Moroccan Cumin-Spiced Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A hearty Moroccan-inspired vegetarian stew with chickpeas and carrots, simmered in a fragrant half-cumin, half-coriander spiced tomato broth. This Moroccan-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs olive oil, 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 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 onion
• 3 minced garlic cloves
• 3 medium sliced into 1/4 inch rounds carrots
• 1 can (15 oz) drained and rinsed canned chickpeas
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 3 sliced medium carrots and cook for 3 minutes, stirring occasionally.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, stirring for 1 minute until spices are aromatic.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes with juices, 1 can (15 oz) drained chickpeas, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until carrots are tender and stew thickens slightly.
6. Step 6: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve with lemon wedges to squeeze over the stew.