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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 www.groundedandsurrounded.com/
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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

Equipment

  • cutting board
  • knife
  • large pot

Ingredients

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

Instructions

  • 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.

Notes

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!