Moroccan Chickpea Vegetarian Stew Recipe

Need a good post-holiday detox? This Moroccan Chickpea Vegetarian Stew is beyond delicious and totally satisfying!

A close up image oc Moroccan Chickpea Vegetarian Stew in a pan.

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Many moons ago, when I was in my early 20’s and living the crazy life in NYC, I found a recipe that I couldn’t get out of my head. It was in Cooking Light magazine. The recipe was created by the wife of the man who starred in the movie Super Size Me (where he only ate McDonald’s for a month straight).

Moroccan Chickpea Vegetarian Stew with the pan and another bowl behind it.

Apparently his wife is a holistic chef and the magazine did a feature her and showcased a few of the recipes she prepared for him to help him get healthy again once filming was done. One of these recipes was a Moroccan Chickpea Stew.

A overhead shot of Moroccan Chickpea Vegetarian Stew in a blue pan.

At that point in my life, I rarely found myself gravitating towards entrees that were meatless. But the minute I saw that recipe, I knew I had to try it. Boy, am I glad I did! This recipe immediately became a favorite of mine and has consistently made it’s way into my lunch rotation for several years.

A bowl of Moroccan Chickpea Vegetarian Stew with greek yogurt and cilantro on top.

It’s a great option if you’re looking for a dish that’s packed with flavor and satisfying. This vegetarian stew is also a really great option when I know I’ve been making poor eating decisions and am in need of a detox. Not only is it delicious, it’s quite easy on your wallet because it doesn’t include meat.

Moroccan Chickpea Vegetarian Stew In a blue pan with the left side of the image cut off.

As per the recipe, I enjoy this dish over brown rice and topped with Greek yogurt (though she originally recommends plain yogurt, I love how the Greek yogurt compliments the spices) and I also add plenty of cilantro because I love it. It makes a good-size batch, so I’ll usually make it on a Sunday night and enjoy it as my lunch all week long.



493 cal


12 g


91 g


11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Moroccan Chickpea Stew

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 6 servings


Recipe Image
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  • 2 teaspoons olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 2-3 cloves of garlic, minced
  • 1 jalapeno pepper, minced (if you don't want it too spicy, remove the seeds)
  • 1 1/2 cups diced potatoes (I didn't peel them because I'm lazy but the original recipe calls for peeling)
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon sea salt
  • 1 28 ounce can diced tomatoes, undrained
  • 1 14 ounce can chickpeas, drained and rinsed
  • 1 14 ounce can vegetable broth (I've also used chicken broth with great results)
  • Brown rice
  • Greek yogurt
  • Fresh cilantro, chopped


  1. Heat the oil over medium-high heat.
  2. Add onions, carrots, garlic, jalapeno and potatoes for about 6-7 minutes to soften.
  3. Next add cumin, chili powder, turmeric, sea salt, diced tomatoes, chickpeas and broth to the pan.
  4. Bring the mixture to a boil.
  5. Once it's boiling, cover the pan and reduce the heat to medium-low.
  6. Simmer for 20 minutes.
  7. Serve over hot brown rice, topped with the Greek yogurt and plenty of cilantro.
  8. Enjoy!

Helpful tools:

Another favorite stew recipes is this one:

Slow Cooker Italian Beef Stew

This Slow Cooker Italian Beef Stew recipe is one of my favorite easy comfort food meals. With tender meat, vegetables, tomatoes (and a little bit of wine for good measure!) this tastes fantastic served over potatoes, pasta or polenta with a nice, crusty piece of bread!

I also love this stew recipe:

Classic Hamburger Stew

A bowl of Classic Hamburger Stew with a spoon next to it.

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  • Reply
    February 22, 2016 at 12:54 pm Really really interested in trying. I'd cook my own chickpeas to cut down on the sodium in canned versions though.
    • Reply
      February 23, 2016 at 5:17 pm Give it a shot- it's super delicious!
  • Reply
    Huub Ricardo
    February 22, 2016 at 1:57 pm Kind of feel like you can also use it as dip for nachos. Maybe not ofcourse...but it looks delicious. Indeed over brown rice...sooo that's been a while since I had brown rice. Think i need to do some shopping :) thanks for the delicious recipe tip as always.
    • Reply
      February 23, 2016 at 5:17 pm think that's a great idea- it's super flavorful so It would play really well with Nachos :)
  • Reply
    February 26, 2016 at 10:23 am Gorgeous photos! Love this healthy recipe :) Well done!
    • Reply
      February 29, 2016 at 11:36 am Thank you so much! :)
  • Reply
    CJ Huang | Morsels of Life
    February 26, 2016 at 3:16 pm Sounds super tasty! And I bet it'd be easy to make in a slow cooker too. I'll have to give it a try. :)
    • Reply
      February 29, 2016 at 11:31 am Good idea- I bet this would turn out beautifully in the slow cooker!
  • Reply
    Single Mum Speaks
    February 27, 2016 at 11:45 am This sounds lovely. I make a Moroccan chickpea soup, which is quite similar to this in terms of ingredients. Will definitely try this recipe too.
    • Reply
      February 29, 2016 at 11:30 am Yum- a soup with similar ingredients sounds AMAZING!
  • Reply
    February 28, 2016 at 8:54 pm I probably would eat it as a chili without putting it on top of anything and have a salad with it. Does sound yummy. I will be pinning it. Thanks for sharing on Let's Get Real Friday Link Party.
    • Reply
      February 29, 2016 at 11:28 am Thank you- That sounds like an excellent way to enjoy it!
  • Reply
    February 29, 2016 at 8:38 am We love these types of recipes, so I know I'll be trying this one soon! Thanks for joining us at #FridayFrivolity this week!
    • Reply
      February 29, 2016 at 11:26 am Thank you- I hope you enjoy it as much as I do!
  • Reply
    March 3, 2016 at 5:47 pm I've heard you need to buy turmeric at specific places to get the 'good' stuff. Do you buy a particular brand or at a certain store?
    • Reply
      March 6, 2016 at 11:17 am I am lazy and stuck to Wegmans (ie our local grocery store). It's quite possible I just don't have a very sophisticated palate because it seemed tasty to me :)
  • Reply
    March 24, 2016 at 4:12 pm The question is.... Where do the potatoes come in? I'm in the middle of making this and not sure when to add them!
    • Reply
      March 24, 2016 at 4:20 pm Sorry about that I don't know how I missed it- the potatoes go in right at the beginning. I just updated it. Enjoy!
  • Reply
    August 19, 2017 at 8:24 pm How many servings will this make?
    • Reply
      August 20, 2017 at 10:24 pm I'd say 4-6 depending on the size of the serving and if you're serving it with rice (which I highly recommend!). Enjoy!
  • Reply
    January 20, 2018 at 6:23 pm Made this recipe tonight for dinner, and it was AMAZING! It'll go into our dinner rotation for sure. Love!
    • Reply
      January 21, 2018 at 10:50 pm So glad you loved it- it's seriously one of my favs and really opened my eyes to how delicious vegetarian food can be (I'm almost ashamed to admit that I didn't often give meatless options a fair chance).

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