If you’re looking for a dish that’s bursting with flavor, hearty, and absolutely comforting, this Moroccan Chickpea Stew Recipe is a total game-changer. I absolutely love how it combines warm spices with sweet potatoes and chickpeas, creating a stew that feels like a warm hug in a bowl. Whether you’re new to Moroccan cuisine or just craving something soul-satisfying, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Rich and Complex Flavors: The blend of baharat, paprika, and a hint of cayenne makes every bite exciting but balanced.
- Comforting and Nutritious: Sweet potatoes and chickpeas provide fiber, protein, and that cozy texture we all crave.
- Simple to Make: Using canned tomatoes and cooked chickpeas makes this recipe approachable and weeknight-friendly.
- Vegan & Gluten-Free: It’s inclusive to diverse diets without sacrificing taste or satisfaction.
Ingredients You’ll Need
Each ingredient in this Moroccan Chickpea Stew Recipe brings something special to the table. I always use good-quality olive oil and fresh garlic because they make a noticeable difference, and be sure to pick out your favorite canned tomatoes — they form the stew’s rich, tangy base.
- Olive Oil: Adds a silky richness and carries the spices beautifully when cooking.
- Garlic Cloves: Fresh and finely chopped for that deep aromatic flavor.
- Shallots: Sweeter and milder than regular onions, they mellow out the stew perfectly.
- Peeled and Diced Tomatoes (or canned tomatoes): Provides the stew’s saucy body and tang.
- Baharat Spice: This warm, fragrant Moroccan spice mix is the soul of the dish.
- Sweet Paprika: Adds a smoky and sweet depth without overpowering.
- Cayenne Pepper or Hot Chili Powder: For just the right kick; adjust to your heat preference.
- Salt: Essential for balancing and bringing all the flavors together.
- Brown Sugar: Just a touch to round out acidity and enhance the warmth.
- Black Pepper: Freshly ground for a subtle peppery note.
- Tomato Paste: Concentrates tomato flavor and thickens the sauce beautifully.
- Cooked Chickpeas: The star protein making this stew filling and hearty.
- Sweet Potato: Cubed for tender sweetness and heartiness.
- Dried Barberries or Blackcurrants: I love these little bursts of tartness—they brighten up the stew.
- Kalamata Olives: Pitted and salty, they add a great savory contrast.
- Sliced Almonds: Dry roasted until fragrant, they bring a lovely crunch on top.
- Fresh Parsley (optional): Adds a fresh, herbal finish that I can’t resist.
- Cooked Couscous or Quinoa: Perfect for serving, soaking up all that delicious sauce.
Variations
This Moroccan Chickpea Stew Recipe is wonderfully flexible, and I’ve enjoyed customizing it over the years. Feel free to tweak the spice levels or swap veggies based on what you have on hand — it will still taste fantastic.
- Swapping Vegetables: I’ve replaced sweet potato with butternut squash or carrots for different textures and natural sweetness.
- Spice Level: When friends come over, I sometimes add extra cayenne for a fiery kick that everyone asks for again.
- Protein Boost: If you want even more protein, adding a handful of cooked lentils works beautifully.
- Nut-Free Option: Simply skip the almonds or replace them with toasted pumpkin seeds for crunch.
How to Make Moroccan Chickpea Stew Recipe
Step 1: Toast the Almonds
First things first—grab your sliced almonds and chop them diagonally for better texture. Heat a small dry frying pan on medium and toss in the almonds. Stir them frequently because they burn quickly. You want them lightly browned and fragrant. This simple step adds a golden crunch that contrasts so nicely with the stew’s softness.
Step 2: Sauté Shallots and Garlic
Next, heat your olive oil in a large frying pan over low heat. Add the finely chopped shallots and let them soften gently until almost translucent—that usually takes around 5 to 7 minutes. Then add the chopped garlic and keep stirring frequently to prevent burning. Once the shallots look translucent and the garlic smells heavenly (that’s the best part!), it’s time for the spices.
