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- 2 tablespoons olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon cinnamon - 1 can (15 oz) chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes - 3 cups vegetable broth - 2 medium carrots, diced - 1 zucchini, diced - 1 cup spinach or kale - Salt and pepper to taste - Fresh parsley or cilantro, chopped (for garnish) Using fresh ingredients makes a big difference in flavor. Choose bright, firm vegetables. Fresh herbs add a burst of taste, too. Look for high-quality olive oil for richness. Canned chickpeas should be firm but tender, with no off-smell. For tomatoes, choose those packed in juice for the best taste. If you don’t have chickpeas, try white beans or lentils instead. You can swap the red bell pepper for yellow or green peppers. If you prefer a different green, use Swiss chard or collard greens. For a gluten-free option, ensure your broth is gluten-free. If you want a bit more heat, add a pinch of cayenne pepper. {{ingredient_image_1}} 1. Heat Oil: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Sauté Aromatics: Add 1 medium diced onion. Cook it for about 5 minutes until it looks clear. Then, mix in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Stir for 1-2 minutes until you smell a great aroma. 3. Add Spices: Next, sprinkle in 1 teaspoon each of ground cumin, ground coriander, and smoked paprika. Also, add 1/2 teaspoon of cinnamon. Stir well to toast the spices for 1 minute. 4. Introduce Veggies & Chickpeas: Add 1 can of drained and rinsed chickpeas, 1 diced red bell pepper, and 2 diced medium carrots. Mix all of these together well. 5. Add Tomatoes and Broth: Pour in 1 can of diced tomatoes with their juice and 3 cups of vegetable broth. Bring this mix to a gentle simmer. 6. Cook Stew: Lower the heat and let your stew simmer for about 25-30 minutes. Check to see if the carrots are tender. 7. Finish with Zucchini & Greens: Stir in 1 diced zucchini and 1 cup of spinach or kale. Cook for another 5 minutes until the greens wilt. 8. Season: Taste your stew and adjust with salt and pepper as needed. 9. Serve: Ladle the hot stew into bowls. For a lovely finish, garnish each bowl with chopped fresh parsley or cilantro. 10. Presentation Tips: Serve with warm pita or crusty bread. Sprinkle extra herbs on top for a fresh look. Enjoy! To make the stew pop, start with fresh spices. Use whole spices when you can. Toast them in the pot for one minute before adding other ingredients. This brings out their rich aroma. Also, add salt at the end. This keeps the flavors bright. A splash of lemon juice can add a nice zing too. Lastly, fresh herbs like parsley or cilantro make a big difference. They give a fresh taste and lovely color. One common mistake is overcooking the veggies. They should stay tender but not mushy. Avoid adding too much liquid as well. The stew should be thick and hearty, not watery. Another mistake is skipping the sauté step for onions and garlic. This step builds a strong base of flavor. Lastly, don’t forget to taste as you cook. Adjusting the seasoning at each stage helps you get the best result. To save time, chop your veggies in advance. You can do this the night before. Use canned chickpeas for a quick option. They are great and cut down on cooking time. Another tip is to use a food processor for chopping. It speeds things up. Lastly, make a big batch and store leftovers. You can enjoy the stew for several meals! Pro Tips Fresh Herbs Matter: Always use fresh parsley or cilantro for garnish to enhance the flavor and presentation of your stew. Customize Heat: Adjust the amount of smoked paprika and add a pinch of cayenne pepper for a spicy kick if desired. Make It a Meal: Serve over couscous or quinoa for a heartier dish that adds extra texture and nutrition. Storage Tips: This stew stores well in the fridge for up to 3 days and can be frozen for up to 3 months, making it perfect for meal prep. {{image_2}} This Moroccan chickpea stew is already vegan and gluten-free. You use chickpeas, veggies, and spices, making it a perfect meal for all diets. If you use vegetable broth, you keep it plant-based. To keep it gluten-free, just ensure your broth has no gluten ingredients. You can change the spice level to fit your taste. If you like it mild, skip the smoked paprika. If you want heat, add a pinch of cayenne pepper. I recommend tasting as you cook. This way, you can find the perfect balance for your palate. Feel free to add more veggies to the stew. Sweet potatoes, green beans, or peas work great. Just cut them into small pieces so they cook evenly. This makes your stew colorful and packed with nutrients. Plus, it’s a fun way to use up extra veggies in your fridge! After cooking, let the Moroccan chickpea stew cool down. Transfer it into an airtight container. Store it in the fridge for up to four days. This stew tastes even better the next day! If you want to keep it longer, freezing is a great option. Allow the stew to cool completely. Pour it into a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you can use the stovetop or microwave. If using the stovetop, warm it in a pot over low heat. Stir occasionally to avoid sticking. For the microwave, heat in short bursts, stirring in between. Add a splash of broth or water if it seems too thick. Enjoy your stew just like fresh! Moroccan Chickpea Stew is a warm and hearty dish. It combines chickpeas, fresh vegetables, and spices. You can taste the warmth of cumin, coriander, and paprika in every bite. It’s healthy, filling, and perfect for sharing. The stew is often served with bread or over grains. This dish is a great way to enjoy plant-based meals. Plus, it’s simple to make at home with common ingredients. Yes, you can make Moroccan Chickpea Stew in a slow cooker. Start by sautéing the onion, garlic, and ginger in a pan. Then, add those to the slow cooker with the rest of the ingredients. Cook on low for about 6-8 hours or high for 3-4 hours. This method makes the flavors blend well. You’ll have a tasty, easy meal waiting for you when you return home. You can serve Moroccan Chickpea Stew with many sides. Warm pita bread is a great choice. It’s perfect for dipping into the stew. You can also serve it over couscous or rice for a filling meal. A simple green salad adds freshness and crunch. Garnish the stew with parsley or cilantro for extra flavor. These sides make the dish even more enjoyable. This article covered everything you need to know about Moroccan Chickpea Stew. We discussed ingredients, their quality, and substitutes. You learned the steps for preparation and cooking. I shared serving suggestions and tips to enhance flavor. We explored variations, storage info, and answered key questions. Embrace this stew in your kitchen. It brings warmth, taste, and nutrition. Enjoy cooking and sharing it with others!

Moroccan Chickpea Stew

A hearty and flavorful stew packed with chickpeas and vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cinnamon
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 3 cups vegetable broth
  • 2 medium carrots, diced
  • 1 zucchini diced
  • 1 cup spinach or kale
  • to taste salt and pepper
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Sprinkle in the ground cumin, coriander, smoked paprika, and cinnamon. Stir well to toast the spices for about 1 minute.
  • Add the drained chickpeas, diced red bell pepper, and diced carrots to the pot. Mix to combine all ingredients well.
  • Pour in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a gentle simmer.
  • Lower the heat and let the stew simmer for about 25-30 minutes, until the carrots are tender.
  • Stir in the diced zucchini and the spinach or kale. Cook for a further 5 minutes until the greens are wilted.
  • Taste and adjust the seasoning with salt and pepper.
  • Ladle the stew into bowls and garnish with freshly chopped parsley or cilantro.

Notes

Serve with warm pita or crusty bread alongside the stew, and sprinkle some additional herbs on top for a fresh look.
Keyword chickpeas, healthy, stew, vegetarian