Slow-Simmered Moroccan Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew bursting with aromatic spices and tender chickpeas, ideal for a comforting dinner. This moroccan-inspired vegan (vegan) ready in about 50 minutes pairs olive oil, medium (150g) 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.

Prep: 15 min Cook: 35 min Serves 4 Moroccan cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Moroccan Chickpea Stew take to make?

Total time is about 50 minutes (15 min prep + 35 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-Simmered Moroccan Chickpea Stew?

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-Simmered Moroccan Chickpea Stew?

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-Simmered Moroccan Chickpea Stew 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-Simmered Moroccan Chickpea Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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