One Pot Moroccan-Spiced Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty vegetarian stew simmered with warm Moroccan spices, tender chickpeas, and vibrant vegetables all cooked together in one pot. This Mediterranean-inspired one-pot recipe (vegetarian, gluten free), ready in about 45 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 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 olive oil
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 medium, sliced into 1/4-inch rounds carrots
• 1 large, diced red bell pepper
• 1 medium, diced zucchini
• 14 oz (1 can) canned diced tomatoes
• 2 cups cooked chickpeas
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → 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 diced medium onion and 4 minced garlic cloves; sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 sliced medium carrots, 1 diced large red bell pepper, and 1 diced medium zucchini; cook for 5 minutes until the vegetables begin to soften.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook and stir for 1 minute until the spices are fragrant.
4. Step 4: Pour in 14 oz canned diced tomatoes, 2 cups cooked chickpeas, and 3 cups vegetable broth; stir to combine, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the stew thickens slightly.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice, adjusting seasoning if needed before serving warm.