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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes, with juices - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving Use fresh and ripe vegetables for the best taste. Dice the onions small for even cooking. Mince the garlic finely so it blends well with the stew. Rinse the chickpeas well. This helps remove extra salt. Cut the carrots and zucchini into uniform pieces. This helps them cook evenly. If you want to make this stew gluten-free, use gluten-free broth. For nut allergies, this recipe is already nut-free. If you can’t use chickpeas, consider lentils or white beans. These options still give you a nice texture. For added creaminess, use coconut milk instead of broth. {{ingredient_image_1}} To make Moroccan chickpea stew, you will follow a simple method. We will sauté vegetables, add spices, and then simmer everything together. This stew cooks quickly, and it gives a warm, hearty feel. Using just one pot, you can create a flavorful meal in under an hour. 1. Start by heating olive oil in a large pot over medium heat. This will help the stew to cook evenly. 2. Add the diced onion and sauté for 5 minutes. Wait until the onion turns translucent. 3. Stir in minced garlic and cook for 1 more minute. This step adds a wonderful aroma. 4. Add diced carrots, red bell pepper, and zucchini to the pot. Cook for about 5 minutes. Stir occasionally until they soften slightly. 5. Sprinkle in cumin, coriander, smoked paprika, cinnamon, and cayenne pepper if you like heat. Stir well to coat the veggies with spices. 6. Pour in the diced tomatoes with their juices and the vegetable broth. This will create a rich base for the stew. 7. Bring the mixture to a simmer. Once it bubbles gently, lower the heat. 8. Add the drained chickpeas to the pot. Cover and let the stew cook for 25-30 minutes. Stir occasionally to mix the flavors. 9. Taste the stew. Adjust the seasoning if you need more salt or pepper. 10. Serve hot, garnished with fresh cilantro or parsley, and a wedge of lemon on the side. - Keep an eye on the heat when cooking. Too high can burn the garlic and spices. - Stir regularly. This helps the veggies cook evenly and prevents sticking. - Taste often. This way, you can adjust the seasoning to your liking. - Use a timer to check the stew. This ensures vegetables are tender but not mushy. Following these steps, you’ll create a delicious Moroccan chickpea stew that bursts with flavor and goodness. To boost the flavor of your Moroccan chickpea stew, use fresh herbs. Fresh cilantro or parsley adds a bright taste. A squeeze of lemon juice brings a zest that lifts the dish. Don't skip the spices! They are key to achieving that Moroccan flair. Toasting the spices first in the pan makes them pop. This simple step adds depth and richness to your stew. One common mistake is not rinsing the chickpeas. Rinsing removes excess sodium and improves taste. Another error is cutting the veggies too small. They need space to soften without losing their shape. Also, don’t rush the simmering process. Letting the stew cook longer melds the flavors beautifully. Lastly, avoid over-seasoning early. Always taste before adding more salt or spices. Using the right tools makes cooking easier. A large pot or Dutch oven is best for this stew. It holds all the ingredients and allows for even cooking. A good knife helps chop veggies quickly. Don’t forget a wooden spoon to stir the stew gently. A measuring spoon ensures accurate spice amounts. Lastly, have a colander handy for rinsing the chickpeas. Pro Tips Enhance Flavor: For a deeper flavor, let the stew simmer longer, even up to an hour. This allows the spices to meld beautifully. Vegetable Variations: Feel free to add other vegetables like sweet potatoes or spinach for extra nutrients and flavor. Storage Tips: This stew stores well in the fridge for up to 5 days and can be frozen for up to 3 months. Just make sure to cool it completely before freezing. Serving Suggestions: Serve over couscous or with crusty bread to soak up the delicious broth. {{image_2}} You can easily make this stew vegan and gluten-free. The base is already plant-based! Use vegetable broth for the liquid. The chickpeas add protein and fiber. To make it gluten-free, check labels on the broth and spices. Most are safe, but it's good to double-check. If you want to add meat, chicken or lamb works well. Cut it into small pieces and brown it before adding the veggies. You can also use tofu or tempeh for a meat alternative. Just cube the tofu and add it in with the chickpeas. It soaks up the spices and flavors. You can easily change the spice level. If you like heat, add more cayenne pepper. Start with a little and taste as you go. For a milder stew, skip the cayenne altogether. You can also add sweet spices like extra cinnamon for warmth. This adds depth and a lovely aroma without the heat. After you enjoy your Moroccan chickpea stew, store any leftovers in a clean, airtight container. This keeps the stew fresh and safe to eat. Let the stew cool down before sealing it. It is best to store leftovers in the fridge for up to 3 days. Make sure to label your container with the date, so you remember when you made it. If you want to keep your stew for longer, freezing is a great choice. Pour the cooled stew into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and write the date on the bag. You can freeze the stew for up to 3 months. When you are ready to eat it, just take it out and let it thaw in the fridge overnight. Reheating is easy! You can use the microwave or the stovetop. If using the microwave, transfer the stew to a bowl and heat it for 2-3 minutes. Stir halfway through to ensure even heating. If you choose the stovetop, pour the stew into a pot and heat it over medium heat. Stir often until it is hot. Always check the temperature before serving. Enjoy your meal! Moroccan Chickpea Stew lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the stew fresh and tasty. Always check for any signs of spoilage before eating. Yes, you can make this stew ahead of time. It tastes even better after sitting for a day. The flavors blend and deepen, making each bite more delicious. Just store it in the fridge and reheat when ready to eat. You can serve Moroccan Chickpea Stew with many tasty sides. Here are some ideas: - Couscous or quinoa for a hearty base. - Warm pita bread for dipping. - A fresh salad for crunch and color. - Yogurt for creaminess and cooling flavor. These sides balance the stew's rich spices and add variety to your meal. This blog post covered all you need for a great Moroccan Chickpea Stew. We listed the best ingredients and shared handy preparation tips. You learned how to cook it right with clear steps and timing advice. We also shared tips to boost flavor, avoid mistakes, and suggested tools to help. Finally, we explored variations, storage tips, and answered common questions. With this knowledge, you can enjoy your hearty stew anytime. Happy cooking!

Moroccan Chickpea Stew

A hearty and flavorful stew made with chickpeas and a variety of vegetables, seasoned with warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 can diced tomatoes, with juices
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until translucent.
  • Stir in the garlic and cook for an additional 1 minute, until fragrant.
  • Add the diced carrots, red bell pepper, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the cumin, coriander, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Stir well to coat the vegetables with the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
  • Lower the heat and add the drained chickpeas. Cover the pot and let the stew cook for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
  • Taste and adjust the seasoning if necessary.
  • Serve the stew hot, garnished with fresh cilantro or parsley and a wedge of lemon on the side.

Notes

Feel free to adjust the spices according to your taste. The cayenne pepper is optional for those who prefer less heat.
Keyword chickpeas, spicy, stew, vegetarian