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Moroccan Chickpea Stew With Warm Spices - Cozy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Yellow onion: One medium, diced.
  • Garlic: 3–4 cloves, minced.
  • Carrots: 2 medium, peeled and chopped.
  • Red bell pepper: 1, chopped (optional but adds sweetness).
  • Tomato paste: 1 tablespoon.
  • Crushed or diced tomatoes: 1 can (14.5–15 ounces).
  • Chickpeas: 2 cans (15 ounces each), drained and rinsed, or about 3 cups cooked.
  • Vegetable broth: About 3 cups, more as needed.
  • Ground cumin: 2 teaspoons.
  • Ground coriander: 1 teaspoon.
  • Smoked or sweet paprika: 1 teaspoon.
  • Ground cinnamon: 1/4 teaspoon (a little goes a long way).
  • Turmeric: 1/2 teaspoon.
  • Red pepper flakes or cayenne: Pinch to 1/4 teaspoon, to taste.
  • Salt and black pepper: To taste.
  • Lemon: 1, for juice and zest.
  • Fresh cilantro or parsley: Roughly chopped, for garnish.
  • Optional add-ins: Handful of raisins or chopped dried apricots, a splash of honey, or a knob of butter/ghee for richness.

Method
 

  1. Warm the pot: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  2. Sauté the base: Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in the carrots and bell pepper. Cook another 3–4 minutes.
  3. Bloom the spices: Add garlic, cumin, coriander, paprika, cinnamon, turmeric, and red pepper flakes. Stir for 30–60 seconds until fragrant. Don’t let the spices burn.
  4. Tomato paste time: Stir in the tomato paste and cook 1 minute to caramelize it slightly. This deepens flavor.
  5. Build the stew: Add the canned tomatoes (with their juices), chickpeas, and 3 cups vegetable broth. Stir and bring to a gentle simmer.
  6. Simmer low and slow: Reduce heat to medium-low. Cover partially and cook 20–30 minutes, stirring occasionally, until the carrots are tender and the flavors have melded. Add more broth if it gets too thick.
  7. Finish bright: Stir in the juice of half a lemon and a little zest. Taste and adjust salt, pepper, and heat. Add a pinch of sugar or honey if the tomatoes are very acidic.
  8. Optional richness: For a silkier finish, stir in a small knob of butter or a splash of olive oil.
  9. Garnish and serve: Top with chopped cilantro or parsley. Serve over couscous, rice, quinoa, or with warm flatbread.