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

Description

A hearty and flavorful Moroccan Chickpea Stew packed with warming spices, vegetables, and plant-based protein. Perfect for a healthy, satisfying vegan meal.

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

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5-7 minutes.
Add garlic and ginger, cook for 1-2 minutes until fragrant.
Stir in cumin, coriander, paprika, cinnamon, turmeric, cayenne (if using), and salt. Cook for another minute to toast the spices.
Add tomato paste and cook for 1-2 minutes, stirring constantly.
Pour in the chopped tomatoes, chickpeas, carrots, butternut squash or sweet potato, and vegetable stock. Stir well to combine.
Bring to a simmer, cover, and cook on low heat for about 30-35 minutes, or until vegetables are tender.
Taste and adjust seasoning with black pepper, additional salt, or a bit of maple syrup if desired.
Serve hot, garnished with fresh coriander. Optionally pair with rice, couscous, or crusty bread.

Notes

For extra heat, add more cayenne or a pinch of chili flakes.
This stew tastes even better the next day as flavors develop.
Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Use sweet potato instead of squash for a slightly sweeter flavor.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Main
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 10g
Sodium: 780mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg