Moroccan Chickpea Stew Recipe

Published on May 20th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Top View of Moroccan Chickpea Stew

This Moroccan stew is exceptionally delicious, loaded with chickpeas, lentils, tomatoes, and carrots. Not only do chickpeas fill you up, but they add protein to your vegan diet. In contrast, lentils contain rich amounts of potassium, folate, and fiber. Therefore, lentils are heart-healthy and great for managing blood pressure and cholesterol levels in your body. Furthermore, lentils also contain iron and vitamin B1, which help your heart maintain a steady beat. 

Of course, no Moroccan stew is complete without a myriad of spices. We used a combination of cumin, coriander, allspice, cinnamon, smoked paprika, and cayenne pepper to give the stew added depth and give the broth its rich, deep reddish-brown color. Finish this Moroccan chickpea stew off with a dollop of cool vegan yogurt, crunchy peanuts, fresh parsley, and tart lemon slices for the most delicious results. 

Author: Sarah Leadon
Rate
Average: 4.4 (5 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Serves
6 persons

Ingredients

  • 2 tablespoons olive oil

  • 1 onion, diced

     

  • 3 cloves, minced garlic 

     

  • 2 carrots, diced 

     

  • 4 1/2 cups vegetable broth

  • 1 15 ounces can fire-roasted diced tomatoes

     

  • 1 cup dry green or brown lentils 

     

  • 1 teaspoon salt

     

  • 1/2 teaspoon cumin

     

  • 1/4 teaspoon coriander

     

  • 1/8 teaspoon ground allspice

     

  • 1/4 teaspoon cinnamon

     

  • 1/4 teaspoon smoked paprika

     

  • 1/8 teaspoon cayenne pepper

     

  • 1 15 ounces can chickpeas, drained, rinsed

     

  • 2 tablespoons fresh lemon juice 

     

  • 1 cup vegan cashew yogurt (optional)

     

  • Lemon slices (optional)

     

  • 1/4 cup peanuts, roughly chopped (optional)

     

  • 1/4 cup fresh parsley leaves (optional)

Instructions

To a Dutch oven, add oil. Set over medium-high heat. 

 

Stir in the onion and cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. 



 

Stir in carrots and cook for 5-6 minutes until softened. 

 

Stir in vegetable broth, tomatoes, lentils, salt, cumin, coriander, ground allspice, cinnamon, smoked paprika, and cayenne pepper. Bring the chickpea stew to a boil, then decrease the heat to medium-low and cook for 25 minutes, periodically stirring until the lentils are tender. 

 

Stir in the chickpeas and lemon juice and cook for 5 minutes. 

 

If desired, divide the chickpea stew between 6 bowls and top with a dollop of vegan cashew yogurt, lemon slices, peanuts, and parsley. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
Moroccan chickpea stew, recipe, authentic, slow cooker, instant pot, spicy, vegetarian, sweet potato

Add new comment

The content of this field is kept private and will not be shown publicly.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon