Saffron-Infused Moroccan Chickpea Stew

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A fragrant stew simmered with saffron, chickpeas, tomatoes, and warming spices, delivering a comforting and vibrant vegetarian meal. This Moroccan-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, carrots 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
• 2 medium, diced carrots
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups cooked chickpeas
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 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 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 2 diced medium carrots. Sauté for 6-7 minutes until softened and edges begin to brown.
2. Step 2: Stir in 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon saffron threads. Cook for 1 minute until spices are fragrant.
3. Step 3: Pour in 4 cups vegetable broth and 1 can (14 oz) diced tomatoes with juices. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
4. Step 4: Add 2 cups cooked chickpeas, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer for an additional 10 minutes until stew thickens slightly.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tablespoons lemon juice for brightness. Serve warm with crusty bread or couscous.