Flavorful Moroccan Chickpea Stew

$- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon paprika - 1 teaspoon cinnamon - 1/2 teaspoon cayenne pepper (adjust for spice level) - 2 tablespoons olive oil - Salt and pepper to taste Chickpeas are the star of this stew. They add protein and a hearty texture. I love using canned chickpeas for ease. Just drain and rinse them before adding. Next, we have vegetables. I use onion, garlic, carrot, zucchini, and red bell pepper. They bring color and flavor to the dish. You can mix and match your favorites too. Spices are key in Moroccan cooking. I use cumin, coriander, paprika, cinnamon, and cayenne. These spices give the stew its warm, rich taste. Adjust the cayenne for more or less heat. - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving Garnishes elevate your dish. Fresh herbs add brightness. I recommend cilantro or parsley. They enhance the flavors beautifully. Lemon wedges add a zesty touch, perfect for this stew! - Large pot - Knife and cutting board A large pot is essential for cooking the stew. It allows all the ingredients to mix well. A knife and cutting board help you chop your veggies easily. Simple tools make cooking more fun! {{ingredient_image_1}} 1. Start by heating olive oil in a large pot over medium heat. 2. Add the finely chopped onion. Sauté it for 3-4 minutes. The onion should turn translucent. 3. Next, stir in the minced garlic. Cook for about 1 minute until you can smell the garlic. 4. Now, add the diced carrot, zucchini, and red bell pepper to the pot. 5. Sauté these vegetables for about 5-7 minutes. They should be slightly softened but not mushy. 1. Time to add flavor! Sprinkle in the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. 2. Stir well to coat the vegetables in the spices. Cook for an additional 2 minutes. 3. Pour in the diced tomatoes next. You can use canned or fresh ones, whichever you prefer. 4. Now, add the drained and rinsed chickpeas. Stir everything to combine well. 5. Finally, pour in the vegetable broth. Mix it again to ensure even distribution. 1. Bring the stew to a boil over high heat. 2. Once boiling, reduce the heat and let it simmer. Cook for 25-30 minutes. Stir occasionally. 3. After simmering, taste your stew. Adjust the seasoning with salt and pepper as needed. 4. When ready, remove the pot from heat. Serve the stew hot. 5. Garnish with fresh cilantro or parsley and add lemon wedges for a zesty finish. To make your Moroccan chickpea stew stand out, consider adding a few spices. You can try adding a pinch of turmeric or ground ginger. These spices will deepen the flavor and add warmth. Fresh herbs like cilantro or parsley are great for garnish. They add color and a burst of freshness. To keep your veggies from becoming mushy, cut them into even sizes. This way, they all cook at the same rate. Start with the harder vegetables first, like carrots, and add softer ones later. Proper simmering is key. Bring your stew to a boil first, then reduce heat. Let it simmer gently for the best flavor and texture. Pair your stew with some warm bread or rice. These sides soak up the tasty broth. You can also serve it with a simple salad for a fresh crunch. For extra zing, add lemon wedges on the side. A squeeze of lemon brightens the dish and enhances the spices. Pro Tips Use Fresh Spices: Freshly ground spices can significantly enhance the flavor of your stew. Consider buying whole spices and grinding them just before use for the best aroma and taste. Add Greens: For extra nutrition, add a handful of spinach or kale in the last few minutes of cooking. They will wilt quickly and add a beautiful color and nutrients to your stew. Adjust for Heat: If you prefer a milder stew, reduce or omit the cayenne pepper. Conversely, if you love heat, consider adding a dash of hot sauce just before serving for an extra kick. Serve with Bread: This stew pairs wonderfully with crusty bread or over a bed of fluffy couscous to soak up all the delicious flavors. Consider offering lemon wedges on the side for a bright finish. {{image_2}} You can make this stew heartier by adding proteins. Chicken or tofu works great. For chicken, use cooked pieces and add them in the last 10 minutes. Tofu adds a nice texture. Use firm tofu, and sauté it first for better flavor. This will give you a filling meal. If you want to keep it vegetarian, try using other beans. Black beans or kidney beans add protein and flavor. You can mix them with chickpeas or swap them out completely. Just make sure to adjust the cooking time, if needed. This keeps the dish rich and satisfying. Adjust the heat based on your taste. If you love spice, add more cayenne pepper. You can also use fresh chili peppers like jalapeños or serranos. For less heat, reduce the cayenne or skip it altogether. This way, you can enjoy the flavors without overwhelming your palate. To keep your Moroccan chickpea stew fresh, use airtight containers. Glass containers work well, as they don’t hold odors. Plastic containers are fine too but make sure they seal tightly. Label your containers with the date. This helps you track how long your stew stays fresh. You can freeze your stew for later use. First, let it cool to room temperature. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the stew will expand when frozen. To reheat, simply move it to the fridge the night before. This helps it thaw slowly. When you're ready to eat, reheat the stew on the stove. Pour it into a pot over medium heat. Stir it often to avoid sticking. You can also use the microwave. If you do, heat it in short bursts. Stir in between to make sure it warms evenly. Adding a splash of broth can boost the flavor as well. Moroccan Chickpea Stew is a warm and hearty dish. It comes from Morocco, a country known for rich spices and flavors. Chickpeas are the star of this stew. They bring protein and texture. The stew also has veggies like carrots, zucchini, and bell peppers. Spices like cumin, coriander, and cinnamon add depth. This dish is not just food; it's a cultural experience. People often enjoy it with bread or rice. You can whip up this stew in about 45 minutes. The prep time takes about 15 minutes. During this time, you chop your veggies and gather your spices. Cooking the stew takes around 30 minutes. You will sauté the veggies first, then let everything simmer. This simple process makes it easy to enjoy a great meal without much fuss. Yes, you can make this stew in advance! It stores well in the fridge for about three days. After cooking, let it cool, then put it in an airtight container. You can also freeze it for up to three months. Freezing it is a great idea for meal prep. When you're ready to eat, just reheat it on the stove or in the microwave. Enjoy the same rich flavors, even days later! This blog post outlined how to create a delicious Moroccan chickpea stew. We explored its main ingredients, like chickpeas, fresh veggies, and spices. I shared step-by-step instructions for preparing the stew. Plus, I offered tips for flavor and serving ideas. You learned about variations, storage, and answers to common questions. Now, with this knowledge, you can make a flavorful, satisfying dish that impresses everyone. Enjoy cooking and experimenting with this hearty stew!$

Flavorful Moroccan Chickpea Stew

A hearty and aromatic stew featuring chickpeas and a blend of spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Moroccan

Servings 4

Calories 300 kcal

Ingredients

2 cans chickpeas, drained and rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup diced tomatoes (canned or fresh)
4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
0.5 teaspoon cayenne pepper
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh cilantro or parsley
for serving lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot, zucchini, and red bell pepper to the pot. Sauté the vegetables for about 5-7 minutes until they're slightly softened.
Sprinkle in the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well to coat the vegetables with the spices and cook for an additional 2 minutes.
Pour in the canned or fresh diced tomatoes and chickpeas. Stir to combine, then add the vegetable broth.
Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes. Stir occasionally and adjust the seasoning with salt and pepper to taste.
Once done, remove from heat. Serve the stew hot, garnished with fresh cilantro or parsley and lemon wedges on the side for a zesty finish.

Notes

Adjust cayenne pepper for desired spice level.

Keyword chickpeas, spicy, stew, vegetarian