Low-Heat Slow-Cooked Moroccan Chickpea Stew
A warming Moroccan-inspired chickpea stew simmered slowly at low temperature with fragrant spices and tender vegetables for deep flavor. This moroccan-inspired vegan ready in about 75 minutes pairs chickpeas, carrot, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, 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 cooked or canned, drained chickpeas
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 1 large, chopped yellow onion
- 3, minced garlic cloves
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped fresh cilantro
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon, cooking for 1 minute to release spices' aroma.
- Step 3: Add 2 diced medium carrots, 1 diced medium zucchini, 2 cups cooked chickpeas, 1 can (14 oz) crushed tomatoes, and 2 cups vegetable broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 4: Bring the stew to a simmer, then reduce heat to low and cover. Let cook gently for 45 minutes to 1 hour until vegetables are tender and flavors meld.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.
Frequently asked questions
How long does Low-Heat Slow-Cooked Moroccan Chickpea Stew take to make?
Total time is about 75 minutes (15 min prep + 60 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 Low-Heat Slow-Cooked Moroccan Chickpea Stew?
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 chickpeas from drying out.
Can I substitute ingredients in Low-Heat Slow-Cooked Moroccan Chickpea Stew?
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 Low-Heat Slow-Cooked Moroccan Chickpea Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Low-Heat Slow-Cooked Moroccan Chickpea Stew 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.
What others are saying
- ★★★★★
My family loved it! Made it for dinner and they asked for seconds.
- ★★★★★
Authentic Moroccan taste at home. The slow cooking made it so tender!
- ★★★★★
This stew is incredibly flavorful and perfect for cold weather!