Step 3: Bloom the Spices
Sprinkle in the baharat, sweet paprika, and cayenne pepper, stirring continuously. This step is crucial to release the spices’ flavors without burning them. Let this mixture cook for about a minute or two on low heat while stirring—it’s a little aromatic dance that defines the dish.
Step 4: Add Tomato Paste and Tomatoes
Mix the tomato paste in thoroughly, letting it caramelize slightly to deepen its flavor. Then pour in your peeled and diced tomatoes. Toss in the sweet potato cubes, salt, and half of your brown sugar to balance acidity. Pop a lid on and let the stew simmer gently for about 12 minutes, letting those sweet potatoes get tender in all that flavor.
Step 5: Thicken and Season the Sauce
After the lid comes off, let the sauce thicken by simmering uncovered. Stir occasionally to prevent sticking and watch that gorgeous tomato sauce reduce. Give it a taste and season with freshly cracked black pepper and more sugar if the acidity feels too sharp. This part lets you personalize the stew’s balance perfectly.
Step 6: Add Chickpeas, Olives, and Barberries
Finally, stir in the cooked chickpeas, pitted Kalamata olives, and dried barberries (or blackcurrants). Let everything heat through together for a few minutes—you’ll see the flavors marry beautifully. Serve the stew over fluffy couscous or quinoa, then sprinkle generously with those toasted almonds and fresh parsley for a pop of freshness.
Pro Tips for Making Moroccan Chickpea Stew Recipe
- Toast Spices Gently: I’ve learned the hard way that cooking spices on too high heat ruins their flavor fast—keep it low and slow.
- Sweet Potato Sizing: Cut your sweet potatoes into evenly sized cubes so they cook uniformly without turning to mush.
- Balance Acidity: Don’t skip the brown sugar—it softens the sharpness from tomatoes and brings the stew into harmony.
- Use Good Quality Olive Oil: It makes a noticeable difference in overall flavor and mouthfeel of the stew.
How to Serve Moroccan Chickpea Stew Recipe
Garnishes
I always finish this stew with toasted almonds and a generous sprinkle of fresh parsley. The almonds add a delightful crunch that contrasts the softness of the chickpeas and sweet potatoes, while parsley wakes up the dish with bright herbal notes. If you’re feeling adventurous, a dollop of vegan yogurt or a squeeze of fresh lemon juice adds a lovely tang.
Side Dishes
My go-to side is fluffy couscous, which soaks up all the rich stew juices beautifully. But quinoa is another great option, especially if you want that extra protein punch. Sometimes, I serve it with homemade flatbreads or warm pita to scoop up every last bite — sharing is caring, right?
Creative Ways to Present
For a cozy dinner party, I like to serve this Moroccan Chickpea Stew Recipe in shallow bowls, topped with almonds, parsley, and a drizzle of good olive oil. Adding a small ramekin of harissa on the side lets your guests personalize their heat level. It’s colorful, inviting, and just makes the meal feel a little more special.
Make Ahead and Storage
Storing Leftovers
I store leftover Moroccan Chickpea Stew in an airtight container in the fridge for up to 4 days. What I love is how the flavors deepen overnight—sometimes leftovers taste even better than the fresh batch. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
This stew freezes beautifully, which is great for meal planning. I portion it into freezer-safe containers or bags, leaving some space for expansion. When I’m ready, I thaw it overnight in the refrigerator, and it reheats perfectly without losing its texture or flavor.
Reheating
To reheat, I gently warm the stew on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the sauce if it looks too thick. This slow reheating keeps the flavors vibrant and the texture just right.
FAQs
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Can I make this Moroccan Chickpea Stew Recipe gluten-free?
Absolutely! The stew itself is naturally gluten-free. Just serve it with gluten-free grains like quinoa or gluten-free couscous alternatives, and you’re good to go.
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What can I substitute if I don’t have baharat spice?
If you can’t find baharat, try making a simple mix with equal parts ground cinnamon, coriander, black pepper, cumin, and paprika. While it won’t be exact, it’ll capture a similar warm, smoky profile.
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Is it okay to use canned chickpeas for this stew?
Yes! Using canned chickpeas speeds up prep and still delivers great texture and flavor. Just rinse and drain them well before adding to the stew.
