Name: Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 3 garlic cloves, finely chopped; 1 tbsp grated fresh ginger; 1 tsp ground cumin; 1½ tsp ground coriander; 1 tsp smoked paprika; 1 tsp ground cinnamon; ½ tsp ground turmeric; ¼ tsp cayenne pepper (optional); 1½ tsp salt, or to taste; 2 tbsp tomato paste; 1 x 400 g can chopped tomatoes; 1 x 400 g can chickpeas, drained and rinsed; 2 medium carrots, diced; ½ small butternut squash or sweet potato, diced (about 2 cups); 500 ml (2 cups) vegetable stock; 1 tbsp maple syrup or sugar (optional); Black pepper, to taste; Fresh coriander (cilantro), to serve

Why You’ll Love Moroccan Chickpea Stew Recipe

It’s easy to prepare and comes together in about an hour, making it ideal for weeknight dinners.
The flavour profile is rich and layered: warm spices, sweet potato, briny olives and toasted almonds bring complexity.
It’s vegetarian (and easily vegan) while still being filling thanks to the chickpeas and sweet potato.
Leftovers taste even better the next day, meaning you can get more value from your cooking.
It works well served with couscous or quinoa, so you can customise the carb to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

oil (olive oil recommended)
garlic cloves, finely chopped
shallots, finely chopped
peeled and diced tomatoes (or canned chopped tomatoes)
baharat spice mix
sweet paprika
cayenne pepper or hot chilli powder, according to taste
salt (adjust to taste)
brown sugar
black pepper, to taste
tomato paste
cooked chickpeas
medium sweet potato, cubed
dried barberries (or blackcurrants)
black Kalamata olives, pitted
a handful of almonds, sliced
fresh parsley, chopped (optional)
cooked couscous or quinoa, to serve with

Directions

Chop the almonds diagonally, then dry roast them in a small frying pan over medium heat until lightly browned and fragrant, stirring frequently so they don’t burn.
Heat the oil in a large frying pan (with a lid if possible). Add the chopped shallots and fry on low heat until almost translucent, stirring occasionally.
Add the chopped garlic and stir until the onion is translucent and the garlic softens and releases its aroma.
Add all the ground spices (baharat, sweet paprika, cayenne) to the shallot‑garlic mixture, and stir them around gently for a minute or two — they can burn easily so keep stirring.
Add the tomato paste and stir it into the shallot and garlic mixture.
Add the chopped tomatoes, sweet potato cubes, salt and half of the brown sugar to the pan. Cover with a lid and cook until the sweet potato starts to soften (about 12 minutes). Then remove the lid and allow the sauce to thicken by simmering slowly, stirring occasionally.
Once the sauce has thickened, taste and adjust seasoning with black pepper and more sugar if needed.
Finally, stir in the cooked chickpeas, olives and dried barberries (or currants), and let them warm through.
Serve the stew over cooked couscous or quinoa, topped with the toasted almonds and chopped parsley (if using).

Servings and timing

Serves: 4 people
Preparation time: approximately 20 minutes
Cooking time: approximately 30 minutes

Variations

Swap sweet potato for butternut squash or pumpkin for a twist on texture and flavour.
Instead of barberries or blackcurrants, you could use dried apricots or raisins for a sweeter finish.
Use green olives or another type of olive if Kalamata aren’t available.
Make it spicier by increasing the cayenne pepper or hot chilli powder.
For added greens, stir in spinach or chopped kale at the end and cook until wilted.
Substitute quinoa or brown rice for couscous to adjust the grain side according to your dietary preference.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, gently warm it in a saucepan over medium heat, stirring occasionally. If it’s thickened too much in the fridge, add a splash of water or vegetable broth to loosen it.
This stew also freezes well: cool it completely, then transfer to a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat as above.

FAQs

What spice mix is baharat and can I substitute it?

Baharat is a warm Middle Eastern spice blend typically containing black pepper, coriander, cinnamon, cloves, cumin seeds, cardamom, nutmeg and paprika. You can make your own if not available in stores, or substitute with a mix of cumin, coriander, paprika and cinnamon to approximate the flavour.

Can I use dry chickpeas instead of canned/ready-cooked ones?

Yes — just make sure to soak them overnight and then cook them until tender before adding them to the stew. Adjust the recipe timing accordingly.

Is this recipe vegan?

Yes — the stew as written is vegan, provided you use plant-based oil and the sides (like couscous or quinoa) are plain. No dairy or animal products are required.

Can I make this in a slow cooker?

While the original recipe is stovetop, you could adapt it: sauté shallots and garlic in a pan, then transfer everything to a slow cooker, set to low for 4–5 hours or until the sweet potato is tender. Add olives and almonds near the end to preserve texture.

What can I serve with it besides couscous or quinoa?

You could serve it with rice (white, brown or basmati), crusty bread for dipping, or even roasted potatoes. For a lighter option, serve it over steamed greens or with a side salad.

How can I adjust the heat level?

The recipe includes cayenne pepper or hot chilli powder — you can reduce or omit this entirely if you prefer mild flavours, or increase it if you like more heat. Tasting and adjusting near the end is best.

Can I use fresh tomatoes instead of canned/peeled & diced?

Yes — you can use fresh tomatoes (peeled and diced) in season. Just ensure you have about the same volume and allow a little extra time for them to break down into the sauce.

Will it still taste good the next day?

Absolutely. In fact, many people find that the flavours develop even more after a night in the fridge, making leftovers especially good.

Can I add protein like meat or fish?

Yes — for a non-vegetarian version you could add shredded cooked chicken or browned chunks of lamb. If adding meat, you might need to adjust the cooking time and seasoning to accommodate.

My sauce seems too thick/thin — how do I fix it?

If too thick, add a splash of water or vegetable broth and stir to loosen. If too thin, remove the lid and let it simmer uncovered until the sauce reduces to your desired consistency.

Conclusion

This Moroccan Chickpea Stew is a delicious, comforting dish that brings bold spice and hearty texture to your table without complicated preparation. Whether you’re looking for a satisfying vegetarian dinner or a flavour-rich stew to serve family and friends, this recipe delivers. Give it a go, experiment with the variations, and enjoy the warmth of this nourishing meal.

Moroccan Chickpea Stew