One-Pot Moroccan-Spiced Chickpea and Tomato Stew
A hearty vegetarian stew bursting with warm Moroccan spices, tender chickpeas, and rich tomato flavors, perfect for a comforting dinner. This mediterranean-inspired vegan (vegan) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chickpeas
- 1 1/2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro leaves
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp ground cinnamon; cook while stirring for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly, then add 1 can (14.5 oz) diced tomatoes with their juices and 2 cups cooked chickpeas.
- Step 4: Pour in 1 1/2 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer over medium heat.
- Step 5: Reduce heat to low and let the stew simmer gently, uncovered, for 20 minutes until the sauce thickens and flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice; adjust seasoning if needed and serve warm.
Frequently asked questions
How long does One-Pot Moroccan-Spiced Chickpea and Tomato Stew take to make?
Total time is about 40 minutes (10 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-Pot Moroccan-Spiced Chickpea and Tomato 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-Pot Moroccan-Spiced Chickpea and Tomato 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-Pot Moroccan-Spiced Chickpea and Tomato 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-Pot Moroccan-Spiced Chickpea and Tomato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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