Slow-Simmered Moroccan Chickpea Stew

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty vegetarian stew bursting with aromatic spices and tender chickpeas, ideal for a comforting dinner. This Moroccan-inspired vegan recipe, ready in about 50 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced 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 (150g) yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 whole cinnamon stick
• 14 oz (400g) canned diced tomatoes
• 15 oz (425g) canned chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 large (100g) carrot, sliced into 1/4-inch rounds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 whole cinnamon stick, cooking for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with their juices, 15 oz drained and rinsed canned chickpeas, 2 cups vegetable broth, and 1 large sliced carrot. Stir to combine.
4. Step 4: Bring the stew to a gentle simmer, then reduce heat to low and cover partially. Let it cook for 30 minutes until the carrots are tender and flavors meld.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, and remove the cinnamon stick.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro for a bright herbal note.