This comforting Moroccan Chickpea Stew is the perfect combination of bold flavors and effortless cooking. With tender chickpeas simmered in a fragrant, spiced tomato broth, it’s a simple yet satisfying meal that’s ready in just 30 minutes! Whether you’re making a cozy weeknight dinner or meal-prepping for the week ahead, this vegan dish is guaranteed to fill your kitchen with warmth and spice.
Moroccan Chickpea Stew is all about balance — warm spices, hearty chickpeas, and a deeply savory tomato base come together for a meal that feels both nourishing and indulgent. I’ve made so many variations of this dish, but the essentials never fail. The chickpeas soak up the rich, aromatic broth, while a sprinkle of fresh herbs add brightness. The best part? It’s incredibly versatile and loved by everyone, whether you’re a spice enthusiast or just looking for an easy, comforting dinner. This one-pot wonder is a must-try!
Why You'll Love this Moroccan Chickpea Stew Recipe
- Ready in just 30 minutes. To make this easy vegan stew, start by sautéing onions and garlic with a fragrant blend of Moroccan-inspired spices. Then, add tomato paste, diced tomatoes, and chickpeas to create a rich and hearty stew. Serve it with fluffy couscous or crusty bread for a meal that feels special but couldn’t be easier to make.
- Rich and fragrant. While there are plenty of chickpea stews out there, this one stands out with its bold, smoky spices and luscious, tomato-based broth. The combination of cumin, turmeric, and paprika gives it an irresistible depth, while the chickpeas add a satisfying, creamy texture. It’s comfort food with a North African twist!
- Customizable to your taste. One of the best things about Moroccan Chickpea Stew is how adaptable it is. Want it extra spicy? Add some harissa or chili flakes. Prefer a heartier dish? Toss in lentils, sweet potatoes, or greens like spinach or kale. However you tweak it, the core flavors stay beautifully intact, making this dish endlessly flexible and always delicious.
Ingredient Notes
To make this comforting Moroccan Chickpea Stew, you will need the following ingredients (full measurements in recipe card below):
- olive oil – for sautéing the aromatics and building a rich flavor base.
- onion + garlic – these aromatics add depth and sweetness to the stew.
- seasoning - this soup is seasoned with paprika, cumin, turmeric, salt, and pepper.
- diced tomatoes – this forms the base of the stew. Use high-quality canned tomatoes for the best depth of flavor.
- tomato paste – intensifies the tomato flavor and adds richness.
- chickpeas – the star of the dish, providing a creamy texture and plant-based protein. We used canned chickpeas but you can easily substitute with dry chickpeas. If using dried chickpeas, substitute with ½ cup of dried chickpeas, soak them overnight, then cook until tender before adding to the stew. See How to Cook Dried Beans for cooking instructions and tips.
- vegetable broth (or water) – for the base of the stew.
- fresh cilantro - for a pop of freshness and color.
You will also need measuring cups and spoons and a large pot or Dutch oven.
How to Make the Best Moroccan Chickpea Stew
- Sauté aromatics. In a medium pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onions, garlic, paprika, cumin and turmeric. Stir well until fragrant, about 1 minute.
- Add chickpeas and soup base. Add tomato paste, diced tomatoes, chickpeas and vegetable broth. Stir well and bring it to a boil.
- Simmer. Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally to prevent chickpeas from sticking to the bottom of the pot. Season the stew with salt and pepper.
- Serve. Garnish with cilantro and serve warm with a side of couscous, crusty bread, or rice.
Recipe Variations
- Add more veggies. This dish is a great way to incorporate extra vegetables! Try adding diced sweet potatoes, zucchini, or bell peppers for more texture and nutrients. You can also toss in leafy greens like spinach or kale toward the end of cooking.
- Make it extra spicy. Love heat? Add harissa, a pinch of cayenne, or chopped fresh chili peppers to the stew. This gives it a fiery kick that pairs beautifully with the warming spices.
- Switch up the protein. Want an even heartier dish? Stir in cooked lentils or add shredded chicken for a protein boost.
