Herbed Moroccan Chickpea Stew with Preserved Lemon
A warming stew combining tender chickpeas with fragrant Moroccan spices and the bright tang of preserved lemon, perfect for soaking in every bite. This middle eastern-inspired vegan (vegan) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- 14 oz canned diced tomatoes
- 2 cups cooked chickpeas
- 2 cups vegetable broth
- 2 tbsp, finely chopped preserved lemon rind
- 0.25 cup, chopped fresh cilantro
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp smoked paprika, and 0.5 tsp ground cinnamon. Cook for 1 minute until the spices are aromatic.
- Step 3: Add 14 oz canned diced tomatoes with their juice and 2 cups cooked chickpeas to the pot. Stir to combine.
- Step 4: Pour in 2 cups vegetable broth and bring the stew to a simmer. Reduce heat to low and cook uncovered for 20 minutes, allowing flavors to meld and the stew to thicken slightly.
- Step 5: Stir in 2 tbsp finely chopped preserved lemon rind and 0.25 cup chopped fresh cilantro. Season with salt and black pepper to taste. Simmer for an additional 5 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Moroccan Chickpea Stew with Preserved Lemon take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herbed Moroccan Chickpea Stew with Preserved Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Herbed Moroccan Chickpea Stew with Preserved Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Moroccan Chickpea Stew with Preserved Lemon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herbed Moroccan Chickpea Stew with Preserved Lemon vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
