Vegetarian Moroccan Chickpea Stew

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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 quick vegetarian dinner recipe is full of bold and unique flavors- perfect for a "Meatless Monday"! Make this vegetarian by using vegetable stock with the lentils and chickpeas. Go a step further and make it vegan by omitting the butter. Despite the lengthy list of ingredients, this healthy soup really comes together quickly! We love that this gluten free whole food recipe is packed full of protein, and leaves you feeling full and satisfied!

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.

A beautiful display of garbanzo beans, red lentils, spice mix, and fresh vegetables for a vegan Moroccan stew.

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!

A bowl of Vegetarian Moroccan Chickpea Stew topped with shaved Parmesan cheese.

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….

Print Recipe
5 from 1 vote

Moroccan-Inspired Chickpea Stew

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! We love the fact that this whole food recipe is packed full of protein, and leaves your stomach full and satisfied! Find more healthy recipes at
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish, Soup/Stew, vegan, Vegetarian
Cuisine: Gluten Free, Moroccan
Keyword: chickpeas, garbanzo beans, meatless monday, moroccan, stew, vegan, vegetarian
Servings: 6
Calories: 243kcal



Main Ingredients

  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2 large celery chopped
  • 2 cloves garlic minced
  • 1 Tbsp oil grapeseed, olive, or avocado
  • 1 15 oz can tomato sauce
  • 1 32 oz box vegetable stock
  • 1 cup red lentils
  • 2 15 oz cans chickpeas (garbanzo beans) rinsed

Moroccan Spice Blend

  • 1 Tbsp ground tumeric
  • 1 Tbsp ground cumin
  • 2 tsp ground paprika
  • 2 tsp ground coriander
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Optional Ingredients (But Not Really. Ha!)

  • 2 cups cherry tomatoes quartered
  • 2 cups greens (spinach or chard) roughly chopped


  • Saute the onion, carrots, celery, and garlic in butter until softened.
  • Add tomato sauce, 2 cups vegetable broth and lentils then simmer with lid on until lentils are soft and begin to thicken the broth. Most of the liquid will be absorbed and the mixture will be thick. Usually takes about 20 minutes.
  • Now add in the remaining 2 cups vegetable broth and chickpeas. Simmer for an additional 15 minutes.
  • Add all spices including salt and pepper. Cook for 1 minute.
  • Lastly, add cherry tomatoes, chopped greens and any additional salt and pepper if needed. Remove from heat and let sit for 10 minutes before you serve.


This recipe is easily adaptable to whatever ingredients you have in your pantry. Feel free to substitute chicken stock for vegetable, frozen spinach for fresh, or a can of diced tomatoes for the cherry tomatoes. Also, adjust spices to your preference!


Calories: 243kcal


  1. 5 stars
    Thanks for sharing this Moroccan-Inspired Chickpea Stew , this one seems fab !!! Its like mouth watering situation for me.

  2. Do you have a guide on how this could be cooked in an InstantPot??


  3. Brenda Sitzer

    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:-)

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. This was really good and easy to make!

  9. Jashaira Torres

    SUPER DELUCIOUS!! Im so glad I came across this recipe.

  10. 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.

  11. 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!

  12. I made this last night – it was delicious! Grazie!

  13. 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 🙂

  14. Sounds healthy and hearty! 🙂 Thanks so much for sharing it with us at Savoring Saturdays! 🙂

  15. Yum! This looks amazing!

  16. This sounds perfect for these crazy winter months! Thanks for sharing 🙂

  17. 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.

  18. 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?

  19. 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 🙂

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