste the stew and season with salt and black pepper as needed.
Step 8: Let the stew sit for about 5 minutes off the heat before serving. This allows the flavors to meld together perfectly. Ladle into bowls and garnish with an extra sprinkle of cilantro if you like. The stew should be thick, fragrant, and packed with a beautiful mix of textures.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth or water if too thick. Stir in fresh lemon juice or cilantro to brighten.
Serving Suggestions
Complementary Dishes
- Fluffy couscous — The tiny grains are perfect for soaking up the flavorful broth, and it cooks in minutes.
- Warm crusty bread — There’s nothing better than a piece of good bread to scoop up every last bit of stew from the bowl.
- Simple green salad with a lemon vinaigrette — The fresh, crisp salad provides a nice contrast to the warm, spiced stew.
Drinks
- Mint tea — The classic Moroccan pairing; its refreshing quality cleanses the palate between bites.
- A light-bodied red wine like a Pinot Noir — The fruity notes in the wine complement the sweet dried fruit and spices in the stew beautifully.
- Sparkling water with a lemon wedge — The bubbles and citrus are incredibly refreshing and help balance the richness.
Something Sweet
- Orange and cinnamon olive oil cake — It continues the Mediterranean flavor theme and isn’t overly heavy after a satisfying stew.
- Baklava — The honey, nuts, and flaky pastry feel like a truly authentic and decadent way to end the meal.
- Date and walnut balls — These no-bake treats are easy to make and their natural sweetness is the perfect finale.
Top Mistakes to Avoid
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Moroccan Chickpea Stew
Make this easy, one-pot Moroccan Chickpea Stew with warm spices, sweet potatoes, and chickpeas. A healthy, vegan comfort food perfect for weeknights. Get the recipe!
Ingredients
For the Ingredients
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2 tablespoons olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tablespoon fresh ginger (grated)
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1 large sweet potato (peeled and cubed)
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2 large carrots (sliced)
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1 red bell pepper (chopped)
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper (optional)
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1 can diced tomatoes (14.5 oz)
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2 cans chickpeas (15 oz each, rinsed and drained)
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4 cups vegetable broth
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1/2 cup dried apricots (chopped)
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1/4 cup raisins
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1 lemon (juiced)
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1/4 cup fresh cilantro (chopped)
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Salt and black pepper (to taste)
Instructions
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 6-8 minutes until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and grated ginger, and cook for another minute until fragrant—be careful not to let the garlic burn.01
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Add the cubed sweet potato, sliced carrots, and chopped red bell pepper to the pot. Stir everything together so the vegetables get coated in the onion and garlic mixture. Cook for about 5 minutes, just to let the vegetables start to soften slightly at the edges.02
-
Now for the magic! Sprinkle in the ground cumin, coriander, cinnamon, and cayenne (if using). Stir constantly for about 1 minute. You should see the spices coating the vegetables and you’ll get a wonderful, warm, toasty aroma. This step, called blooming the spices, is key for unlocking their full flavor potential.03
-
Pour in the can of diced tomatoes with their juices, along with the rinsed chickpeas and vegetable broth. Give everything a good stir, scraping the bottom of the pot to lift any tasty browned bits. The liquid should just about cover the vegetables and chickpeas.04
-
Stir in the chopped dried apricots and raisins. They’ll plump up as the stew simmers, adding little pockets of sweet, fruity flavor that contrast beautifully with the savory spices. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.05
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Let the stew simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork. You’ll notice the broth has thickened slightly and taken on a rich, golden-orange hue. Be careful not to overcook it, or the vegetables might become too soft.06
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Once the vegetables are tender, turn off the heat. Stir in the fresh lemon juice and chopped cilantro. The lemon juice brightens everything up and balances the sweetness from the dried fruit. Taste the stew and season with salt and black pepper as needed.07
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Let the stew sit for about 5 minutes off the heat before serving. This allows the flavors to meld together perfectly. Ladle into bowls and garnish with an extra sprinkle of cilantro if you like. The stew should be thick, fragrant, and packed with a beautiful mix of textures.08
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