One-Pan Moroccan-Spiced Chickpea and Vegetable Stew
A hearty and aromatic vegetarian stew featuring chickpeas simmered with fragrant Moroccan spices and colorful vegetables. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, medium, diced onion, medium, peeled and diced carrot 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
- 3 tbsp olive oil
- 1 medium, diced onion
- 2 medium, peeled and diced carrot
- 1 large, diced red bell pepper
- 4 minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each), drained and rinsed chickpeas
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 2 tbsp lemon juice
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 1 diced medium onion, 2 diced medium carrots, and 1 diced large red bell pepper. Sauté for 5 minutes until vegetables soften and the onion becomes translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
- Step 3: Add 1 can (14.5 oz) diced tomatoes with juices, 2 cans (15 oz each) drained and rinsed chickpeas, and 2 cups vegetable broth. Stir to combine and bring to a simmer.
- Step 4: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens and the vegetables are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lemon juice. Season with salt and black pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Moroccan-Spiced Chickpea and Vegetable Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 One-Pan Moroccan-Spiced Chickpea and Vegetable 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 One-Pan Moroccan-Spiced Chickpea and Vegetable 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 One-Pan Moroccan-Spiced Chickpea and Vegetable 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 One-Pan Moroccan-Spiced Chickpea and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
