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    The Life Jolie » Main/Entree » Moroccan Chickpea Stew

    Moroccan Chickpea Stew

    Published: Mar 1, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Jump to Video Print Recipe
    Need an easy detox meal? This Moroccan Chickpea Vegetarian Stew is beyond delicious and totally satisfying! Full of great vegetables it's healthy and full of great flavor!

    Meatless Monday never looked so good! This Moroccan Chickpea Stew is a delicious and satisfying vegetarian meal. It’s deliciously hearty and ready in under 30 minutes.

    A close up image of Moroccan Chickpea Vegetarian Stew in a pan.
    Jump to:
    • Why You’ll Love This Vegetarian Stew:
    • Ingredient information and substitutions:
    • How To Make Moroccan Veggie Stew
    • Frequently Asked Questions
    • Helpful Cooking Tips:
    • Other delicious vegetarian recipes to try:
    • Moroccan Chickpea Stew

    Why You’ll Love This Vegetarian Stew:

    In the past 10 years, I’ve really made an effort to seek out and make entrees that were meatless. In the past I’d get frustrated because I didn’t consider most of the vegetarian options I’d find to be satisfying. But one meatless recipe that I’ve been making for years is both satisfying and delicious. It’s a veggie stew recipe I found a while back in Cooking Light Magazine. Over the years I’ve adapted it a bit but it still remains a meatless favorite of mine and here’s why:

    • Easy to make
    • Ready in under 30 minutes
    • Nutritious and balanced
    • Versatile enough to change out veggies to your preference
    • Great to make ahead and eat all week long
    • Hearty and satisfying
    Moroccan Chickpea Vegetarian Stew with the pan and another bowl behind it.

    Ingredient information and substitutions:

    Stew ingredients in bowls and labeled.
    • Vegetables- This recipe includes a mix of chopped onions, carrots, garlic, and jalapeño pepper. If you don’t like things too spicy, you can easily remove the seeds and membranes from the pepper. The original recipe calls for potatoes but over the years I’ve substituted turnips, which I love the flavor and similar texture. You can total substitute your favorite veggies into this- I’ve loved adding chopped greens and cauliflower in the past!
    • Chickpeas- Canned chickpeas add a ton of protein and are delicious to boot. I’ve also substituted canned beans like black beans or Great Northern Beans and they’ve been super tasty. Just be sure to drain and rinse your canned beans for this recipe..
    • Flavorings- In terms of seasonings, this recipe calls for ground Cumin, Chili powder, Ground Turmeric and a small amount of sea salt (you really don’t need a ton!). Diced tomatoes and vegetable broth round this out, but if you’re looking for a little more flavor and are ok with it not being vegetarian, you can also use chicken broth.
    • Toppings- I love serving this over brown rice, but it’s also fantastic over farro. Any cooked grain that you love works. And then I finish it with some plain Greek yogurt for creaminess and fresh cilantro.
    A overhead shot of Moroccan Chickpea Vegetarian Stew in a blue pan.

    How To Make Moroccan Veggie Stew

    Step 1- Sauté the vegetables in oil

    Heat a large skillet over medium-high heat and sauté onion, garlic, carrots, jalapeños and potatoes (or turnips if using them) until softened, about 7 minutes.

    Vegetables in a pan on the stove sautéing

    Step 2- Add remaining ingredients and bring to a boil.

    Add seasonings, tomatoes, chickpeas and broth to the pan and bring to a boil.

    Wet ingredients in a pan on the stove.

    Step 3- Simmer and serve.

    Reduce heat and simmer for 20 minutes, stirring periodically. Serve over rice with Greek yogurt and fresh cilantro.

    Vegetarian stew simmering on the stove.

    Frequently Asked Questions

    Do you boil veg before stew?

    Not for this recipe- the cooking time in the recipe helps make the vegetables perfectly tender without being mushy.

    How do you add flavor to vegetable stew?

    This recipe gets its fantastic flavor from ground Cumin, Chili powder, ground Turmeric and a little bit of salt. The chopped jalapeño gives it a nice kick and the cilantro adds the right amount of freshness.

    How do you know when the stew is done?

    The vegetables will be tender and the liquid will have reduced slightly.

    Is this stew vegan?

    While the original recipe is not vegan due to the addition of Greek yogurt, it can easily be made vegan by omitting this topping and using a vegan yogurt instead.

    What is the difference between stew and soup?

    Stew tends to be thicker, heartier and the vegetables are a bit larger and chunkier than a soup.

