Moroccan Chickpea Stew

Moroccan chickpea stew is a delicious one-pot meal of chickpeas simmered in a flavorful and aromatic tomato sauce.

You can make it 30 minutes with simple ingredients for a wholesome weeknight dinner and meal prep and serve it with couscous, rice, or pita bread to sop up the flavorful sauce.

Moroccan chickpea stew is a North-African-inspired one-pot dish made with chickpeas and cauliflower simmered in a rich and aromatic tomato-based sauce.

This recipe will remind you of Harira Soup and Moroccan Lentil Soup, two delicious high-protein vegetarian recipes from the Maghreb region you loved.

The mild cumin aroma and gentle spiciness are reminiscent of our Moroccan Carrot Salad and Zaalouk Eggplant Dip.

Its texture is between a chickpea soup (with less liquid) and a chickpea curry (a little more saucy).

Like most of our other stews, such as Italian Pasta e Ceci, Indian Chana Saag, Mediterranean Chickpea Stew, African Peanut Stew, Tuscan Bean Stew, and Eastern-Mediterranean Spinach Stew, this Moroccan chickpea stew is ridiculously easy to make.

Plus, thanks to the fragrant spices and wholesome ingredients, the recipe is packed with flavor and nutrition.

Make Moroccan chickpea stew a meal with a complete protein profile by serving it with Moroccan couscous or plain couscous, Pita bread, or rice.

Add extra flavor by topping it with a squeeze of lemon, fresh cilantro or parsley, and a sprinkling of toasted nuts and dried fruits sautéed in cinnamon.

You’ll love the combination of crunchy and creamy texture and sweet, sour, and savory flavors. It’s truly irresistible!

Quantities are in the recipe box at the bottom of the page.

Flavor Base

Start this recipe by making a flavor base that will infuse the chickpea stew with plenty of fragrant flavors. You’ll need:

• Extra virgin olive oil: substitute regular olive oil.
• Onion: you can use white or yellow onion. Substitute shallots for onion.
• Garlic: fresh garlic is best. Grated, minced, or pressed.

Spices

• Ground Cumin
• Ground Coriander
• Ground Cinnamon (optional)

Substitute 2 teaspoons of Ras el Hanout for cumin and coriander.

Ras el Hanout is a Moroccan spice blend made with cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

Harissa

Harissa is a hot chili pepper paste and a staple in every Morocco and Maghreb’s kitchen.

It’s spicy and fragrant as the chili peppers are mixed with garlic, coriander seeds, caraway seeds, cumin, and olive oil.

If you find authentic Harissa sauce, you’ll only need a couple of teaspoons to season a dish for four people who can tolerate mild spiciness.

Use harissa to your liking. Start with a teaspoon or two and add more towards the end if necessary.

Substitute red pepper flakes or cayenne pepper for harissa.

Chickpeas

You can use canned or dry chickpeas you soaked and cooked in boiling water until tender.

Look at our “How to cook chickpeas guide” to learn how to cook dry chickpeas on the stovetop or in an instant pot.

Cauliflower

Cauliflower is delicious with chickpeas and is used often in Moroccan cuisine.

Substitute sweet potato, potatoes, carrot, butternut squash, eggplant, spinach, or okra for cauliflower.

Canned tomatoes

We recommend diced tomatoes because they add a rustic chunky texture.

Substitute fire-roasted tomatoes, whole canned peeled tomatoes, and crushed tomatoes for diced tomatoes.

You can use tomato passata or tomato puree if you prefer chickpea stew with a smoother texture.

Vegetable broth

We use low-sodium vegetable broth. Substitute water for vegetable broth.

Fresh herbs

You can serve Moroccan chickpea stew with either flat-leaf parsley or cilantro leaves (fresh coriander).

Lemon juice

Don’t forget a generous squeeze of lemon juice on top before serving. The acidity of the lemon adds freshness and makes the other flavors pop.

