One-Pot Moroccan Chickpea and Quinoa Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty, spiced stew combining quinoa and chickpeas with aromatic Moroccan spices simmered to perfection. This Mediterranean-inspired meal-prep recipe (vegetarian, gluten free), ready in about 45 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves 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 rice, quinoa, or a quick salad. 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 extra virgin olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 2 medium, peeled and diced carrots
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can), drained and rinsed cooked chickpeas
• 3/4 cup, rinsed quinoa
• 2 cups vegetable broth
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, and 1/4 tsp red pepper flakes, cooking for 1 minute until the spices bloom and smell aromatic.
3. Step 3: Add 2 diced medium carrots, 14 oz canned diced tomatoes with their juice, 15 oz drained and rinsed cooked chickpeas, 3/4 cup rinsed quinoa, and 2 cups vegetable broth. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and the stew thickens slightly.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh cilantro. Adjust seasoning to taste and serve warm.