This Moroccan Chickpea Stew is warm, cozy, and packed with flavor.
It’s one of those easy, throw-everything-in-the-pot meals that somehow tastes like you cooked it all day.
The spices are comforting but not too spicy, and the chickpeas make it hearty and filling.
I’ve made this on busy weeknights and it never lets me down — just a big bowl of goodness.
Why I Love This Recipe
I started making this stew during a rainy fall a few years back. I wanted something nourishing that didn’t take forever to cook but still had that deep, slow-cooked flavor. This became a staple in my rotation.
- It’s plant-based and protein-packed
- Uses pantry staples you probably already have
- Freezer-friendly and meal prep gold
- Smells amazing while it cooks
- Comfort food with a punch of spice and brightness
Servings and Time
Serves: 4
Total Time: 40 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 cups fresh spinach
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon wedges (for serving)
Ingredients
Pro Tips
- Use fire-roasted tomatoes if you can — they add a smoky flavor
- Don’t skip the cinnamon — it adds a warm Moroccan vibe
- Add the spinach at the end so it stays vibrant and fresh
- Leftovers are even better the next day
- A squeeze of lemon at the end brings everything to life
Tools Required
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup
- Can opener
Substitutions and Variations
- Use kale or chard instead of spinach
- Add sweet potatoes or zucchini for extra veggies
- Swap chickpeas for white beans or lentils
- Use chicken broth if not vegetarian
- Leave out cayenne if you want no heat
Make Ahead Tips
- You can chop the onion, garlic, and carrots up to 2 days ahead and store in the fridge
- The stew can be made completely and stored in the fridge for up to 4 days
- It freezes great — store in freezer-safe containers for up to 3 months
Instructions
Step 1: Heat the oil and sauté onions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for about 5 minutes until soft and translucent.
Step 2: Add garlic and carrots
Stir in 3 minced garlic cloves and 2 chopped carrots. Cook for another 3 minutes, stirring occasionally, until the garlic smells fragrant and the carrots begin to soften.
Step 3: Add spices
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon ground cinnamon, and ¼ teaspoon cayenne pepper. Stir well to coat the veggies in the spices, cooking for 1-2 minutes.
Step 4: Add tomatoes, chickpeas, and broth
Pour in 1 (15 oz) can diced tomatoes, 1 (15 oz) can chickpeas (drained and rinsed), and 2 cups of vegetable broth. Stir everything together and bring to a boil.
Step 5: Simmer
Reduce the heat and simmer uncovered for about 20 minutes, until the carrots are tender and the stew thickens slightly. Stir occasionally.
Step 6: Stir in spinach
Turn off the heat. Stir in 2 cups of fresh spinach and let it wilt in the hot stew, about 2 minutes.
Step 7: Season and serve
Season with salt and pepper to taste. Ladle into bowls and top with chopped fresh cilantro or parsley. Serve with a lemon wedge on the side.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freezes well — cool completely before transferring to freezer-safe containers
- Reheat on the stove or microwave until hot
Why This Recipe Works (Quick Science)
The combination of warming spices with acidity from tomatoes balances the dish perfectly. Chickpeas absorb flavor as they simmer, and the starch they release helps naturally thicken the broth. The spinach added at the end keeps the color and nutrients intact without overcooking.
Common Mistakes
- Skipping the sauté step — raw onions and garlic won’t give the stew its base flavor
- Adding spinach too early — it will overcook and lose its color
- Not simmering long enough — you want time for everything to meld
- Under-salting — the broth needs proper seasoning to shine
What to Serve With
- Warm pita bread or naan
- Couscous or rice
- A fresh cucumber yogurt salad
- Roasted sweet potatoes on the side
FAQ
Can I use dried chickpeas?
Yes, just soak and cook them first — about 1 ½ cups cooked chickpeas equals one can.
Is it spicy?
Only a little from the cayenne — leave it out if you want no heat.
Can I make it in a slow cooker?
Yes! Just sauté onions, garlic, and spices first, then dump everything in the slow cooker and cook on low for 6–8 hours.
Can I add meat?
Sure — diced chicken thighs or lamb would work well. Sear them before step 1.
Can I blend it?
If you want a smoother texture, blend half and mix it back in. It gets creamier!
Try It Out
This stew is one of those feel-good meals that warms you up from the inside out. Give it a go and leave a comment below — I’d love to hear how it turned out or help with any tweaks!