Can I make this dish in advance?

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!

Can I make this chickpea stew in the slow cooker?

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.

How can I make this stew creamier?

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.

Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, finely chopped; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 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); 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 2 tablespoons fresh cilantro, finely chopped

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

Scale

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 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)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons fresh cilantro, finely chopped

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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