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Hungry Healthy Happy » Recipes » Vegan

Moroccan Chickpea Stew

Dec 16, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 63 Comments

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Diet: Gluten Free / Low Fat / Vegan
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Chickpea stew with a text title overlay.

If you are looking for a budget friendly, healthy and protein packed meal, then you need to give this Spicy Moroccan Chickpea Stew a try. It is made using store cupboard staples, so you might not even need to go shopping to make it, and it's easy to adapt. Simple ingredient, but big flavours. Dip some crusty bread into it for a warming and hearty meal.

A bowl of Moroccan Chickpea Stew and rice next to a blue towel.

One ingredient we always have in our cupboard is chickpeas. They are super cheap, really versatile and who doesn't want to be able to whip up some homemade hummus within minutes?

But there is SO much more to chickpeas than just hummus. We love using them as a base for a rich and hearty chickpea stew, that is still nutrient dense as well.

This Moroccan version just so happens to be one of our favourites. Chickpeas in a tomato based sauce with harissa and ras-el-hanout.

For more comforting meat-free meals, try our vegan Chipotle Black Bean Stew or our vegetarian Sausage and Lentil Stew.

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Variations
  • Step by Step Instructions
  • Moroccan Flavours
  • Serving Suggestions
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Chickpea Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • Vegan - Vegan food can be hearty and comforting too and this Moroccan chickpea stew is definitely that.
  • Low in calories - There are just 400 calories for a big bowl and it is super filling too.
  • Budget friendly - This is really cheap to make and uses mostly ingredients that you probably already have in your cupboard. It's easy to adapt too, so you don't need to spend money on buying anything special.
  • Protein packed - Vegan meals can be full of protein too and this spicy chickpea stew certainly is. It has lentils and chickpeas - both which are full of protein.

Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Oil - We cooked the onions in a good quality olive oil.
  • Onion - The is the base of the chickpea stew. We used a medium brown onion, however you could swap it for 3 shallots, which would give it a sweeter flavour.
  • Spices - This is where most of the flavour comes from. We used a mixture of cumin, cinnamon, paprika, ras-el-hanout (a must in Moroccan dishes), salt and pepper
  • Chopped tomatoes - This is what makes up the bulk of the sauce, so you want to use the best quality chopped tomatoes that you can. Cheap tomatoes tend to be really watery and you will end up with a thin stew.
  • Tomato puree - This helps to thicken the sauce and add a more tomatoey flavour.
  • Harissa - This is a hot chilli pepper paste. You can also get rose harissa which adds a lovely floral flavour to the Moroccan chickpea stew. It is easy to make your own Harissa Paste.
  • Stock - Use a good quality vegetable stock to loosen up the stew.
  • Lentils - We used red lentils because they are quick cooking. You could use green lentils instead, but we would recommend using a can of cooked green lentils.
  • Chickpeas - This is the star of the stew. We used a can of chickpeas and we rinsed them before stirring them in.
  • Coriander - This adds some lovely freshness to the chickpea stew.

Variations

Although this is a Moroccan stew, that is only because of the spices that we have used. You could make it into a Mexican stew, a Spanish stew or even and Asian inspired stew. Just change the herbs and spices accordingly.

This is one of those meals that can be used as a base, and then get creative to change it up. They are our favourite kinds of meals.

There are also lots of different vegetables that you can add. When cooking the onion, you could also cook some aubergine, mushrooms, bell peppers and courgettes. About 5 minutes before the chickpea stew is finished cooking, you could add a couple of handfuls of spinach for a green vegetable boost.

When serving, we like to sprinkle on some chopped olives and sometimes some crumbled feta if we don't want it to be vegan.

Step by Step Instructions

One: Heat some oil in a large pan, add the onion and gently cook for 2 minutes.

A large pan with chopped onions cooking in it.

Two: Add the cumin, cinnamon, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute.

A large pan with chopped onions and spices cooking in it.

Three: Add the chopped tomatoes, tomato puree, harissa, water and stock cube and stir well.

A large pan with a tomato sauce cooking in it.

Four: Add the lentils, stir and simmer for 10 minutes. Then add the chickpeas and simmer for a further 10 minutes. Add a little more water if needed.

A large pan with a tomato sauce and chickpeas cooking in it.

Five: Add the chopped coriander (cilantro), stir and simmer for 5 more minutes.

Chickpeas cooing in a tomato sauce with a large pile of cilantro on top.

Moroccan Flavours

When we don't know what to make for dinner, we raid the cupboard and make some kind of chickpea stew. We always have chickpeas and tinned tomatoes and an abundance of herbs and spices, so it just kind of comes together.

This Moroccan version is a favourite, because anything we can add lots of ras-el-hanout to is good with us. We just added a little bit of cayenne pepper to the stew, but you could add plenty more if you like your meals spicy.

