Low-Heat Simmered Moroccan Chickpea Stew

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A warming vegetarian stew simmered slowly over low heat, featuring chickpeas, tomatoes, and warm Moroccan spices for a comforting dinner. This Moroccan-inspired vegan recipe (vegetarian), ready in about 65 minutes, pairs olive oil, yellow onion, 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 6, 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

• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp crushed red pepper flakes
• 28 oz (1 can) canned diced tomatoes
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over low heat. Add 1 large diced yellow onion and 4 minced garlic cloves, cooking gently for 8-10 minutes until soft and fragrant but not browned.
2. Step 2: Stir in 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, and 1/4 tsp crushed red pepper flakes, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 28 oz canned diced tomatoes with their juices, 2 cans (15 oz each) drained and rinsed chickpeas, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Season with 1 1/2 tsp salt and 1 tsp black pepper, then cover and simmer over the lowest heat setting for 45 minutes, stirring occasionally until the stew thickens and flavors meld.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges to squeeze over each bowl for brightness.