Moroccan Chickpea Stew

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.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Casserole

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 245kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

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

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

Nutrition