Spicy Moroccan Chickpea Stew
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 people
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Calories
499 kcal
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Course
Main Course
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Cuisine
North African
Spicy Moroccan Chickpea Stew
Description
The Spicy Moroccan Chickpea Stew uses common North African spices including cumin, cinnamon, paprika, and ras el hanout, blended into a tomato and vegetable stock base with harissa for heat. Onions are lightly sautéed to soften, then spices toasted briefly before liquids, lentils, and chickpeas are added. Lentils cook first to thicken the stew, followed by chickpeas to tenderize without disintegrating.
The stew has a rich, spicy, and slightly smoky flavor with a thick, stew-like consistency. Fresh cilantro stirred in at the end offers herbal freshness that complements the warm spices. The combination of legumes provides a variety of textures—from lentils that soften to chickpeas that maintain slight firmness.
This stew can be eaten on its own or served with a starch like rice or couscous. It freezes well and reheats with flavor intensification. Variations include adding leftover chicken for protein or topping with feta cheese for saltiness. Nuts like almonds or pine nuts add texture. For a soupier consistency, more stock can be added.
Ingredients
- 1 tablespoon olive oil
- 400 g chickpeas drained
- 1 onion thinly sliced
- 1 teaspoon cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1.5 teaspoon ras el hanout
- 10 g cilantro fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 400 g tomato canned, chopped
- 1 tablespoon tomato puree
- 500 ml water boiling
- 1 vegetable stock cube
- 40 g red lentils rinsed, dried
- 2 tablespoon harissa
Instructions
- Heat 1 tablespoon Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.
- Add 1 teaspoon Cumin, 0.5 teaspoon Paprika, 1.5 teaspoon Ras-el-hanout0.5 teaspoon Ground cinnamon and 1 pinch Sea salt and ground black pepper and stir well and cook for a further minute.
- Add 400 g Chopped tomatoes, 1 tablespoon Tomato puree, 2 tablespoon Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.
- Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
- Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.
Notes
- Serve with rice or couscous as a complete meal or with bread for dipping.
- Spice blends can be adapted to other cuisines, such as Mexican.
- Freezes and reheats well; reheated leftovers may become spicier.
- Add cooked chicken or crumble feta cheese to alter the dish's protein and flavor profile.
- Add toasted nuts like almonds or pine nuts for crunch before serving.
- Adjust liquid amounts to achieve stew or soup consistency as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 499kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 865mg | 36% |
| Potassium | 1383mg | 29% |
| Fiber | 27g | 108% |
| Sugar | 19g | 38% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 30mg | 33% |
| Calcium | 237mg | 24% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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