- Incorporate dried fruit. For a subtle sweetness, add a handful of chopped dried apricots or golden raisins. They complement the warm spices and create a delicious contrast of flavors.
How to Serve
Moroccan Chickpea Stew is delicious on its own, but pairing it with the right sides to soak up the rich, spiced broth makes it even better. Here are some of my favorite serving ideas:
- Pita Bread
- Couscous
- Basmati Rice with Saffron
- Oven Roasted Vegetables
- Flatbread
- Maple Roasted Carrots with Yogurt Sauce
Recipe Tips and Tricks
- Let the spices bloom. To get the most flavor from the spices, toast them in the oil for about a minute before adding liquid. This helps release their essential oils and deepen the dish’s aroma.
- Adjust the consistency. If you prefer a thicker stew, mash some of the chickpeas with the back of a spoon. For a soupier consistency, add a little more broth.
- Balance the flavors. If the stew tastes too acidic from the tomatoes, add a pinch of sugar or a drizzle of honey to round out the flavors.
Storing and Freezing Instructions
How to Store
To store leftover Moroccan Chickpea Stew, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 4-5 days.
How to Reheat
Warm the stew gently in a saucepan over medium heat, adding a splash of water or broth if needed. Alternatively, microwave it in a bowl, stirring occasionally until heated through. Serve with fresh herbs and a squeeze of lemon for extra brightness.
How to Freeze
This stew freezes beautifully. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
FAQ
Absolutely! The flavors only improve with time, making it a great make-ahead meal. Prepare the stew a day or two ahead and store it in the fridge. Reheat before serving and enjoy!
Yes! To make Moroccan Chickpea Stew in the slow cooker, start by sautéing the onion, garlic, and spices in a pan as directed to enhance their flavors. Then, transfer them to the slow cooker along with the diced tomatoes, tomato paste, chickpeas, and vegetable broth. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the fresh cilantro just before serving. The slow cooker method allows the flavors to deepen and meld beautifully while requiring minimal hands-on time.
For a creamier texture, you can blend a small portion of the stew and stir it back in, or add a splash of coconut milk. Another option is to mash some of the chickpeas with a fork before simmering, which helps thicken the broth naturally. Coconut milk adds a slight sweetness and silkiness, making the dish even more luxurious while keeping it completely plant-based.
More Cozy Stew Recipes
- Butternut Squash Curry with Chickpeas
- Lentil Stew
- Ghormeh Sabzi (Persian Herb Stew)
- Indian Butter Chicken
- Cauliflower Curry
- Tuscan White Bean Soup
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Recipe
Moroccan Chickpea Stew
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This comforting Moroccan Chickpea Stew is the perfect combination of bold flavors and effortless cooking. With tender chickpeas simmered in a fragrant, spiced tomato broth, it’s a simple yet satisfying meal that’s ready in just 30 minutes! Whether you’re making a cozy weeknight dinner or meal-prepping for the week ahead, this dish is guaranteed to fill your kitchen with warmth and spice.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 2 tablespoons tomato paste
- 1 (14 ounces) can diced tomatoes
- 1 (14 ounces) can chickpeas, rinsed and drained
- 1 cup vegetable broth (or water)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- In a medium pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onions, garlic, paprika, cumin and turmeric. Stir well until fragrant, about 1 minute
- Add tomato paste, diced tomatoes, chickpeas and vegetable broth. Stir well and bring it to a boil.
- Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally to prevent chickpeas from sticking to the bottom of the pot. Season the stew with salt and pepper.
- Garnish with cilantro and serve warm with a side of couscous, crusty bread, or rice.
Notes
How to store: To store leftover Moroccan Chickpea Stew, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 4-5 days.
How to reheat: Warm the stew gently in a saucepan over medium heat, adding a splash of water or broth if needed. Alternatively, microwave it in a bowl, stirring occasionally until heated through. Serve with fresh herbs and a squeeze of lemon for extra brightness.
How to freeze: This stew freezes beautifully. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
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