One-Pan Moroccan-Spiced Chickpea Stew with Roasted Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty chickpea stew infused with warm Moroccan spices, served on a bed of sweet roasted carrots and garnished with fresh herbs. This Mediterranean-inspired vegan recipe, ready in about 50 minutes, pairs carrots, olive oil, cumin seeds 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

• 4 medium, peeled and cut into 1/2-inch slices carrots
• 3 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 3 cloves, minced garlic cloves
• 1 medium, diced yellow onion
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 1 can (14.5 oz) with juices diced tomatoes
• 2 cups vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 medium peeled carrots cut into 1/2-inch slices with 1 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 20 minutes until caramelized and tender.
2. Step 2: While carrots roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Step 3: Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp ground cinnamon; cook for 1 minute until spices bloom.
4. Step 4: Add 2 cans drained chickpeas, 1 can diced tomatoes with juices, and 2 cups vegetable broth. Stir well and bring to a simmer over medium heat.
5. Step 5: Reduce heat to low and simmer uncovered for 15 minutes until sauce thickens and flavors meld.
6. Step 6: Stir in 1 tbsp freshly squeezed lemon juice, 1/4 cup chopped fresh cilantro, 1/2 tsp black pepper, and adjust salt to taste.
7. Step 7: Serve the stew over the roasted carrots, garnished with additional cilantro if desired.