Slow-Simmered Moroccan Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty vegetarian stew simmered with fragrant spices, tender chickpeas, and rich tomatoes for a comforting meal. This Moroccan-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs 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 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
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 28 oz canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
3. Step 3: Add 28 oz canned diced tomatoes with their juices, 2 cups drained and rinsed canned chickpeas, 2 cups vegetable broth, and 1 tsp salt. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes until the stew thickens and flavors meld.
4. Step 4: Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Adjust seasoning with more salt if needed. Serve warm with crusty bread or steamed rice.