Moroccan-Spiced Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A warming, aromatic stew of chickpeas and tender carrots simmered in a fragrant blend of Moroccan spices and tomatoes. This Moroccan-inspired vegetarian recipe (vegan), ready in about 50 minutes, pairs olive oil, 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 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

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 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. 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.
4. Step 4: Add 4 sliced medium carrots and 14 oz canned diced tomatoes with juices, stirring to coat vegetables in spices.
5. Step 5: Pour in 2 cups vegetable broth and bring mixture to a simmer. Cover and cook for 15 minutes until carrots are tender.
6. 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.
7. 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.