Moroccan Chickpea Stew Recipe: A Warm Hug

I’m about to share something that’ll change your weeknight dinner game forever – this Moroccan chickpea stew that tastes like it simmered all day but takes maybe thirty minutes. You know those nights when you want something that feels like a warm blanket but don’t have the energy for complicated cooking? This is your answer, packed with spices that’ll make your kitchen smell incredible and ingredients you probably already have lurking in your pantry.

Why You’ll Love this Moroccan Chickpea Stew

Comfort food takes many forms, but this Moroccan chickpea stew hits different.

I’m talking about that soul-warming, hug-in-a-bowl kind of magic that makes you forget it’s Tuesday.

The cinnamon trick? Pure genius. Sweet meets savory in ways that’ll make your taste buds question everything they thought they knew about dinner.

It’s ridiculously simple too. One pot, basic ingredients, zero fancy techniques required. Perfect for when I’m feeling lazy but still want something that tastes like I actually tried.

Plus, it’s basically a vegetable fortress disguised as comfort food. Sneaky healthy.

What Ingredients are in Moroccan Chickpea Stew?

This Moroccan chickpea stew keeps things invigoratingly simple when it comes to ingredients. You probably have most of what you need sitting in your pantry right now, which is exactly how I like my weeknight dinners to roll.

The beauty lies in how these basic ingredients transform into something that tastes way more complex than it actually is. That’s the magic of good spicing and letting flavors mingle together in one happy pot.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced (optional)
• 1 potato or sweet potato, chopped
• 2 tbsp tomato paste
• 1 can chickpeas, drained
• 1 can diced tomatoes
• 1 tsp cinnamon
• ½ tsp cumin
• Salt and pepper to taste

A Few Things Worth Mentioning

The carrots are listed as optional, but honestly, why skip them? They add this subtle sweetness that plays so nicely with the cinnamon. If you’re not a carrot person, I get it, but maybe give them a chance here.

Sweet potato versus regular potato is completely up to you and whatever’s hanging out in your kitchen. Sweet potato leans into that slightly sweet, earthy vibe, while regular potato keeps things more neutral. Both work beautifully.

Don’t stress about the exact measurements on the spices. That half teaspoon of cumin can easily become three-quarters if you’re feeling bold. Same goes for the cinnamon, though I’d start conservative there since it can take over pretty quickly.

The tomato paste is doing some serious heavy lifting in this recipe. It’s creating that rich, deep base that makes everything taste like it’s been simmering for hours. Don’t skip it or try to substitute with fresh tomatoes, it’s not the same thing.

How to Make this Moroccan Chickpea Stew

Making this Moroccan chickpea stew is honestly one of those cooking experiences that feels way more impressive than the effort you’re actually putting in. The whole thing comes together in one pot, which means fewer dishes to wash later, and I’m always here for that kind of efficiency.

Start by heating your 2 tablespoons of olive oil** in a large pot or Dutch oven over medium heat. Once it’s shimmering and ready, toss in your chopped onion and let it do its thing for about 4-5 minutes** until it starts getting soft and translucent. There’s something deeply satisfying about that gentle sizzle of onions hitting hot oil, isn’t there?

Next, add your 3 minced garlic cloves**** to the party. Give everything a good stir and let the garlic get fragrant for about 30 seconds. Don’t walk away at this point because garlic goes from perfect to burnt faster than you can say “oops.”

Time to add your diced carrots and chopped potato or sweet potato. These need a little head start since they’re the sturdy vegetables in this situation. Cook them for about 5-6 minutes, stirring occasionally, until they start getting slightly tender around the edges. They don’t need to be fully cooked at this stage, just softened up a bit.

Now comes the moment where everything starts smelling absolutely incredible. Add your 2 tablespoons of tomato paste** along with 1 teaspoon of cinnamon and ½ teaspoon of cumin**. Stir everything together and let it cook for about a minute. This step is essential because it’s blooming those spices and getting that tomato paste deeply caramelized, which creates all those rich, complex flavors.

Pour in your can of diced tomatoes and drained chickpeas, then season with salt and pepper to taste. Give everything a thorough stir to make sure all those beautiful spices are coating every single ingredient. The mixture should look chunky and rustic, nothing fancy happening here.

Bring the whole pot to a gentle simmer, then reduce the heat to low and let it bubble away for about 15-20 minutes. You want those potatoes to be fork-tender and all the flavors to meld together into something that tastes like it’s been slow-cooking all day. Stir it occasionally to make sure nothing’s sticking to the bottom.

