Moroccan Cumin-Spiced Chickpea and Carrot Stew
A warming vegetarian stew blending half the typical spice quantities to create a balanced, aromatic Moroccan-inspired dish with tender chickpeas and smoky harissa. This mediterranean-inspired vegan (vegetarian) ready in about 35 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
- 3 minced garlic cloves
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 tbsp harissa paste
- 1 cup canned diced tomatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
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 until shimmering. Add 1 diced medium yellow onion and cook for 5-6 minutes until translucent and soft.
- Step 2: Stir in 3 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute until the spices are fragrant.
- Step 3: Add 1 tbsp harissa paste and 1 cup canned diced tomatoes, stirring to combine. Cook for 2 minutes to deepen the flavors.
- Step 4: Add 1 can (15 oz) drained and rinsed chickpeas and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until the stew thickens slightly.
- Step 5: Season with 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Stir in 1/4 cup chopped fresh cilantro just before serving.
Frequently asked questions
How long does Moroccan Cumin-Spiced Chickpea and Carrot Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Moroccan Cumin-Spiced Chickpea and Carrot 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 olive oil from drying out.
Can I substitute ingredients in Moroccan Cumin-Spiced Chickpea and Carrot 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 Moroccan Cumin-Spiced Chickpea and Carrot Stew 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 Moroccan Cumin-Spiced Chickpea and Carrot Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
