Vegetarian Moroccan Chickpea Stew
Are you ready for a Meatless Monday recipe that fills you up?
You won’t even miss the meat with this Vegetarian Moroccan Chickpea Stew!
The colors are vibrant and the flavors are bold in this thick stew.
What are you waiting for? Let’s get cooking!
This vegetarian recipe is full of flavor and a perfect dish to share with others. The flavors are bold and unique yet not overpowering for children at the table who prefer a more traditional American cuisine.
Don’t be scared away by the lengthy list of ingredients, this stew really comes together quickly!
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We love the fact that this Vegetarian Moroccan Chickpea Stew recipe is packed full of protein, and leaves your stomach feeling full and satisfied. The red lentils and chickpeas have enough protein along with all the vegetables to fill you up.
Let’s face it, meat can be really expensive so to have an option once or twice a week that doesn’t contain it can be helpful to your grocery budget.
Lately, I have been eating this plant based stew with Crunchmaster crackers! They are gluten-free and full of healthy seeds and very minimal ingredient list. They have a variety of flavors and I haven’t found one yet that I dislike!
Like I stated before, this vegan stew recipe looks complicated, but it really is simple to prepare. My advice would be to give yourself enough time to “mise en place” before you need to get the stew on the stove. Or better yet, do all of your vegetable chopping the night before and have it ready and waiting for you!
I often prep parts of recipes hours or days before meal time to save my sanity and make dinner time more relaxed and enjoyable for me. With that said, I would greatly encourage you to do this during the holidays each year. Trust me, it’s a game changer. 🙂
Now onto the amazing Vegetarian Moroccan Chickpea Stew recipe….
Moroccan-Inspired Chickpea Stew
Equipment
Ingredients
Main Ingredients
- 1 Tablespoon light olive oil (or butter or avocado oil)
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 large celery, chopped
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (15 ounce) can tomato sauce
- 32 ounces (4 cups) vegetable stock, divided
- 1 cup red lentils
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 Tablespoon ground turmeric
- 1 Tablespoon ground cumin
- 2 teaspoons ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups cherry tomatoes, quartered
- 2 cups greens (spinach or chard), roughly chopped
Instructions
- In a large soup pot over medium heat, pour in the oil. Add the onion, carrots, celery, and garlic and sauté until softened or about 5 minutes.1 Tablespoon light olive oil, 1 medium onion, diced, 2 large carrots, peeled and sliced, 2 large celery, chopped, 2 teaspoons minced garlic
- Stir in the tomato sauce, 2 cups broth and lentils. Simmer with the lid on until lentils are soft and begin to thicken the broth, about 20 minutes. Most of the liquid will be absorbed and the mixture will be thick.1 (15 ounce) can tomato sauce, 32 ounces (4 cups) vegetable stock,, 1 cup red lentils
- Add in the remaining 2 cups broth, chickpeas and Moroccan spices (turmeric, cumin, paprika, coriander, salt, black pepper). Stir until combined and simmer an additional 15 minutes.2 (15 ounce) cans chickpeas (garbanzo beans),, 1 Tablespoon ground turmeric, 1 Tablespoon ground cumin, 2 teaspoons ground paprika, 2 teaspoons ground coriander, 1 teaspoon salt, 1 teaspoon ground black pepper
- Turn off the heat and add in the cherry tomatoes and chopped greens. Stir until combined and let the stew sit for 15 minutes before serving. Add additional salt and pepper, if desired.2 cups cherry tomatoes, quartered, 2 cups greens (spinach or chard), roughly chopped
- Store leftovers in an airtight container in the fridge for up to 4 days.
The best flavor and texture!!
Thanks for sharing this Moroccan-Inspired Chickpea Stew , this one seems fab !!! Its like mouth watering situation for me.
You’re welcome! I really hope you enjoy this recipe, Rafael. Happy cooking!
Do you have a guide on how this could be cooked in an InstantPot??
Thanks!
Hi Vikki, I don’t. However, that is a GREAT idea. Thank you for asking this question and we will have to see what happens in the future! Happy cooking! 🙂
I would love to make this stew, but I just have one question. The tomato sauce you are using, is it the same as the bottled tomato sauce that one usually puts on fries or is it juiced tomatoes. Cannot wait to make this stew:-)
Hi Brenda! Great question! The tomato sauce is not ketchup or tomato juice, it is in a 15oz tin can and is usually found with the cans of diced tomatoes and tomato paste at your local grocer. The tomato sauce I use in this stew is made of pureed tomatoes. This article may be helpful to you! https://www.epicurious.com/ingredients/whats-inside-your-can-of-tomatoes-article Happy Eating!
