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To make Moroccan Chickpea Stew, you will need these simple ingredients: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper (adjust to taste) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Lemon wedges for serving Using fresh ingredients makes a big difference in flavor. Fresh veggies like onions, carrots, and zucchini add crunch and brightness. Canned chickpeas save time, but fresh dried ones can add better texture. For the best taste, use fresh herbs for garnish instead of dried ones. When selecting chickpeas, look for cans without dents or bulges. The liquid should be clear, not cloudy. If you prefer dried chickpeas, choose ones that are whole and not broken. Soak them overnight for the best results. Fresh chickpeas cook faster and taste better. When cooked right, they should be tender but not mushy. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 finely chopped large onion. Cook the onion for about 5 minutes. You want it softened and translucent. Next, add 2 minced garlic cloves and stir for 1 minute. This step brings out the garlic's great flavor. After the garlic, toss in 1 diced carrot, 1 diced bell pepper, and 1 diced zucchini. Stir these together and cook for 5 to 7 minutes. The veggies should start to soften but not become mushy. This mix builds a tasty base for your stew. Now, it's time to add the spices. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper. Add salt and pepper to taste. Stir well and cook for another 1 to 2 minutes. This step makes your kitchen smell amazing! Next, pour in 1 can of diced tomatoes and 2 cups of vegetable broth. Mix everything together until well combined. Finally, gently fold in 2 cans of drained and rinsed chickpeas. Bring the stew to a boil. Once it boils, lower the heat and let it simmer for 20 to 25 minutes. This lets all the flavors blend beautifully. Taste the stew before serving. Adjust the seasoning if needed, then enjoy! To boost flavor, use fresh spices. Fresh spices give a stronger taste than old ones. Toast whole spices in a pan for a few minutes before grinding them. This brings out their best flavors. Adding a splash of lemon juice brightens the stew. You can also add a dash of harissa for heat. This North African chili paste adds depth and warmth. Don't forget to taste as you go. Adjust the seasonings until it tastes just right for you. One common mistake is not cooking the onions long enough. They should become soft and sweet. If the garlic burns, it can make the stew bitter. Always add garlic after the onions are soft. Another mistake is adding too much salt at once. Start with a little, then adjust later. Lastly, avoid overcooking the vegetables. You want them tender but still holding their shape. Serve the stew with warm bread for dipping. It goes great with fluffy couscous or rice. A dollop of yogurt adds creaminess and cools the spice. For garnish, sprinkle fresh cilantro or parsley on top. A wedge of lemon adds a fresh twist. Try pairing it with a simple green salad for balance. Enjoy this stew with friends for a cozy meal. Pro Tips Use Dried Chickpeas: For a more authentic texture, consider using dried chickpeas instead of canned. Soak them overnight and cook until tender before adding them to the stew. Adjust Spice Levels: Feel free to adjust the amount of cayenne pepper based on your heat preference. Start with a small amount and add more as needed. Let It Rest: Allowing the stew to sit for a few hours or overnight in the refrigerator can enhance the flavors significantly. Reheat gently before serving. Garnish Creatively: Experiment with different herbs for garnish, such as mint or basil, to give the stew a unique twist and freshness. {{image_2}} You can change the stew by adding more vegetables. Try adding sweet potatoes for a sweet touch. Broccoli or kale can boost the nutrition. Eggplant adds a nice texture. Just remember to adjust the cooking time. Some veggies cook faster than others. Always chop them to the same size for even cooking. This stew is already vegan since it uses vegetable broth. If you want a vegetarian twist, add cheese. Feta or goat cheese works well. You can also use yogurt as a topping. It adds creaminess and tang. Both options are delicious and enhance the stew. If you love heat, add more cayenne pepper. You can also use fresh chili peppers for a kick. For a milder stew, skip the cayenne altogether. You can balance the flavors with a bit of honey. This allows everyone to enjoy the dish, tailored to their taste. After you make Moroccan chickpea stew, cool it down first. Then, store it in an airtight container. Place it in the fridge. It will stay fresh for up to four days. If you want, you can cover the stew with plastic wrap too. This helps keep it moist, and it prevents strong smells from other foods. To freeze your stew, let it cool completely. Then, pour it into a freezer-safe container. You can use zip-top bags too. Make sure to remove as much air as you can. Label the container with the date. It will be good for about three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Reheating is easy! You can use the stove or microwave. If using the stove, pour the stew into a pot. Heat on medium until it’s hot, stirring often. If using the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between, until it’s warm. Taste it before serving. You might want to add a splash of broth or water if it seems thick. Enjoy your delicious Moroccan chickpea stew! You can serve Moroccan Chickpea Stew with warm bread or rice. Flatbreads like pita or naan are great for dipping. You could also pair it with a fresh salad. A simple cucumber and tomato salad works well. If you want a crunchy side, try roasted vegetables. Lemon wedges add a nice touch too. This stew can last in the fridge for about 3-4 days. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. It can last in the freezer for up to 3 months. Just remember to thaw it in the fridge before reheating. Yes, you can make this stew in both a slow cooker and an instant pot. For a slow cooker, sauté the onions and garlic first. Then, add all ingredients and cook on low for 6-8 hours. For an instant pot, sauté the veggies first, then add everything and cook on high for about 10 minutes. Both methods yield delicious results! This blog post covered how to make a delicious Moroccan Chickpea Stew using simple ingredients. We explored the best pantry staples and fresh options, along with tips for choosing quality chickpeas. I provided step-by-step instructions from preparing the base to serving suggestions. You can also experiment with variations like adding vegetables and adjusting spice levels. Lastly, I shared storage tips to keep your stew fresh. Embrace this dish's flavors, and enjoy each bite. Happy cooking!

Moroccan Chickpea Stew

A hearty and flavorful stew packed with chickpeas and vegetables, seasoned with aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 2 ground cinnamon
  • 1 2 turmeric
  • 1 4 cayenne pepper
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the diced carrot, bell pepper, and zucchini. Sauté for another 5-7 minutes until the vegetables start to soften.
  • Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper, salt, and pepper. Cook for 1-2 minutes, stirring frequently, until the spices are well mixed and aromatic.
  • Add the diced tomatoes (with their juices) and vegetable broth to the pot. Stir well to combine all the ingredients.
  • Gently fold in the chickpeas, then bring the stew to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld.
  • After simmering, taste the stew and adjust the seasoning with more salt, pepper, or cayenne if you like it spicier.
  • Ladle the stew into bowls, and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for an added burst of freshness.

Notes

Adjust the cayenne pepper to your spice preference.
Keyword chickpeas, healthy, spicy, stew, vegetarian