Moroccan-Spiced Carrot and Chickpea Stew with Harissa

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

A fragrant vegetarian stew showcasing tender carrots and chickpeas simmered in a spiced tomato sauce with harissa heat and warm Moroccan spices. This Moroccan-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs carrots, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 large, peeled and cut into 1/2-inch rounds carrots
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tbsp harissa paste
• 1 can (14 oz) crushed tomatoes
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tbsp harissa paste. Cook for 1 minute until spices release their aroma.
3. Step 3: Add 4 peeled and sliced large carrots, 1 can (14 oz) crushed tomatoes, 1 1/2 cups vegetable broth, 1 can (15 oz) drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the carrots are tender and the sauce thickens slightly.
5. Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro and accompanied by 4 lemon wedges to squeeze over the stew.