Easy Moroccan Chickpea Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
Moroccan
Easy Moroccan Chickpea Stew
Description
The stew begins with sautéing onion and garlic in extra virgin olive oil, followed by diced carrots and russet potatoes. Tomato paste, harissa, and a mix of warm spices including cinnamon, cumin, paprika, coriander, turmeric, and salt are added to build a rich, complex base. Canned tomatoes and chickpeas create the body of the stew, while vegetable stock simmers everything until the potatoes are tender.
The dish is brightened at the end with fresh lemon juice and chopped cilantro that add freshness and balance the spiced depth. The broth melds the smoky, spicy, and slightly sweet flavors together in a thick stew.
This stew can be served warm on its own or with bread. Variations can include adding other vegetables such as cauliflower or green beans. Options to moderate spiciness include adjusting the harissa quantity. Leftover stew stores well in the refrigerator for up to five days.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrot 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 tomato canned, chopped
- 15 oz chickpeas canned
- 6 cups vegetable stock canned
- 1 lemon juice of
- 1/2 cup cilantro chopped
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
- Substitute the spice mix with 1½ teaspoons ras el hanout for a different flavor profile.
- Use preserved lemons by rinsing and finely chopping the peel to add with spices for extra depth.
- If cilantro is unavailable, chopped parsley can be used as an alternative garnish.
- Adjust harissa quantity to control spiciness, starting with 1 teaspoon for milder taste.
- Store leftovers in an airtight container refrigerated for up to 5 days.
- You can add other vegetables like cauliflower or green beans to diversify the stew.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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