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.

Top Moroccan chickpea stew with yogurt, fresh cilantro, lemon juice, crunchy nuts, and dried fruits lightly toasted in cinnamon and olive oil for a special dinner.

Moroccan chickpea stew with yogurt dressing and fresh cilantro

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is Moroccan Chickpea Stew?

Moroccan chickpea stew on a bed of couscous with fresh cilantro

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).

Moroccan chickpea stew with yogurt and fresh cilantro on top

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!

Moroccan chickpea stew video

Ingredients & Substitutions for Moroccan Chickpea Stew

Ingredients for moroccan chickpea stew

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.
Moroccan chickpea stew served on yellow couscous and a dollop of yogurt

How to Make Moroccan Chickpea Stew

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.

chopped onion and garlic in oil in a blue skillet

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

moroccan flavor base with onion in a skillet

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.

cauliflower florets, chickpeas, and a wooden spoon in a skillet

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.

tomatoes, broth, cauliflower and chickpeas in a blue skillet

Taste and adjust for salt and heat before serving.

Moroccan chickpea stew after simmering with hand holding a spoon

Serving Suggestions

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

Moroccan chickpea stew with yogurt and fresh cilantro on top

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

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.

dried fruits and nuts frying in a black skillet

Variations

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

Chickpea Stew with spoon

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.

Tip

The flavor base is everything!

Sautéing onions, garlic, and spices in extra virgin olive oil is the most crucial step in this Moroccan stew recipe, so please don’t skip it.

It only takes about 5 minutes and will completely change the dish’s flavor, making it richer, more aromatic, and much tastier.

Storage & Make Ahead

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.

Moroccan chickpea stew with fresh cilantro on a white plate

More Chickpea Recipes

More Moroccan Recipes

Moroccan chickpea stew with spoon and yogurt dressing

Moroccan Chickpea Stew

By: Nico Pallotta
5 from 6 votes
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic pressed
  • 1 tablespoon harissa or ¼ teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
  • 1 medium cauliflower cut into bite-size florets
  • 2 cans (15 ounces each) diced tomatoes
  • cups vegetable broth
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper
  • 1 tablespoon flat-leaf parsley or fresh cilantro, chopped + 1 lemon cut into wedges

Instructions 

  • Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped) and sauté on medium heat for 3 minutes.
    Add 3 cloves garlic (pressed), 1 tablespoon harissa, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and sauté for 2 more minutes until fragrant.
    moroccan flavor base with onion in a skillet
  • Stir in 2 cans (15 ounces each) chickpeas, drained and rinsed, then add 1 medium cauliflower cut into florets.
    cauliflower florets, chickpeas, and a wooden spoon in a skillet
  • Add 2 cans (15 ounces each) diced tomatoes, 1½ cups vegetable broth, 1 teaspoon salt, and 2 twists black pepper.
    Simmer for 20 minutes or until the cauliflower is fork tender. Stir occasionally.
    Moroccan chickpea stew after simmering with hand holding a spoon
  • Taste and adjust for salt and heat before serving with a squeeze of lemon juice and chopped parsley.
    Moroccan chickpea stew with yogurt and fresh cilantro on top

MAKE IT A MEAL

  • Serve with couscous, rice, or pita bread. Top with a dollop of Greek or non-dairy yogurt.
    Optionally, top with toasted nuts and dried fruits sautéed in cinnamon and olive oil.
    See "Serving Suggestions" chapter linked below for more info.
    Moroccan chickpea stew served on yellow couscous and a dollop of yogurt

Video

Easy Moroccan Chickpea Stew (one-pot)

Notes

Nutrition information is an estimate for 1 serving of Moroccan chickpea stew out of 4 servings without couscous, rice, or yogurt.
STORAGE & MAKE AHEAD
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.
ALSO ON THIS PAGE

Nutrition

Calories: 355kcal, Carbohydrates: 54g, Protein: 16g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1246mg, Dietary Fiber: 15g, Sugar: 16g, Vitamin A: 385IU, Vitamin B6: 1mg, Vitamin C: 95mg, Vitamin E: 3mg, Vitamin K: 55µg, Calcium: 176mg, Folate: 305µg, Iron: 7mg, Manganese: 2mg, Magnesium: 108mg, Zinc: 3mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 6 votes (4 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    I made this recipe primarily because I needed to use up a head of cauliflower
    and what a wonderful event. The end product ws excellent!!. Thank you for sharing. Sally

    1. Hi Sally,

      I’m delighted your enjoyed this stew, thank you for taking the time to write a review 🎉

      All the best,
      Louise

  2. 5 stars
    This was a fantastic quick meal with loads of flavour and filling.
    Made a raita to go along with it and some basmati rice with cilantro and lime. D’lish

    1. That sounds absolutely scrumptious, Kim – the raita is a great tip!

      Thank you for taking time to leave a comment 🎉

      Kindest, Louise