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Moroccan chickpea stew with spoon and yogurt dressing

Moroccan Chickpea Stew

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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) (460 grams) chickpeas or 3 cups cooked chickpeas
  • 1 medium cauliflower cut into bite-size florets
  • 2 cans (15 ounces each) (800 grams) diced tomatoes
  • 1½ cups (370 grams) 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

  • 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
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.
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