The stew is ready when your potatoes pierce easily with a fork and the liquid has thickened slightly. Taste it and adjust your seasonings if needed, maybe a pinch more salt or another shake of cumin if you’re feeling adventurous.

Moroccan Chickpea Stew Substitutions and Variations

One of the beautiful things about this recipe is how forgiving it’s when you need to work with what’s already sitting in your pantry.

No chickpeas? I’d swap in white beans or lentils without missing a beat. Sweet potatoes can easily replace regular potatoes, and honestly, they add this lovely earthy sweetness that plays beautifully with the cinnamon.

Feeling adventurous? I like tossing in some dried apricots or dates for extra Moroccan flair.

Spinach wilts perfectly into the stew during the last few minutes of cooking, adding color and nutrients that’ll make you feel virtuous about dinner.

What to Serve with Moroccan Chickpea Stew

While the stew itself is hearty enough to eat with just a spoon, pairing it with the right side turns dinner into something that feels like a proper feast.

I always reach for fluffy couscous first. It soaks up every drop of that spiced broth like a tiny sponge.

Quinoa works beautifully too, adding extra protein and a nutty bite.

Want something more substantial? Warm pita bread or crusty sourdough lets you scoop up every last chickpea.

I’m partial to naan myself—its buttery richness balances the stew’s earthy spices perfectly.

Rice pilaf never disappoints either.

Final Thoughts

This simple stew has become my go-to weeknight dinner for good reason. It’s practically foolproof, budget-friendly, and somehow manages to taste like you’ve been simmering it all day when you’ve only spent twenty minutes in the kitchen.

The warm spices transform humble chickpeas into something that feels both exotic and comforting. Plus, it’s one of those magical dishes that actually tastes better the next day, which means leftovers are a blessing, not a chore.

Sometimes the simplest recipes are the ones that stick around longest.

Recipe Card

Introduction: This aromatic one-pot wonder combines tender chickpeas with warm spices like cinnamon and cumin for a comforting meal that’s ready in just 30 minutes. Perfect for busy weeknights, this budget-friendly stew delivers bold Moroccan flavors with minimal effort and tastes even better as leftovers.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 4

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced (optional)
• 1 potato or sweet potato, chopped
• 2 tbsp tomato paste
• 1 can chickpeas, drained
• 1 can diced tomatoes
• 1 tsp cinnamon
• ½ tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
2. Add carrots and potatoes to the pot. Cook for 5-7 minutes until vegetables begin to soften.
3. Stir in tomato paste and cook for 1 minute until fragrant.
4. Add cinnamon, cumin, salt, and pepper, stirring to coat vegetables.
5. Pour in diced tomatoes and drained chickpeas. Bring mixture to a boil.
6. Reduce heat to low and simmer for 10-15 minutes until potatoes are tender and flavors have melded.
7. Taste and adjust seasoning as needed. Serve hot with couscous or quinoa.

Notes:

• Sweet potatoes can be substituted for regular potatoes for added sweetness and nutrition
• For extra richness, stir in a tablespoon of harissa paste or add ¼ tsp smoked paprika
• The stew can be made up to 3 days ahead and refrigerated – flavors actually improve overnight
• For a heartier meal, add chopped spinach or kale in the last 2 minutes of cooking
• Leftovers can be frozen for up to 3 months in airtight containers
• Garnish with fresh cilantro, mint, or a dollop of Greek yogurt for extra freshness

Nutritional Information:

Frequently Asked Questions

Can I Make This Moroccan Chickpea Stew in a Slow Cooker?

I’d absolutely recommend adapting this for your slow cooker! You’ll want to sauté the onions and garlic first, then add everything else and cook on low for 4-6 hours.

How Long Does Leftover Moroccan Chickpea Stew Last in the Refrigerator?

I’d store your leftover Moroccan chickpea stew in the refrigerator for up to four days. I’ll keep it in an airtight container and reheat thoroughly before serving to maintain the best flavor and safety.

Can I Freeze Moroccan Chickpea Stew for Meal Prep?

Yes, I can freeze Moroccan chickpea stew for meal prep! It’ll last up to three months frozen. I’d portion it into containers, leaving space for expansion, then thaw overnight before reheating.

Is This Moroccan Chickpea Stew Recipe Vegan and Gluten-Free?

Yes, I can confirm this recipe is both vegan and gluten-free! All ingredients are plant-based with no animal products, and there’s no wheat, barley, or rye. It’s perfect for various dietary restrictions.

What Can I Do if My Stew Is Too Watery?

If your stew’s too watery, I’d simmer it uncovered longer to reduce liquid, mash some chickpeas to thicken naturally, or add tomato paste for body and richer flavor.