Just finished making this for the first time…I’m in love! Easy recipe but such complex flavors. This is definitely going to be a repeat. I think I’m going to try it in the crock pot for those days where I can’t hang out in the kitchen but want a hearty stew for dinner. Plus I really like how flexible this recipe is. Thanks so much for sharing!
Mira, you just made my day! I am over the moon to hear how much you liked this yummy recipe. Thanks for sharing your recipe experience with all of us. Happy Eating!
This is an absolutely fantastic recipe. Just made tonight and it’s perfect.
I definitely need to try more recipes from this site!
Hey Jeffrey! I am SO glad you enjoyed this stew. Yes, I think you should try more recipes from here. 😉 You may enjoy the Vegetarian Tostadas and Southwestern Quinoa too. Happy Eating!
This recipe is insane. So very tasty, and loaded with veggies. Love at first bite! Definitely going to become a regular recipe in my house.
Katarina, I am SO glad you enjoyed this stew! Isn’t it amazing how flavorful and filling this recipe is considering how healthy it is too?! Thanks for taking the time to leave a comment. Happy eating!
This looks so delicious! My husband and I are going to eat vegetarian once a week and we will try this tonight! What are the white shavings garnishing the fish in the photo?
Hi Laura! Eating vegetarian 1x/week sounds like a wonderful idea. I hope this stew makes your meal rotation each month. 😉 The white shavings on top is freshly shaved Parmesan. Blessings to you!
This was really good and easy to make!
Thanks for your kind report, Michele! This is one of our favorite vegetarian stews too. Happy eating! 🙂
SUPER DELUCIOUS!! Im so glad I came across this recipe.
Woot woot!! I am SO glad you enjoyed it, Jashaira! Thanks for telling me. You made my day! 🙂
This is fantastic???????????? the best veg stew I’ve ever made thanks to you lol!! perfect for family gatherings too, thanks ????
Isn’t it just the best, Belinda?! Thanks for sharing your recipe experience with me. It always make my day to know there are happy tummies out there because of this blog. Blessings!
What a GREAT recipe! The spices make it EXTRAORDINARY! I added a couple mini-sweet peppers, 6 two-inch gold potatoes, and a 5 ounce container of fresh spinach just to use them up. They worked well.
Hi Clo! I love the ingredients you added. Sounds delish! Thanks for your sweet comment. Happy cooking!
Can you put it all in a crock pot for 6 hrs? Or will it turn to mush?
Hmmmm, great question! I would certainly give it a go and see!I know my stove top Split Pea Soup recipe can be made in the crock pot and it is a similar sort of recipe. The soup may be a little more tender than it’s original version, but I bet just as delicious! You will have to let me know if you try it, Paul. 🙂 Happy eating!
I made this last night – it was delicious! Grazie!
Wonderful! Thank you for sharing your recipe experience with me. 🙂 You made my day! Blessings to you, Faustina!
Can’t say enough good about this recipe! I made a potful, put it in a pretty dish then served it with our Thanksgiving dinner! The vegetarians just loved it, along with everyone else! Everyone asked for the recipe! By adding the sour cream, it makes the whole dish just a wonderful, creamy, comfort food. Thank you so much for the recipe, I’m making it again today to serve to my friends for lunch!
Cat, you just made my day! Thank you for your glowing review of this hearty recipe. I never thought to serve it at holiday dinners. Great idea! I’m so happy to hear you are having it again with friends today. Enjoy 🙂
Sounds healthy and hearty! 🙂 Thanks so much for sharing it with us at Savoring Saturdays! 🙂
Yum! This looks amazing!
This sounds perfect for these crazy winter months! Thanks for sharing 🙂
Wonderful recipe That I will try soon. Lentils are one of my fav’s and the red lentils cook up so fast. Thanks for sharing. Nancy A.
I really think you will love this one Nancy! The flavors are HUGE considering how healthy and simple the soup is to make 🙂
This looks super delicious! The perfect thing for cold winter weather:)
Hi Ginnie! First, can I just say, I love your name and the way it is spelled?! Second, yes, the stew is perfect in this cold weather. We are in SD and it is relatively warm today, 36F 😉 Is it cold where you are too?
This looks great I am going to pin this for later.. glad to connect through the pin junkie link up! 🙂
Lauren, it is so delicious! It is unfortunate that the photos don’t do the recipe justice. Boo! I actually just made this last night and ate it today for lunch. The leftovers are just as great 🙂