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Moroccan Spiced Chickpea Stew

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan stew packed with spices, vegetables, and chickpeas, served over rice for a satisfying meal.

Ingredients

Vegetables

  • 1 Tbs olive oil
  • 1 yellow onion, chopped yellow onion
  • 2 large carrots, chopped carrots
  • 1 small red bell pepper, chopped red bell pepper
  • 2 garlic cloves, minced garlic cloves
  • 1 Tbs tomato paste
  • 2 tsp peeled and minced ginger ginger
  • 1 tsp ground cumin ground cumin
  • 1.5 tsp ground cinnamon ground cinnamon
  • 1.5 tsp turmeric turmeric
  • 0.25 tsp paprika paprika

Additional Vegetables

  • 1 cup chopped green beans green beans
  • 1 14.5 oz can diced tomatoes diced tomatoes
  • 1 can cooked chickpeas, drained and rinsed cooked chickpeas
  • 2 cups chicken or vegetable broth chicken broth or veggie broth
  • to taste salt and black pepper salt and black pepper
  • 0.5 cup frozen peas frozen peas
  • 0.5 cup dried fruit (apricots, raisins, dates) dried fruit
  • 0.25 cup green olives, pitted and halved green olives
  • 2 cups cooked brown or white rice cooked rice

Instructions 

  • Heat olive oil in a large skillet over medium heat. Cook onion, carrots, and pepper until soft and translucent, about 5-7 minutes.
  • Add garlic and tomato paste; cook for 1 minute, stirring.
  • Stir in ginger, spices, and green beans. Add diced tomatoes, broth, chickpeas, salt, and pepper; simmer for 20-30 minutes, stirring occasionally.
  • Add peas, dried fruit, and olives; cook for another 5-10 minutes until peas are warmed. Serve over rice.

Notes

You can adjust the spice levels and use vegetable broth to keep it vegan.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Moroccan
Keyword: Chickpeas