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Can I add meat to this stew for extra protein?
While this recipe is designed as a vegan stew, you can absolutely add cooked chicken or lamb if you want. Just fold it in towards the end to warm through without drying out.
Final Thoughts
This Moroccan Chickpea Stew Recipe has become one of my absolute favorites for good reason—it’s comforting, full of robust flavors, and totally satisfying. Whenever I make it, my family goes crazy for the mix of sweet, savory, and slightly spicy notes. I highly recommend you give it a try; it’s straightforward to prepare yet feels special enough for any night of the week. I’m sure you’ll find yourself coming back to this one again and again!
Print
Moroccan Chickpea Stew Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
This Moroccan chickpea stew is a hearty, flavorful, and nutritious vegan dish that combines tender chickpeas, sweet potatoes, and a vibrant blend of spices like baharat and paprika. Simmered in a rich tomato base and complemented by bursts of tart barberries and olives, this stew offers a perfect balance of sweet, savory, and mildly spicy flavors. It’s ideal served over couscous or quinoa, garnished with toasted almonds and fresh parsley for added texture and freshness.
Ingredients
Main Ingredients
- 2 tbsp / 30 ml olive oil
- 3 garlic cloves, finely chopped
- 4 shallots, finely chopped
- 5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
- 3 tsp baharat spice
- ½ tsp sweet paprika
- ¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
- ¾ tsp salt, adjust to taste
- 2 tsp brown sugar
- black pepper, to taste
- 1 tbsp tomato paste
- 2 cups cooked chickpeas
- 1 medium sweet potato (300 g / 0.65 lb), cubed
Add-ins and Garnishes
- 2 tbsp dried barberries or blackcurrants
- 10 black Kalamata olives, pitted
- a handful of almonds, sliced
- fresh parsley, chopped (optional)
- cooked couscous or quinoa, to serve with
Instructions
- Toast Almonds: Chop almonds diagonally and place them in a small frying pan over medium heat. Dry roast the almonds until they are lightly browned and fragrant, stirring frequently to avoid burning. Set aside for garnishing the stew later.
- Sauté Shallots: Heat olive oil in a large frying pan with a lid over low heat. Add the finely chopped shallots and cook slowly until almost translucent, stirring occasionally to ensure even cooking.
- Add Garlic: Stir in the chopped garlic and keep stirring frequently until the shallots are fully translucent and the garlic softens completely, releasing its aroma.
- Incorporate Spices: Sprinkle the baharat, sweet paprika, and cayenne pepper into the pan. Stir well and gently fry the mixture for 1-2 minutes to toast the spices, taking care they do not burn.
- Add Tomato Paste: Stir in the tomato paste with the shallot, garlic, and spice mixture until fully incorporated for a deeper tomato flavor.
- Add Tomatoes and Sweet Potato: Pour in the chopped or canned tomatoes, add cubed sweet potato, salt, and half of the brown sugar. Cover the pan with its lid and let the sweet potato cook by simmering gently for about 12 minutes.
- Thicken Sauce: Remove the lid and allow the sauce to simmer uncovered. Stir occasionally as the sauce thickens to concentrate the flavors.
- Season to Taste: Taste the sauce and adjust seasoning with black pepper and the remaining sugar if needed to balance the acidity and spice.
- Add Chickpeas and Other Ingredients: Stir in the cooked chickpeas, pitted Kalamata olives, and dried barberries or blackcurrants. Heat through gently to combine the flavors.
- Serve: Serve the stew hot over cooked couscous or quinoa, garnished with toasted almonds and optional chopped fresh parsley for brightness and added texture.
Notes
- This Moroccan chickpea stew is an easy, flavorful, and filling vegan and gluten-free dish, perfect for weekday dinners or as a post-workout meal.
- Adjust the cayenne pepper or chili powder quantity to control the spice level according to taste.
- Barberries can be substituted with dried blackcurrants or raisins for a similar tangy sweetness.
- For a nuttier flavor, use almond oil instead of olive oil when sautéing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 418
- Sugar: 17 g
- Sodium: 582 mg
- Fat: 19 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52.5 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
