One-Pot Moroccan Chickpea Stew Recipe
A flavorful and hearty one-pot Moroccan chickpea stew packed with aromatic spices, tender vegetables, and nutritious chickpeas, perfect for a comforting vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup carrots, sliced
- 1 cup zucchini, diced
- 1 cup spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
- Add Spices: Stir in ground cumin, coriander, and cinnamon. Cook for an additional minute to release the spices’ aromas.
- Add Chickpeas, Tomatoes, and Vegetables: Pour in chickpeas, diced tomatoes, vegetable broth, sliced carrots, and diced zucchini. Stir well to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes or until the vegetables are tender.
- Add Spinach and Season: Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh cilantro. Serve hot for a comforting meal.
Notes
- For extra protein, add some cooked chicken or lamb if not vegetarian.
- You can substitute kale or Swiss chard for spinach if preferred.
- Adjust the spice levels by adding a pinch of cayenne pepper or chili flakes for heat.
- Serve with couscous, rice, or crusty bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
