Moroccan Chickpea Stew (Printer View)

Savory chickpeas simmered with Moroccan spices yield a flavorful, aromatic, satisfying stew.

# What you'll need:

→ Main Components

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 4 garlic cloves, minced
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon smoked paprika
08 - 0.25 teaspoon cayenne pepper
09 - 1 medium carrot, sliced
10 - 1 medium red bell pepper, diced
11 - 1 (28-ounce) can diced tomatoes, undrained
12 - 2 (15-ounce) cans chickpeas, drained and rinsed
13 - 2 cups low-sodium vegetable broth
14 - 0.5 cup golden raisins
15 - 0.5 teaspoon kosher salt
16 - 0.25 teaspoon ground black pepper
17 - 0.5 cup chopped fresh cilantro

# Method:

01 - Pour olive oil into a large pot and warm over medium heat.
02 - Add onion and cook for 4–5 minutes, stirring occasionally, until translucent. Incorporate garlic and stir for 1 minute until fragrant.
03 - Sprinkle cumin, coriander, cinnamon, paprika, and cayenne over the onion mixture. Stir for 1 minute to release essential oils.
04 - Mix in carrot and bell pepper, cook for 2–3 minutes until slightly softened.
05 - Stir in diced tomatoes (with juice), chickpeas, vegetable broth, and raisins. Season with salt and black pepper.
06 - Reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring halfway through, until vegetables are tender and flavors blend.
07 - Fold in chopped cilantro and adjust seasoning if needed. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • Simple pantry ingredients come together for a deeply flavorful dish
  • Naturally vegan and packed with plant-based protein
  • Batch-friendly and freezes beautifully for later
  • The aroma of cinnamon and cumin will fill your whole kitchen
02 -
  • Rich in plant protein and fiber for lasting energy
  • Can be made ahead and gets even tastier after a day in the fridge
  • Perfect for meal prep or feeding a crowd with little fuss
03 -
  • Always chop vegetables in even pieces so they cook at the same rate
  • Do not rush the onion step since it is the foundation of your whole stew
  • If you have preserved lemons chop a little and stir in for an authentic Moroccan touch

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