This Moroccan Chickpea Stew is perfect for the quickly approaching fall season! It is simple to make, only requires one pot, and is packed with flavor. Plus, it’s vegan and packs 13 grams of fiber per serving!
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As I write this, we are smack dab in the middle of summer. But with the back-to-school season upon us, I can’t help but think about the quickly approaching fall season. Fall is my favorite season for food. Everything is warm, cozy, hearty, and comforting. This recipe is no exception. Even though it is a traditional Moroccan dish, this stew has all the flavors we associate with fall here in America.
In this post, you will learn how to make the perfect fall vegan dish: Moroccan Chickpea Stew. You will also learn all about tagin pots and some Moroccan cuisine history, plus a nutritional breakdown and how to store & reheat this dish.
In this recipe, I use my salt-free Moroccan spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Moroccan seasoning on the market.
This post is all about Moroccan Chickpea Stew.
History of Moroccan Chickpea Stew
What is a Tagine Pot?
Moroccan chickpea stew is known as “Chickpea Tagine” or “Tagine of Chickpeas” because it is traditionally cooked in a tagine pot. A tagine pot is a traditional North African cooking vessel that is typically used for slow-cooked meals and stews. The pot has a distinctive conical (cone-shaped) lid that helps circulate and condense steam, which helps to infuse the flavors and retain moisture. They are typically made from clay or ceramic, unlike our modern cookware which is usually made from stainless steel.
Another distinction is the intricate designs on the pots. Tagine pots often have decorative designs, which reflect the artistic influences of the region. In other words, it’s functional & beautiful. Click here to shop a traditional handmade tagine pot on Amazon!
Moroccan Chickpea Stew
Moroccan chickpea stew includes a variety of nutritious ingredients like chickpeas, tomatoes, onions, garlic, spices, and vegetables like carrots and bell peppers. Some varieties of the recipe contain dried fruits such as apricots or raisins.
Various cultures and civilizations have influenced Morocco’s cuisine over centuries, including Berber, Arab, Mediterranean, and African influences. Chickpea stew is a reflection of this rich culinary history, showcasing a harmonious blend of spices and ingredients that have been passed down through generations.
Morocco highly values community, so meals are traditionally shared with family and friends as a way to connect. Sounds like Morocco’s values and our values (here at The Spice Girl Kitchen) have a lot in common!
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The Famous Moroccan Spices
Morocco is famous for its spices because of its historical position as a trading crossroads. The country’s location at the crossroads of Africa, Europe, and the Middle East facilitated the exchange of goods, including spices, along ancient trade routes. This led to a rich culinary heritage that incorporated a wide variety of spices and flavors.
Morocco’s proximity to other spice-rich regions, such as the Mediterranean and the Middle East, also played a significant role in introducing and integrating spices into Moroccan cuisine. Over centuries, various cultures, including Arab, Berber, Mediterranean, and African influences, contributed to the vibrant spice blends that are now synonymous with Moroccan cooking.
Spices like cumin, coriander, cinnamon, saffron, paprika, and ginger are commonly used in Moroccan dishes, adding depth, complexity, and aromatic flavors to the cuisine. These spices enhance Moroccan dishes’ taste and contribute to their distinctive and memorable character.
Moroccan cuisine places a strong emphasis on slow cooking and infusing flavors, which allows the spices to meld with other ingredients over time, creating rich and harmonious flavor profiles. The use of spices in Moroccan dishes is a testament to the country’s culinary creativity, cultural exchange, and the importance of gastronomy in Moroccan society.
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Nutrition Breakdown
This vegan, nutrient-dense meal is packed with plant-based protein and fiber! It feels very hearty, but it’s pretty light.
Here is the nutritional breakdown per serving:
- 316 calories
- 4 grams of fat per serving
- 55 g carbs per serving
- 13 grams of fiber per serving
- 17 grams of plant-based protein
You Might Also Like
If you like this recipe, you may also like:
- Moroccan Meatballs with Shredded Carrot Salad
- Moroccan Honey & How To Use It
- Moroccan White Bean and Tomato Stew
OR click here for the entire Moroccan Category!
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Store & Reheat
As a general rule of thumb, anything with a sauce tends to store and reheat well. That’s another reason I love this recipe!
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the stew for up to 3 months. Place the stew in the fridge to thaw overnight for best results.
Reheat
Microwave: Place stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Moroccan Chickpea Stew with Lentils and Carrots
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups carrots, peeled and cut into rounds (about 5 large)
- 5 cloves garlic, minced
- 1 tbsp The Spice Girl Kitchen Moroccan Spice
- 1 tsp salt
- 4 cups low sodium vegetable broth
- 1 28-oz can crushed tomatoes
- 1 cup dry lentils, rinsed and sorted
- 1 15-oz can chickpeas, drained and rinsed
- chopped parsley, for garnish
Instructions
- Add the olive oil to a large pot or Dutch oven and heat on medium-low until shimmering.
- Add in the onions, red bell peppers, and carrots, and saute until the onions are translucent (about 7-8 minutes).
- Add in the garlic, Moroccan spice, and salt. Stir until fragrant (about 1-2 minutes).
- Add in the broth, crushed tomatoes, and dry lentils. Bring to a boil then immediately reduce heat to a simmer. Simmer for about 20 minutes (the stew will thicken as the lentils cook). Stirring frequently to ensure the lentils don't stick.
- Add in the chickpeas, stir, and cook an additional 10 minutes or until the lentils are tender. *If a thinner consistency is desired, add an additional 1/2 cup water (or veggie broth) at a time until you reach the desired consistency.
- Remove from heat. Serve hot with parsley garnish. Enjoy!
Notes
Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe!Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days. Freezer: You can also freeze the stew for up to 3 months. Place the stew in the fridge to thaw overnight for best results.Reheat
Microwave: Place stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Moroccan Chickpea Stew.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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