Moroccan-Inspired Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A warming, spiced stew featuring tender chickpeas and sweet carrots simmered in fragrant Moroccan spices. This Mediterranean-inspired vegan recipe, ready in about 50 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 320 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
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 3 medium, peeled and sliced into 1/4-inch rounds carrots
• 14 oz can canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• 2 cups, for serving cooked couscous or rice

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Instructions

1. 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 softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tsp paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 3 sliced medium carrots, 14 oz canned diced tomatoes with juice, 2 cups drained chickpeas, and 2 cups vegetable broth. Stir well and bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 25 minutes until the carrots are tender and flavors have melded. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Serve the stew over 2 cups cooked couscous or rice and garnish with 1/4 cup chopped fresh cilantro.