Moroccan Chickpea Stew
Chickpeas and tomatoes simmer with cinnamon, cumin, and smoked paprika in this North African-style stew that comes together in roughly 45 minutes. The spice blend creates a warm, layered flavor without any heat source beyond the pantry. Couscous or flatbread makes a natural pairing for soaking up the sauce.
Equipment
- large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Ingredients
For the Vegetables & Aromatics:
- 1 tbsp olive oil preferably extra virgin for richer flavor
- 1 medium yellow onion diced finely
- 4 cloves garlic minced
- 1 medium carrot sliced into thin rounds
- 1 medium red bell pepper chopped into 1/2-inch pieces
For the Spices & Seasonings:
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
For the Base & Simmer:
- 1 can diced tomatoes 14.5 oz, fire-roasted recommended
- 2 cups vegetable broth low-sodium preferred
- 2 cans chickpeas 15 oz each, rinsed and drained
- 1 cup butternut squash cubed into 1/2-inch pieces
- ½ tsp sea salt adjust to taste
- ¼ tsp freshly ground black pepper
For the Garnishes:
- 2 tbsp fresh cilantro chopped
- 1 medium lemon cut into wedges, for serving
Instructions
- In a large heavy-bottomed pot over medium heat, warm the olive oil. Add the diced onion and sauté for 5-6 minutes, stirring occasionally, until translucent and slightly golden for enhanced sweetness.
- Add minced garlic, carrots, and bell pepper. Cook for another 4-5 minutes until the veggies soften slightly and their aromas deepen.
- Stir in the cumin, cinnamon, smoked paprika, and cayenne. Toast the spices for 1 minute to bloom their oils — the fragrance should be rich and heady.
- Add in the diced tomatoes with their juices, vegetable broth, rinsed chickpeas, and cubed butternut squash. Season with salt and black pepper. Stir well to combine.
- Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, stirring every so often, until squash is tender and flavors have melded beautifully.
- Remove from heat. Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve with lemon wedges on the side.
Notes
- For extra depth, add a tablespoon of tomato paste in Step 3 before adding the liquids.
- Swap butternut squash with sweet potato if desired.
- This dish reheats even better the next day as flavors develop—perfect for meal prep!
Nutrition
Calories: 120kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 936mgPotassium: 353mgFiber: 4gSugar: 8gVitamin A: 8188IUVitamin C: 66mgCalcium: 86mgIron: 2mg
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