Carrot and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, slow-cooked stew where carrots and chickpeas imbibe the warmth of cinnamon, cumin, and coconut milk for a comforting, aromatic dish. This Moroccan-inspired soup recipe, ready in about 60 minutes, pairs carrots, chickpeas, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups carrots
• 1 can (15 oz) chickpeas
• 1 cup tomatoes
• 1 medium onion
• 1 tbsp cumin
• 1 tsp ground cinnamon
• 1/2 cup coconut milk
• 4 cups vegetable broth

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Instructions

1. Step 1: In a large pot, sauté diced onion in olive oil until translucent. Add carrots, tomatoes, cumin, and cinnamon; cook for 5 minutes, allowing the flavors to imbibe into the vegetables.
2. Step 2: Stir in chickpeas, vegetable broth, and coconut milk. Bring to a simmer, then cook for 25-30 minutes, stirring occasionally, until carrots are tender and the stew has thickened.
3. Step 3: Serve hot, garnished with fresh cilantro, and enjoy the harmonious blend of sweet, savory, and aromatic notes.