One-Pot Moroccan Chickpea Stew Recipe (Vegetarian)
This Moroccan Chickpea Stew Recipe features lots of fresh veggies, tender red lentils, chickpeas, and warm seasonings in a savory, tomato-based broth. Combined and cooked in one pot, it’s a hearty vegetarian recipe that will transport your tastebuds!
What Is Moroccan Chickpea Stew?
Also known as chickpea tagine or tagine of chickpeas, traditional Moroccan chickpea stew is cooked in a tagine pot. This is a North African cooking vessel used for slow-cooked recipes. The pot has a distinct cone-shaped lid that allows steam to circulate as ingredients cook. This helps infuse the stew with rich flavors and keeps moisture in whatever is cooking.
That said, Moroccan chickpea stew is made with a variety of ingredients like chickpeas, tomatoes, fresh vegetables, and warm spices. Some versions even contain dried fruits like apricots or raisins!
Today, you can find endless variations of the dish in cultures all over the world, infusing Arab, Mediterranean, and African influences. As a result, our Moroccan garbanzo bean stew isn’t exactly authentic. But, it does use lots of traditional Moroccan inspiration, and the core ingredients provide an incredible, deep, savory flavor we know you’ll love
Recipe Ingredients
Below is an overview of the ingredients and instructions to make this Moroccan chickpea stew. Please be sure to scroll down to the recipe card below for the complete details!
- Light Olive Oil – Feel free to substitute butter or avocado oil.
- Fresh Veggies – Onion, carrots, celery, garlic, cherry tomatoes, and greens such as spinach or chard add lots of color, flavor, and nutrients to the dish.
- Tomato Sauce – Adds flavor to the broth.
- Vegetable Stock – We recommend using low-sodium stock! Chicken stock will also work.
- Red Lentils – Do not substitute any other lentils as they will not cook the same or have the same taste or texture.
- Chickpeas – Use canned chickpeas to cut down on prep time. Just make sure to rinse and drain them first.
- Moroccan Spices – Turmeric, cumin, paprika, coriander, salt, and pepper create a bold, savory flavor with just a touch of heat and lots of depth.
Helpful Tools
How to Make This Vegetable Moroccan Stew Recipe
- Sauté. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté to soften.
- Simmer. Stir in the tomato sauce, part of the broth, and lentils. Then, cover, and simmer until the lentils are soft and the broth thickens. Most of the liquid will absorb into the lentils as they cook! The mixture is supposed to be thick.
- Season. Add the chickpeas, remaining broth, and spices, stirring to combine. Then, continue to simmer and heat through.
- Add the remaining ingredients. Turn off the heat, and add the cherry tomatoes and greens. Stir to combine and wilt the greens, and let the stew sit for at least 15 minutes to develop the flavor. Season to taste, and enjoy!
Common Questions
We love to serve our stew topped with fresh parsley and a dollop of Greek yogurt. It’s plenty filling enough on its own but even better with a side of naan, pita, or crust bread to soak up all the broth!
We haven’t tested it, but think it would work! Sauté the veggies in a skillet on teh stove. Then, combine all the ingredients except the tomatoes and greens, cover, and cook. Stir in the extra veggies just before serving.
Leftover stew will stay fresh in an airtight container in the fridge for up to 4 days. Let it cool to room temperature before strong. Then, reheat in the microwave or in a pot over medium-high heat on the stove.
Yes! This recipe will keep fresh in a freezer-safe container in the freezer for up to 3 months. Thaw it in the fridge overnight when you’re ready to serve.
More Hearty Comfort Food Recipes
One-Pot Moroccan Chickpea Stew Recipe (Vegetarian)
Equipment
- 1 knife
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.
Notes
Nutrition
Did you enjoy this Moroccan Chickpea Stew recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
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!