Moroccan-Spiced Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty, aromatic stew featuring chickpeas and seasonal vegetables simmered with warm Moroccan spices and tomatoes. This Moroccan-inspired vegan recipe, ready in about 45 minutes, pairs olive oil, yellow onion, carrots 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 yellow onion
• 2 medium, diced carrots
• 1, diced red bell pepper
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp crushed red pepper flakes
• 14 oz (1 can) canned diced tomatoes
• 2 cups vegetable broth
• 2 cups (1 can, drained and rinsed) canned chickpeas
• 1 medium, diced zucchini
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped 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. Add 1 diced medium yellow onion, 2 diced medium carrots, and 1 diced red bell pepper. Sauté for 5-6 minutes until vegetables soften and onions are translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp paprika, and 1/4 tsp crushed red pepper flakes. Cook, stirring, for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cups vegetable broth, 2 cups drained and rinsed canned chickpeas, and 1 diced medium zucchini. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender and flavors meld.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and serve hot with lemon wedges on the side for squeezing.