One-Pot Moroccan Chickpea and Couscous Stew

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A warming one-pot stew featuring tender chickpeas, fluffy couscous, and fragrant Moroccan spices simmered in a rich tomato broth. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, garlic cloves 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, diced onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 14 oz can crushed tomatoes
• 3 cups vegetable broth
• 15 oz, drained and rinsed canned chickpeas
• 1 cup couscous
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → 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 medium diced onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon; cook for 1 minute until spices release their aroma.
3. Step 3: Add 14 oz crushed tomatoes, 3 cups vegetable broth, 15 oz drained canned chickpeas, 1 medium diced carrot, and 1 medium diced zucchini. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4. Step 4: Stir in 1 cup couscous, cover the pot, and remove from heat. Let sit for 5 minutes until couscous absorbs the liquid and is tender.
5. Step 5: Fluff couscous with a fork, garnish with 1/4 cup chopped fresh cilantro, and serve with lemon wedges on the side for squeezing.