Moroccan-Spiced Chickpea and Carrot Stew
A warming, aromatic stew of chickpeas and tender carrots simmered in a fragrant blend of Moroccan spices and tomatoes. This moroccan-inspired vegetarian (vegan) ready in about 50 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 4 medium carrots, peeled and sliced into 1/4-inch rounds
- 14 oz canned diced tomatoes
- 2 cups canned chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro leaves, chopped
- 1 tbsp lemon juice
Instructions
- 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 translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; toast spices with the aromatics for 1 minute to release their fragrance.
- Step 4: Add 4 sliced medium carrots and 14 oz canned diced tomatoes with juices, stirring to coat vegetables in spices.
- Step 5: Pour in 2 cups vegetable broth and bring mixture to a simmer. Cover and cook for 15 minutes until carrots are tender.
- Step 6: Stir in 2 cups drained and rinsed canned chickpeas, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for an additional 10 minutes to thicken stew slightly.
- Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or over couscous.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moroccan-Spiced Chickpea and Carrot Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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-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-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-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-Spiced Chickpea and Carrot 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.
