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Cozy up for Fall or Winter with a big bowl of this Moroccan Chickpea Stew! This stew is easy to make, is naturally vegan and gluten-free and is packed with flavour.
Easy vegan Moroccan stew
There’s nothing quite like a cozy stew in the Fall and Winter. Whether it’s a big bowl of lentil stew, peanut stew or chickpea stew, it always makes the perfect hearty and filling meal.
This Moroccan chickpea stew recipe is the perfect combination of protein, vegetables, carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.
The stew is made with warming spices like cinnamon, curry and paprika which are traditional in Moroccan cooking and give the stew a unique Middle-Eastern taste that you won’t be able to get enough of.
Why you’ll love this chickpea stew
- Hearty and filling. One of my favourite things about this dish is that it is extremely hearty and filling for a vegetarian meal. Each serving of this stew has 14 grams of fibre and 15 grams of protein.
- Can be made on the stove or in a crockpot. I originally made this recipe using a crockpot, which you’ll find instructions for below, but recently re-made it using a regular pot on the stove as I know many people don’t have crackpots. The beauty of this recipe is it can easily be made both ways!
- Freezer-friendly. This is not just a fantastic recipe for meal prep, but it also freezes beautifully and can be kept in the freezer to have on hand whenever you need it.
Moroccan Chickpea Stew ingredients
- Onion: any good stew starts with onion! Use any kind of cooking onion you like.
- Garlic: This is another essential ingredient to build flavour in a stew. Make sure to use fresh garlic
- Sweet potato: this gives some body and heartiness to the stew. You can also use white potatoes if you prefer them to sweet potatoes.
- Kale: this is optional, but is a great way to sneak in some extra greens 😉
- Chickpeas: I use canned chickpeas, but if you want to use dried chickpeas you can use them too. Just pre-cook the dried chickpeas before adding them to the stew.
- Tomato sauce: any kind of your favourite tomato plain tomato sauce or crushed tomatoes.
- Vegetable broth: any type of veggie broth or stock will work.
- Spices: this stew is made with a combination of cinnamon, curry, paprika, cumin and turmeric.
- Brown sugar: just a touch to balance out the flavours in the stew. You can substitute this with honey or maple syrup.
How to make Moroccan Chickpea stew
Step 1
Sautee the onion and garlic in a large pot on medium-high heat for a couple of minutes. Then add in the chopped sweet potatoes and chickpeas.
Step 2
Next add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together to combine. Bring the stew to a light boil, then cover it with a lid and let the stew simmer on low heat for 20-30 minutes, or until the potatoes are soft.
Step 3
Once the stew is cooked, add in the chopped kale and mix together until the kale is whilted. Serve the stew as is or top it off with some fresh parsley or cilantro.
How to make this stew in a crockpot
This chickpea stew recipe was originally made in a crockpot. Here are the directions if you’d still like to make it with your crockpot or slow cooker.
- Heat a pan with avocado oil on medium-high heat. Add the onion and let cook for 3 minutes. Next, add the garlic and let cook for one more minute.
- Turn the heat off and add put the onions and garlic into the crockpot, along with all the other ingredients.
- Cook on high for 4 hours.
How to store, freeze and reheat leftovers
Fridge: store any leftover stew in an airtight container in the fridge for up to 5 days.
Freezer: let the stew cool completely, then transfer to an airtight container and freeze for up to 3 months. To defrost the stew let it thaw on the countertop.
Reheat: heat up your stew in a pot on the stove on in a bowl in the microwave.
Expert tips for making chickpea stew
- Add in any veggies you love. One thing I LOVE about this crockpot Moroccan chickpea stew is that it’s so versatile. Try adding some vegetables like broccoli, green beans or cauliflower.
- Don’t use Italian-style tomato sauce. To keep this stew tasting Moroccan, make sure not to use an Italian tomato sauce such as a basil & Italian herb tomato sauce. Use just plain tomato sauce or a can of crushed tomatoes.
- Use any bean or legume. Don’t have chickpeas? Try making this stew with lima beans, lentils or any other type of legume you like to use.
- Serve with bread or rice. If you like to add some grains to your meal try serving this stew with some crusty bread or over some rice.
FAQ
A soup is made with a large amount of liquid in a pot and generally has a liquidy texture. A stew is made by stewing ingredients together in a pot and is typically much thicker than a soup.
Yes. To use dried chickpeas in this recipe cook them according to package directions, then add them to the stew. Do not add the dried chickpeas directly to the stew.
More chickpea recipes to try
If you tried this Moroccan Chickpea Stew or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Moroccan Chickpea Stew
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Moroccan
- Diet: Vegan
Description
A hearty vegan and gluten-free Moroccan-inspired stew!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 medium sweet potatoes, cut into cubes
- 15 oz can chickpeas , drained
- 2 cups tomato sauce or crushed tomatoes
- 1 cup vegetable broth
- 1 1/2 tsp cumin
- 2 tsp curry powder
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- salt & pepper to taste
- 1 tbsp brown sugar (can sub maple syrup)
- 2 cups kale, chopped
Instructions
- Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and saute for 1-2 minutes.
- Next add the sweet potato and chickpeas and mix them together.
- Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil.
- Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
- Remove the lid and add the chopped kale. Mix together until the kale is wilted.
- Serve as is or top with some fresh parsley or cilantro.
Notes
Store leftovers in the fridge for 5 days or in the freezer for 3 months.
Add any vegetables you love to this stew.
I made this stew for a family get together and my cousin’s girlfriend, a vegan, was joining us. We also had bbq chicken and steak and side dishes. I just wanted to make sure there was something she could eat. I never thought that every one else would be crazy about the stew. They all loved it. And at the end of the party several asked for the recipe. Definitely keeping this recipe as a regular go to.
Hi Judith, I’m so happy to hear everyone both vegan and non-vegan enjoyed the dish! 🙂
I love this recipe! It was easy and fast to throw together as well. I love that I can throw it all into a pot, walk away and come back to a finished meal. My local store did not have sweet potato so I used Jamaican sweet potato and it turned out great! I gave it an extra 5 minutes to simmer since these potatoes are a bit firmer than regular sweet potato. I had to find a use for my leftover whipped cream cheese to I added a dollop on top as a garnish woth some salt and pepper and it was perfect. Next I think I will serve it over some jasmine rice to help keep me fuller, longer at work.
So happy you liked them krista!
Delicious! I doubled the recipe and had recently cleared out my cupboard, so I tossed in a can of yams and a can of cooked carrots and swapped two cups of sauce (in my doubled recipe) for a can of diced tomatoes. Otherwise, I follow it perfectly. It’s fabulous. I’m making rice to go with it. Thank you!
So happy you enjoyed the recipe! 🙂
I made this in the instant pot instead of the crockpot and really liked it. I served it with cilantro as suggested, plus goat cheese, chopped peanuts and raisins (since I knew my husband wouldn’t like raisins on his), over brown rice. It was a real crowd pleaser! My only issue is the acidity seemed to give all of us some trouble reflux wise… I think I’ll do a little less tomato sauce and a little more broth next time. I wonder if that was worse because it was cooked in the instant pot?
Glad you enjoyed it Vicki!