Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon
A hearty vegetarian stew featuring tender chickpeas simmered with warm Moroccan spices and bright preserved lemon for a vibrant finish. This mediterranean-inspired vegan (vegetarian, mediterranean) ready in about 50 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
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 14 oz can diced tomatoes
- 2 cups cooked chickpeas
- 2 cups vegetable broth
- 1 tbsp, finely chopped preserved lemon rind
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp smoked paprika, cooking for 1 minute until spices are aromatic.
- Step 3: Add 14 oz diced tomatoes with juices, 2 cups cooked chickpeas, and 2 cups vegetable broth. Stir to combine and bring to a gentle simmer.
- Step 4: Reduce heat to low, cover, and let stew cook for 30 minutes, stirring occasionally, until flavors meld and chickpeas are tender.
- Step 5: Stir in 1 tbsp finely chopped preserved lemon rind, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 5 more minutes to allow flavors to deepen.
- Step 6: Remove from heat and fold in 1/4 cup chopped fresh cilantro just before serving to add brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon take to make?
Total time is about 50 minutes (10 min prep + 40 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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon?
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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon?
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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon 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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
