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Bowl of Easy Moroccan Chickpea Stew garnished with fresh herbs and spices.

Moroccan Chickpea Stew

A cozy and flexible stew made with chickpeas, tomatoes, and spices, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Stew
Cuisine: African, Moroccan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For cooking
  • 1 unit onion, chopped Provides sweetness and flavor
  • 3 cloves garlic, minced Aromatics
  • 1 tablespoon tomato paste Adds richness
  • 1 to 2 teaspoons harissa Adjust to taste for spiciness
  • 1 teaspoon ground cumin For flavor
  • 1 teaspoon paprika For color and flavor
  • 1/2 teaspoon ground cinnamon Optional but enhances flavor
  • 1 can diced tomatoes About 14 to 15 oz
  • 2 cans chickpeas, drained and rinsed Hearty base
  • 2 to 3 cups broth or water For cooking
  • Salt and pepper To taste
  • 2 big handfuls spinach or chopped kale For greens
  • 1 tablespoon lemon juice Adds brightness
Optional Toppings
  • chopped cilantro For garnish
  • parsley For garnish
  • yogurt Creaminess
  • toasted almonds For crunch

Method
 

Preparation
  1. Heat the olive oil in a medium pot over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add garlic and tomato paste. Stir for about 30 seconds.
  4. Stir in harissa, cumin, paprika, and cinnamon.
Cooking
  1. Add diced tomatoes, chickpeas, and broth. Bring to a gentle simmer.
  2. Let it simmer for 15 to 20 minutes, uncovered. Stir occasionally.
  3. If it gets too thick, add a splash more broth or water.
  4. Stir in the greens and cook for 2 to 3 minutes until wilted.
  5. Turn off the heat and add lemon juice. Taste and adjust salt, pepper, and harissa.

Notes

This stew is great for leftovers and can be adjusted based on available vegetables or spices. Can be frozen for later use.