Moroccan Chickpea Stew Recipe
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Chickpeas are a great source of nutrients, and since they're protein-packed, they are an especially useful star ingredient in vegetarian and vegan cooking. From soups to snacks to stews, chickpeas are a staple in countless recipes. And thanks to their nutty, savory, and slightly creamy flavor, they pair well with nearly any vegetable.
Recipe developer Susan Olayinka of The Flexible Fridge loves a good chickpea dish, and her Moroccan chickpea stew is proof of that. "I love chickpeas and have them almost weekly," Olayinka says about the tasty legumes. "They are so versatile and easy to make." Indeed they are! With her chickpea stew recipe, Olayinka keeps things completely vegan, but doesn't mean she's skimping out on flavor or nutrients. Paired with onion and tomatoes, these chickpeas take on a vegetable flavor, and thanks to the addition of ginger, cumin, and cinnamon, this stew is a masterclass in warm, savory goodness.
Gather the ingredients to make Moroccan chickpea stew
Before you can dive into making this Moroccan chickpea stew, you'll want to make sure that you have the right ingredients on deck. For this recipe, you'll need garlic cloves, a yellow onion, extra-virgin olive oil, a can of diced tomatoes, a drained can of chickpeas, and vegetable stock. As for seasoning, this recipe keeps it simple but flavorful with cumin, ginger, and cinnamon. While chickpeas are a crucial part of this recipe, Olayinka does note that you could sub them for either black beans or lentils. Or, you could throw some beans in alongside the chickpeas for extra flavor and protein!
Sauté the onion and garlic
As with many soup or stew recipes, it all starts with the basics, which is sautéing the onion and garlic. For starters, be sure to finely mince your garlic cloves, and chop the onion. Then, grab a pot or Dutch oven that will be big enough to accommodate all of the stew, and put it onto your stovetop on medium-high heat.
Pour in the olive oil, then add your chopped garlic and onion, allowing them to cook alone for two to three minutes. During this time, the onion will have a chance to soften, and the garlic will cook as well, infusing the olive oil and releasing a wonderful fragrance into your kitchen.
Add the chickpeas, tomatoes, and spices, then cook the stew
After your garlic and onion have had a chance to cook, you can start adding in the rest of the stew ingredients. Add in the diced tomatoes, drained chickpeas, cumin, cinnamon, and ginger. Then, finish off by pouring in the vegetable oil. Make sure that your heat is at medium-high, and cook the stew at this heat level for about 25 minutes. During this cook time, all of the ingredients will have a chance to soften and absorb the flavors of the seasonings, which will make for a truly delicious dish.
Serve your Moroccan chickpea stew, and enjoy
Once the 25 minutes are up, remove your stew from the heat, and then you're officially ready to serve! According to Olayinka, couscous, quinoa, naan make great pairings here, and a tahini dressing could make a tasty topping.
This recipe makes four servings, so in the case of leftovers, you can store them in the fridge for four to five days. When it comes time to reheating, simply do so on the stovetop again. It can be hard to find motivation to cook on cold winter nights, but seeing as how warming this Moroccan chickpea stew is, it just may be the recipe to get you through the season.
What to serve with Moroccan chickpea stew
Moroccan Chickpea Stew Recipe
Thanks to the addition of ginger, cumin, and cinnamon, this Moroccan chickpea stew is a masterclass in warm, savory goodness.
Ingredients
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 2 tablespoons extra-virgin olive oil
- 1 can diced tomato
- 1 can chickpeas, drained
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 1 cup vegetable stock
Directions
- Mince the garlic, and chop the onion into small pieces.
- Place a saucepan onto the stove over medium-high heat.
- Drizzle in the olive oil, followed by the chopped garlic and onion.
- Allow the garlic and onion to cook for 2 to 3 minutes.
- Next, place the diced tomatoes, drained chickpeas, ground cinnamon, cumin, ginger, and vegetable stock into the saucepan.
- Cook on medium-high heat for 25 minutes.
- After 25 minutes, take the stew off the stove, and serve.
What else can I add to this Moroccan chickpea stew?
We intentionally kept the ingredients list for this recipe under 10 items, so go ahead and take advantage of that express checkout lane. But if you want to add more to this stew to up the spice level, you absolutely can do so.
The cinnamon, cumin, and ginger powders add a nice warm note without heat. A handful of additional spices will complement that trio: try turmeric, ground coriander, a pinch of saffron, cardamom, or nutmeg. It's no coincidence that most (if not all) of these can be found in ras el hanout, a North African blend used to flavors meats, veggies, tagines, and so much more in Moroccan cooking. Preserved lemon, another Moroccan staple, will offer a bright, punchy pop of acidity and salinity; thinly slice or finely chop the rind and add it with the chickpeas.
For those craving heat, reach for harissa. Depending on the brand, the paste can range from mild to scorching, so just give it a taste first to determine how much to add.