We also added some harissa to it to give it a little bit of extra spice, but also because anything Moroccan just needs a little bit of harissa in our opinion. If you haven't tried it, or even heard of it before, harissa is a North African hot chilli paste and it is another one of our favourite ingredients. You can buy rose harissa too, which adds even more flavour.

Harissa is made mostly of roasted red peppers and you can buy tubes of it in the world food aisles of supermarkets. A little bit goes a long way too, so another must if you are trying healthy eating on a budget.

Chickpeas in a tomato sauce topped with chopped cilantro.

Serving Suggestions

You could serve this chickpea stew over Turmeric Rice or Roasted Vegetable Couscous, or any grain really. But we had half a loaf of ciabatta that needed using up, so we used that to scoop up the stew and it worked perfectly. You could serve it with a French stick too.

You could also roast some sweet potato cubes or Roasted Butternut Squash and stir that into the stew, and then you wouldn't really need to serve it with anything.

Other side dishes that go with this Moroccan stew are:

  • Homemade Flatbread
  • Roasted Swede
  • Cheesy Garlic Bread
  • Garlic Spring Greens
  • Roasted Tenderstem Broccoli
  • Hassleback Potatoes
  • Celeriac Chips
  • Wholewheat Tortilla Wraps
  • Cabbage with Cumin

Storage

Store: If you have any leftovers, then they can be put in an air tight container and kept in the fridge for up to 3 days. We love leftovers on a baked potato.

Freeze: Yes, you can freeze it, and it reheats really well. We made a big batch of this when I was pregnant and loaded the freezer with individual portions. Make sure it is fully cooled and then transfer into freezer containers and it will keep for up to 3 months.

Reheat: Once fully defrosted, you can either reheat it in the microwave or heat it through in a pan. Serve it with some bread, warmed in the oven. Reheating it will intensify the spices, so be warned!

Extra Tips

  • You could serve this with rice or couscous if you didn't want to dip bread in it.
  • Whilst we have gone with Moroccan spices, you can use any you like. We often make a Mexican version of this chickpea stew.
  • This freezes and reheats really well, but it does tend to get spicier when reheated.
  • It's a great vegan recipe, but you can add some leftover chicken to it, or even crumble some feta on top.
  • Add some crunch before serving with some flaked almonds or toasted pine nuts.
  • If you want this to be more of a soup consistency, then add some more stock.
A bowl of chickpeas in a stew with rice.

Frequently Asked Questions

Can you add meat to a Moroccan chickpea stew?

If you, or someone in your house, really felt like they needed meat in this, then you could add some turkey mince or leftover chicken. But it really doesn't need it and the health benefits of having a few meatless meals each week are huge!
Meatless doesn't have to be tasteless and with the harissa, cumin, paprika and ras-el-hanout in this stew, it certainly isn't lacking in taste. The chickpeas and lentils also mean that there is plenty of protein in this meal too.

Can you cook a Moroccan chickpea stew in the slow cooker?

Yes, this can easily be cooked in the slow cooker. Cook the onions in a pan and add the spices and then add everything to the slow cooker and cook on low for 4 hours. You will need to use less stock when cooking in the slow cooker. Use 250ml of stock.

Is this chickpea stew gluten free?

If you use gluten free stock and spices, and make sure that there is no cross contamination, this is a delicious gluten free dish.

Can I double this recipe?

Yes, you can easily double the recipe, just make sure that you have a pan big enough for all the ingredients.

More Chickpea Recipes

  • Easy Chickpea Pasta on a plate next to some Parmesan cheese.
    Easy Chickpea Pasta
  • A large bowl of chickpea tuna salad with a serving spoon in it.
    Chickpea Tuna Salad
  • A bowl of feta and chickpea salad with apricots.
    Feta and Chickpea Salad
  • A spoonful of roasted chickpeas on a baking tray with more chickpeas.
    Roasted Chickpeas

If you’ve tried this Moroccan Chickpea Stew, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Moroccan Chickpea Stew in a bowl with rice surrounded by spices and chopped cilantro.

Spicy Moroccan Chickpea Stew

By: Dannii Martin
This Spicy Moroccan Chickpea Stew is made using store cupboard staples, so you might not even need to go shopping to make it!
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
4.91 from 72 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: North African
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Servings: 2 people
Calories: 499kcal
Allergens:
No Common Allergens

Ingredients

  • 1 tablespoon Olive oil
  • 400 g (2.5 cups) Chickpeas - drained
  • 1 Onion - thinly sliced
  • 1 teaspoon Cumin
  • 0.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Paprika
  • 1.5 teaspoon Ras-el-hanout
  • 10 g (0.66 cups) Fresh coriander (cilantro)
  • 1 pinch Sea salt and ground black pepper
  • 400 g (14 oz) Chopped tomatoes - canned
  • 1 tablespoon Tomato puree
  • 500 ml (2 cups) boiling water
  • 1 vegetable stock cube
  • 40 g (0.25 cups) Dried red lentils - rinsed
  • 2 tablespoon Harissa

Instructions

  • Heat 1 tablespoon Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.
  • Add 1 teaspoon Cumin, 0.5 teaspoon Paprika, 1.5 teaspoon Ras-el-hanout0.5 teaspoon Ground cinnamon and 1 pinch Sea salt and ground black pepper and stir well and cook for a further minute.
  • Add 400 g Chopped tomatoes, 1 tablespoon Tomato puree, 2 tablespoon Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.
  • Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
  • Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.

