Best 2 Easy Moroccan Chickpea Stew Recipes

Embark on a culinary journey to the heart of Morocco with this tantalizing Easy Moroccan Chickpea Stew recipe. This flavorful and aromatic dish is a symphony of spices, tender chickpeas, and succulent vegetables, offering a taste of North African tradition.

Within the depths of this article, you will also discover a treasure trove of other delectable Moroccan recipes that are sure to tantalize your taste buds. From the classic Beef Tagine with Prunes and Almonds, boasting fall-off-the-bone beef nestled in a fragrant sauce, to the vibrant Carrot Salad with Cumin and Coriander, bursting with fresh flavors, this article has something for every palate.

Indulge in the irresistible charm of Moroccan cuisine as you explore these authentic recipes, each carefully curated to transport you to the vibrant streets of Marrakech or the serene beauty of Essaouira. From the aromatic Chicken with Preserved Lemons and Olives, bursting with tangy and savory notes, to the comforting Harira Soup, a hearty and flavorful staple, these dishes are a testament to the culinary artistry of Morocco.

So, gather your ingredients, ignite your stovetop, and prepare to be captivated by the enchanting flavors of Morocco. Let this article be your guide as you embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKPEA STEW

Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

Steps:

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

MOROCCAN CHICKPEA STEW

Moroccan Chickpea Stew image

This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 17

Ingredients

1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick (3 inches)
1/2 teaspoon chili powder
4 cups vegetable broth
2 cups cubed peeled butternut squash
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro

Steps:

In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer. , Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. , Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

For a richer flavor, use homemade vegetable broth instead of water. You can also use chicken broth if you prefer.
If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them sit for 1 hour.
To make the stew ahead of time, cook it according to the recipe instructions, then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the stew, reheat it over medium heat until warmed through. You can also add additional vegetables, such as diced carrots or potatoes, to the stew when you reheat it.
Serve the stew with rice, couscous, or naan bread.

Conclusion:

This easy Moroccan chickpea stew is a delicious and hearty meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chickpeas. With its combination of chickpeas, vegetables, and spices, this stew is a flavorful and nutritious dish that's sure to please everyone at the table. Enjoy!