Easy Moroccan Chickpea Stew

Name: Easy Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion; 3 cloves garlic; 2 carrots; 1 russet potato; 2 tbsp tomato paste; 1 tbsp harissa; 1/2 tsp cinnamon; 1/2 tsp cumin; 1 tsp paprika; 1/2 tsp Coriander; 1/2 tsp Turmeric; 1 tsp salt; 15 oz chopped tomatoes; 15 oz chickpeas; 6 cups canned vegetable stock; 1 lemon; 1/2 cup cilantro

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
364 kcal
Course
Main Course
Cuisine
Moroccan

Easy Moroccan Chickpea Stew

Isaac Lopez

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Moroccan chickpea stew is made with simple ingredients and flavored with warm spices. It’s easy and ready in no time!

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Ingredients

Servings

2 tbsp olive oil extra virgin
1 onion chopped
3 cloves garlic minced
2 carrots diced
1 russet potato chopped into 1" pieces
2 tbsp tomato paste
1 tbsp harissa
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp paprika
1/2 tsp Coriander
1/2 tsp Turmeric
1 tsp salt
15 oz chopped tomatoes canned
15 oz chickpeas canned
6 cups canned vegetable stock
1 lemon juice of
1/2 cup cilantro chopped

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Instructions

Heat olive oil in a large pot over medium heat.
Saute onion until translucent and starts turning golden. Add in garlic and cook for a minute.
Add in carrot and potatoes. Stir well to combine.
To the carrots and potatoes, add the tomato paste, harissa, cinnamon, cumin, paprika, coriander, turmeric and salt.
Add the canned tomatoes and chickpeas and give the stew a nice stir.
Pour in the vegetable stock and bring the stew to a simmer.
Cover and cook for about 30 minutes until the potatoes are fully cooked.
Take the lid off, add the lemon juice and cilantro. Stir and serve warm.

Notes

Instead of the spices mentioned in the recipe, you can use 1 1/2 teaspoon ras el hanout.
You can use preserved lemons for more flavor. To do so, rinse the preserved lemon with cold water, discard the pulp, finely chop the peel and add it to the soup with the spices.
If cilantro is not available, use chopped parsley instead.
This chickpea stew is quite spicy so if you're not a fan of spicy food you can start by 1 teaspoon harissa and add more if needed.
Store the leftovers in an airtight container and refrigerate for up to 5 days.
You can add other vegetables such as cauliflower or green beans to this stew.

Nutrition Information

Show Details

Calories 364kcal (18%) Carbohydrates 59g (20%) Protein 13g (26%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 2292mg (96%) Potassium 1032mg (29%) Fiber 13g (52%) Sugar 16g (32%) Vitamin A 6528IU (131%) Vitamin C 36mg (40%) Calcium 126mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories	364kcal	18%
Carbohydrates	59g	20%
Protein	13g	26%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	2292mg	96%
Potassium	1032mg	22%
Fiber	13g	52%
Sugar	16g	32%
Vitamin A	6528IU	131%
Vitamin C	36mg	40%
Calcium	126mg	13%
Iron	5mg	28%