These easy Moroccan chickpeas are the type of dish I could eat weekly. The recipe is beyond simple to make and yet so gourmet and full of robust flavor. Got 30 minutes and a couple cans of chickpeas? Dinner is handled! This recipe is nourishing, satisfying, and a total cinch to make.
This one-skillet Moroccan chickpea recipe is slightly spicy, slightly sweet and very savory. Simple pantry ingredients come together to create this warm, aromatic and cozy dish.
This easy Moroccan chickpea stew is one of our favorite go-to dinners! It’s packed with flavor, warm Moroccan spices, and a rich tomato-y base.
Warm, nourishing and easy on the wallet, this hearty winter stew is just what the doctor ordered. It’s a breeze to prepare and is bursting with deep moroccan flavors that will nourish and satisfy your body.
MOROCCAN SPICED CHICKPEA WRAPS | ANIMALS NOT INCLUDED
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Chickpeas are one of my favorite pantry staples I use to whip up last minute recipes. They are easy to work with, versatile, inexpensive and nutritious. They contain plant-based protein, fiber and complex carbs, in addition to being an excellent source of folic acid.
Why You'll Love This Recipe
- Pantry-Friendly: There are no hard-to-find ingredients here.
- Family-approved: It comes together quickly, has a wonderful flavor, and can be enjoyed in a number of ways (serve it on its own, with warm pita bread or brown rice, or you can pair it with grilled chicken or fish).
- Creamy without cream: I achieve that thick, velvety stew base using only blended canned chickpeas and their liquid.
Ingredients You'll Need
This recipe requires simple ingredients with a few extra seasonings. Here’s everything you’ll need, including some ingredient substitutions if needed.
- Chickpeas: for the star of the show this recipe uses pre-cooked canned chickpeas! Full of fiber and plant-protein.
- Diced tomatoes: I love using fire-roasted tomatoes because of the added depth of flavor they bring.
- Tomato paste: to help thicken the stew!
- Onion: to add flavor to the base an onion is a must.
- Garlic: to layer lots of flavor this recipe uses both fresh garlic and garlic powder!
Step-by-Step Instructions
As if this recipe couldn’t be easier, it’s all made in 1 pot, takes just 30 quick minutes, and is made with the simplest of ingredients.
Flavor Base:
Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add ½ medium yellow onion (diced) and 2 cloves garlic (minced), cooking until soft and fragrant, 3 to 5 minutes.
Spice It:
Stir in 2 Tbsp tomato paste, 2 Tbsp all-purpose flour, 1 tsp each paprika, cumin, chili powder, and garam masala, and ½ tsp each turmeric, coriander, and salt.
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Add tomatoes and simmer!
Add 2 cans of diced tomatoes & tomato paste, 1/2 cup of water.
Simmer:
Stir in 2 15-oz cans chickpeas (drained) and 1 15-oz can fire-roasted diced tomatoes (do not drain). Halfway fill the empty tomato can with water and stir that in. Cover and let simmer for 15 minutes.
Season and serve!
The finished product - the sauce should be reduced, thicker, and bold with flavor. Before serving, taste and adjust if needed with a pinch of salt until the flavor is just right.
Serve:
Taste and add more salt as needed before serving. Serve warm with couscous, sliced cucumbers, fresh chopped mint, a dollop of yogurt, and pita bread.
Tips and Variations
- Switch of the beans - if you want to use another bean or legume, you can try cannellini beans, butter beans, or green lentils!
- Fresh cilantro is a must! - to add fresh vibrant flavor at the end, you can’t miss out on using fresh cilantro.
- Use Lentils Instead of Chickpeas: This works really well with lentils too if that’s your preference!
- Use Chicken Instead of Chickpeas: If you want to add meat to this, I’d recommend chicken!
- Use Other Sauces: I’ve also had this with hummus and it’s delicious!
Serving Suggestions
What to serve it with - the best way to serve this chickpea stew is with some grains! We love brown, white, or wild rice, quinoa, or even farro. If you prefer not to serve it with a grain you can serve it alongside salad such as our artichoke salad or this greek cucumber and tomato salad.
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Make Ahead and Storage Tips
Can I make this ahead of time? Absolutely! Store leftovers in an airtight container for up to 4 days. You can also freeze this stew in portions for up to 2 months.
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tags: #Moroccan
