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Moroccan Spiced Carrot Chickpea Stew

A comforting and nutritious stew blending fragrant spices with sweet carrots and hearty chickpeas, perfect for cozy nights or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegan
Cuisine: Moroccan, North African
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 teaspoons olive oil Extra virgin recommended for best flavor.
  • 1 small onion, diced About ½ cup.
  • 3 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin Freshly ground recommended for better flavor.
  • 1 teaspoon cinnamon Freshly ground recommended for better flavor.
  • 1 teaspoon freshly ground black pepper To taste.
  • 1 teaspoon sea salt To taste.
  • ½ teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper, optional To taste.
  • 400 ml canned diced tomatoes About 13.5 oz.
  • 200 ml vegetable broth or water Approx. ¾ cup.
  • 300 grams cooked or canned chickpeas, rinsed and drained About 1 ½ cups.
  • 50 grams hardy greens (spinach, kale, chard, etc.), optional About 2 cups.

Method
 

Preparation
  1. In a large pot, heat the 2 teaspoons of olive oil over medium heat until it shimmers.
  2. Add the diced onion and cook for about 5-6 minutes, stirring occasionally, until they turn translucent and fragrant.
  3. Toss in the sliced carrots and stir well, cooking for an additional 5 minutes until they soften slightly.
  4. Stir in the minced garlic, cumin, cinnamon, black pepper, sea salt, paprika, and cayenne. Cook for about a minute to let the flavors develop.
  5. Pour in the canned diced tomatoes and vegetable broth, mixing well.
  6. Add the rinsed chickpeas, cover the pot, and bring the mixture to a rolling boil.
  7. Once boiling, reduce the heat to medium-low and let it simmer, covered, for about 20 minutes or until the carrots are fork tender.
  8. Taste and season as needed. For a thicker stew, leave the lid tilted to allow steam to escape or remove it completely to evaporate excess liquid.
  9. When done, stir in your hardy greens, if using, and remove from heat.
  10. Ladle the hot stew into bowls and serve with rice or naan, topped with pomegranate seeds, preserved lemon, or raisins for extra flavor.

Notes

This stew stores beautifully in the fridge for up to 5 days and tastes even better the next day. It’s meal prep friendly and freezer safe for up to 3 months. Adjust spice levels based on your preference and feel free to customize with seasonal vegetables.