One-Pan Moroccan-Spiced Chickpea Stew with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant vegetarian stew combining aromatic Moroccan spices with tender chickpeas and roasted root vegetables, perfect for a wholesome weeknight dinner. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 55 minutes pairs cooked chickpeas, large, diced 1/2-inch red bell pepper, medium, finely chopped onion 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

• 2 cups cooked chickpeas
• 2 medium, peeled and diced 1/2-inch carrots
• 1 medium, peeled and diced 1/2-inch sweet potato
• 1 large, diced 1/2-inch red bell pepper
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 2 tbsp 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 2 diced carrots, 1 diced sweet potato, and 1 diced red bell pepper with 2 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet. Roast for 25 minutes until tender and edges caramelize.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon, cooking for 1 minute until spices bloom.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
5. Step 5: Pour in 2 cups vegetable broth and bring to a simmer. Add 2 cups cooked chickpeas, roasted vegetables, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until stew thickens slightly.
6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped cilantro. Adjust seasoning to taste and serve warm.