Moroccan Chickpea Stew Recipe
Chickpeas are incredibly tasty, and while most people enjoy them in hummus, their versatility expands far beyond the popular dip. Chickpeas are a great source of nutrients, and since they're protein-packed, they are especially useful 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 recipe, and her Moroccan chickpea stew is proof of that. "I love chickpeas [and] have them almost weekly," Olayinka raves 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, without 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 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 rest of the ingredients, and 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, [and] naan bread [are all great pairing options for this stew]," 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.
- 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 cumin
- ¼ teaspoon ginger
- 1 cup vegetable stock
- 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.
| Calories per Serving | 232 |
| Total Fat | 9.9 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 29.6 g |
| Dietary Fiber | 8.4 g |
| Total Sugars | 6.9 g |
| Sodium | 277.3 mg |
| Protein | 8.4 g |