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

    Helpful Cooking Tips:

    • Cut the veggies to uniform size- this allows them to cook more evenly.
    • Taste the veggies for tenderness after cooking. When you think the stew is done, taste the vegetables to make sure they’re tender enough. If not let it cook a few minutes longer and try again until they’re cooked to your liking.
    • Adjust seasonings before serving- Taste the stew before serving and add more seasonings if needed.
    • Prepping ahead- All veggies except the potatoes  and garlic can be chopped ahead. Garlic may be peeled ahead and then minced just before cooking but hold off on peeling and chopping potatoes as the air will oxidize them and cause them to turn brown. I typically cook my rice ahead and wash my cilantro in advance.
    • Leftovers and storage- This veggie stew recipe will last up to a week covered in the refrigerator. It reheats beautifully in the microwave or in a pan on  the stove over medium heat.
    Moroccan Chickpea Vegetarian Stew In a blue pan with the left side of the image cut off.

    Other delicious vegetarian recipes to try:

    • Vegetarian Stuffed Peppers are a healthy, satisfying meal that comes together quickly! This easy weeknight dinner recipe is perfect for Meatless Monday and full of rice, veggies, cheese and Italian-inspired flavors!
      Vegetarian Stuffed Peppers
    • Vegetarian Chili (Crockpot + IP)
    • This Black Bean Burger recipe is so good, it'll turn even the biggest meat and potatoes lovers into Meatless Monday fans! Great flavor and minimal work makes these an easy and satisfying vegetarian dinner!
      Black Bean Burger Recipe
    • A square close up overhead image zooming in on the veggies in the marinated vegetables salad including cauliflower, cherry tomatoes, carrots, celery, cucumbers and onion.
      Marinated Vegetable Salad

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

    A square image of Moroccan Chickpea Vegetarian Stew.

    Moroccan Chickpea Stew

    Jessy Freimann
    Meatless Monday never looked so good! This Moroccan Chickpea Stew is a delicious and satisfying vegetarian meal. It’s deliciously hearty and ready in under 30 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main
    Cuisine American, vegetarian
    Servings 6 servings
    Calories 102 kcal

    Ingredients
      

    • 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 ½ cups diced potatoes or turnips
    • 2 teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon turmeric
    • ⅛ 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

    Instructions
     

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

    Video

    Notes

    • Cut the veggies to uniform size- this allows them to cook more evenly.
    • Taste the veggies for tenderness after cooking. When you think the stew is done, taste the vegetables to make sure they’re tender enough. If not let it cook a few minutes longer and try again until they’re cooked to your liking.
    • Adjust seasonings before serving- Taste the stew before serving and add more seasonings if needed.
    • Prepping ahead- All veggies except the potatoes  and garlic can be chopped ahead. Garlic may be peeled ahead and then minced just before cooking but hold off on peeling and chopping potatoes as the air will oxidize them and cause them to turn brown. I typically cook my rice ahead and wash my cilantro in advance.
    • Leftovers and storage- This veggie stew recipe will last up to a week covered in the refrigerator. It reheats beautifully in the microwave or in a pan on  the stove over medium heat.

    Nutrition

    Serving: 1.5 cupsCalories: 102kcalCarbohydrates: 16gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 448mgPotassium: 388mgFiber: 5gSugar: 3gVitamin A: 303IUVitamin C: 16mgCalcium: 75mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Scott says

      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
      • Jessy says

        February 23, 2016 at 5:17 pm

        Give it a shot- it's super delicious!
        Reply
    2. Huub Ricardo says

      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
      • Jessy says

        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
    3. Sammi says

      February 26, 2016 at 10:23 am

      Gorgeous photos! Love this healthy recipe :) Well done!
      Reply
      • Jessy says

        February 29, 2016 at 11:36 am

        Thank you so much! :)
        Reply
    4. CJ Huang | Morsels of Life says

      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
      • Jessy says

        February 29, 2016 at 11:31 am

        Good idea- I bet this would turn out beautifully in the slow cooker!
        Reply
    5. Single Mum Speaks says

      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
      • Jessy says

        February 29, 2016 at 11:30 am

        Yum- a soup with similar ingredients sounds AMAZING!
        Reply
    6. Karen says

      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
      • Jessy says

        February 29, 2016 at 11:28 am

        Thank you- That sounds like an excellent way to enjoy it!
        Reply
    7. Lisa/SyncopatedMama says

      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
      • Jessy says

        February 29, 2016 at 11:26 am

        Thank you- I hope you enjoy it as much as I do!
        Reply
    8. Carla says

      March 03, 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
      • Jessy says

        March 06, 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
    9. Melissa says

      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
      • Jessy says

        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
    10. May says

      August 19, 2017 at 8:24 pm

      How many servings will this make?
      Reply
      • Jessy says

        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
    11. Karin says

      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
      • Jessy says

        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).
        Reply

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