Print

Moroccan Chickpea & Vegetable Stew

Moroccan chickpea vegetable stew - featured image
Print Recipe

This vibrant Moroccan chickpea & vegetable stew is a hearty, one-pot dinner packed with plant-based protein, colorful veggies, and warming spices. Naturally vegan and gluten-free, it’s easy to make, deeply flavorful, and perfect for meal prep or feeding a crowd.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 medium carrots, sliced into rounds (about 1 cup)
  • 2 celery stalks, diced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 medium zucchini, diced (about 1 1/2 cups)
  • 1 red bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes (fire-roasted if available)
  • 4 cups vegetable broth (low sodium preferred)
  • 1 medium sweet potato, peeled and diced (about 1 1/2 cups, optional)
  • 1 cup frozen peas (or fresh)
  • 2 cups chopped kale or spinach
  • Juice of 1 lemon
  • Optional toppings: Fresh cilantro or parsley, chopped; lemon wedges; Greek yogurt or coconut yogurt; toasted slivered almonds

Instructions

  1. Prep all vegetables: dice onion, celery, carrots, zucchini, red bell pepper, and sweet potato (if using). Mince garlic and grate ginger.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add onion, carrots, and celery. Sauté for 5-6 minutes until onions are soft and translucent.
  4. Add garlic and ginger; cook for another 1 minute until fragrant.
  5. Add cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until aromatic.
  6. Stir in sweet potato, zucchini, and red bell pepper. Mix well to coat with spices.
  7. Pour in diced tomatoes (with juices), vegetable broth, and chickpeas. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until sweet potatoes are fork-tender and flavors meld.
  9. Stir in peas and chopped kale or spinach. Cook for 2-3 minutes until greens wilt and peas are heated through.
  10. Squeeze in lemon juice. Taste and adjust salt, pepper, and cayenne as desired.
  11. Ladle stew into bowls. Top with fresh herbs, yogurt (if desired), and toasted almonds. Serve with lemon wedges.

Notes

Toast the spices in oil before adding liquids for maximum flavor. Add tougher veggies first and greens/peas at the end to avoid mushiness. The stew thickens as it sits; add broth when reheating. Customize with seasonal veggies or extra protein like lentils or tofu. Freezes well for up to 2 months.

Nutrition

Keywords: Moroccan stew, chickpea stew, vegan dinner, gluten-free stew, one pot meal, vegetable stew, plant-based, healthy, meal prep, easy dinner

Find it online: https://tessierecipes.com/moroccan-chickpea-and-vegetable-stew-recipe-easy-one-pot-dinner/