Recipe Tips

  • You could serve this with rice or couscous if you didn't want to dip bread in it.
  • Whilst we have gone with Moroccan spices, you can use any you like. We often make a Mexican version of this chickpea stew.
  • This freezes and reheats really well, but it does tend to get spicier when reheated.
  • It's a great vegan recipe, but you can add some leftover chicken to it, or even crumble some feta on top.
  • Add some crunch before serving with some flaked almonds or toasted pine nuts.
  • If you want this to be more of a soup consistency, then add some more stock.

Nutritional Information

Serving: 1portion | Calories: 499kcal | Carbohydrates: 78g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 865mg | Potassium: 1383mg | Fiber: 27g | Sugar: 19g | Vitamin A: 867IU | Vitamin C: 30mg | Calcium: 237mg | Iron: 11mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Kayleigh says

    July 17, 2024 at 8:57 pm

    5 stars
    My go to recipe for Moroccan chickpea stew!

    It goes really well with cm diced sweet potato or butternut squash, roasted in the oven with a little sprinkle of the ras al hanout and olive oil, and finely slice peppers.

    We often serve with cauliflower rice for a low calorie addition

    Reply
  2. Debbie says

    February 14, 2022 at 10:54 pm

    4 stars
    This was a delicious and healthy recipe! Easy enough to make on a weeknight too. I was never the biggest fan of chickpeas but when it's cooked well and a dish with a lot of flavour, it is amazing. I omitted the lentils as I'm not the biggest fan of them and replaced it with potato chopped into cubes. I served mine over rice and saved leftovers for tomorrow too. I'm going to toast some flaked almonds and use it as a garnish for the leftovers, can't wait!

    Reply
  3. Edna Rooke says

    June 21, 2021 at 11:32 pm

    5 stars
    My family really, really loved this recipe. In fact, my son said it was one of the best meals ever.

    Reply
    • Dannii says

      June 22, 2021 at 3:57 pm

      Wow, that is high praise. So glad you all enjoyed it.

      Reply
  4. Jen says

    April 30, 2020 at 2:22 pm

    5 stars
    I love the idea of freezing this into individual portions to make it easy to grab for lunch or dinner. Thanks for the tip!

    Reply
    • Maz says

      May 26, 2020 at 4:48 pm

      5 stars
      Love this stew, it's so tasty and quick.
      Thanks a million ♥️

      Reply
      • Dannii says

        May 26, 2020 at 7:48 pm

        It's one of our favourites too. So glad you enjoyed it.

        Reply
  5. Mahy says

    April 30, 2020 at 1:53 pm

    5 stars
    I definitely need this stew for so a couple of reasons. One, it's been so long since I made one, and two, I love Moroccan recipes - can't wait!

    Reply
  6. Romina says

    April 30, 2020 at 1:27 pm

    5 stars
    We always have chickpeas in the cupboard, such a wonderful ingredient and this stew is perfect.

    Reply
  7. Steve says

    February 27, 2020 at 8:00 pm

    5 stars
    This is absolutely lovely. I double batched it and it's enough to serve 6 with white basmati rice and a wee bread roll. Super tasty dish.

    Reply
    • Dannii says

      February 28, 2020 at 7:21 pm

      So glad you enjoyed it. I love having some of this stashed in the freezer too.

      Reply
  8. Robert says

    April 18, 2017 at 7:29 pm

    5 stars
    Looks absolutely delicious! Will definitely try this healthy dish. A great way to add chickpeas to your diet. :)

    Reply
  9. tanya brannan says

    February 23, 2017 at 6:14 pm

    5 stars
    I never used to like Chick Peas but having been reintroduced to them around 6 months ago, I am now quite a fan! This recipe looks both tasty and relatively simple so I will be having a go at it!

    Reply
  10. Lubka Henry says

    February 22, 2017 at 11:08 pm

    This looks so delicious and is very nutritious too. Thanks for sharing this recipe :)

    Reply
  11. Kira says

    February 22, 2017 at 6:47 pm

    5 stars
    This is something I would usually go for but it actually sounds really lovely!

    Reply
  12. Rachel says

    February 22, 2017 at 12:46 pm

    5 stars
    I absolutely love chickpeas so this definitely appeals to me x

    Reply
  13. Baby Isabella says

    February 22, 2017 at 12:43 pm

    5 stars
    We should eat more Chickpeas! We didn't know of all the health benefits. Great recipe x

    Reply
  14. UK Caterers says

    February 22, 2017 at 11:29 am

    It really looks very delicious, definitely will try it! Thank you

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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