Serves well with

• Moroccan couscous or plain couscous.
• Basmati rice or whole grain rice.
• Pita bread or Naan.
• Greek-style or non-dairy yogurt.
• Toasted nuts and dried fruits such as chopped dates, apricots, raisins, shaved almonds, and pistachios sautéed for 2 minutes in olive oil and a teaspoon of cinnamon.

US cups + grams measurements in the recipe box at the bottom of the page.

Rinse, dry, and cut the cauliflower into florets. Finely chop the onion.

Heat the extra virgin olive oil in a large skillet. Add the chopped onion and sauté on medium heat for 3 minutes.

Stir often, and don’t let the onion brown.

Add grated garlic, harissa paste, ground cumin, coriander, cinnamon, and sauté for 2 more minutes or until fragrant.

Now, add drained and rinsed chickpeas and cauliflower florets, season them with salt and black pepper, and stir them in the spice mixture for one minute.

Add canned tomatoes and vegetable broth and simmer on medium heat for about 20 minutes or until the cauliflower is fork tender.

Stir occasionally to prevent the chickpeas from sticking to the skillet.

Taste and adjust for salt and heat before serving.

Add a squeeze of fresh lemon juice and chopped parsley or cilantro before serving this delicious Moroccan chickpea stew.

Also, you can turn this stew recipe into a nutritious and satisfying meal by serving it with:

• Moroccan couscous or plain couscous, pita bread, naan bread, or rice.
• Top it with a dollop of Greek yogurt or non-dairy yogurt.

30-Min Meals

Moroccan Couscous

Basics

How to cook couscous

Breads

Pita Bread

Breads

Naan Bread

Nico’s Serving Tip (Optional)

To make this dish even more Moroccan, top each serving with a tablespoon of a sweet and crunchy mix of toasted nuts, dried fruit, and cinnamon. You’ll need:

• 1 tablespoon extra virgin olive oil
• 3 tablespoons slivered almonds
• 1 tablespoon shelled pistachios or pinenuts
• ½ cup pitted dates chopped
• ½ cup dried apricots chopped
• 1 tablespoon raisins
• 1 teaspoon cinnamon + more to garnish
• ½ teaspoon cumin

Heat the olive oil in a non-stick skillet, add all ingredients, and sauté for 2 minutes until the nuts start to brown.

You can make chickpea stew with most vegetables. For example, substitute sweet potato, potatoes, carrots, butternut squash, eggplant, spinach, or okra for cauliflower.

Chickpea stew with sweet potatoes

This is another delicious one-pot recipe you can make in about 30 minutes for a tasty weeknight dinner.

We use sweet potatoes instead of cauliflower, and the result is fantastic!

Check out our chickpea stew recipe with sweet potato.

Make Ahead: This recipe is excellent for meal prep as it stores well in the fridge and freezer.

Refrigerator: Keep Moroccan chickpea stew leftovers in an airtight container for up to 4 days.

Freezer: Let the stew cool down completely, transfer it to a freezer-friendly container, and freeze for 3 months.

Thaw & Reheat: Defrost in the fridge for several hours. Warm it in the microwave for 2 minutes or in a saucepan with a splash of water for 5 minutes.

• Chickpea salad & chickpea pasta salad
• Chickpea tuna
• Farro salad & Orzo salad
• Cauliflower curry & Pumpkin curry
• Hummus & Roasted red pepper hummus

For more ideas, check out our compilation with 35+ best chickpea recipes.

Salads

Chickpea Salad

Soups

Cauliflower curry

30-Min Meals

Vegan Tuna

Dips and Spreads

Roasted Red Pepper Hummus

• Moroccan carrot salad
• Harira soup
• Moroccan lentil soup
• Eggplant zaalouk
• Lentil and cauliflower salad
• Sweet potato and lentil salad
• How to cook couscous
• Moroccan couscous

For many more 30-minute meal ideas, check out our 30-minute meal category page.

One-pot Meals

Harira Soup

Soups

Moroccan Lentil Soup

Salads

Cauliflower Lentil Salad

Salads

Zaalouk (Moroccan Eggplant Dip)