Moroccan Chickpea Stew

Aromatic Moroccan chickpea stew with cumin, coriander, and fresh herbs. Perfectly balanced with a touch of acidity from tomatoes and richness from chickpeas.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Moroccan

Servings 4 servings

Calories 420 kcal

Ingredients

2 tbsp olive oil
1 medium onion diced
3 cloves garlic minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 can chickpeas drained and rinsed
1 can diced tomatoes
1 cup vegetable broth
to taste salt
to taste black pepper
1 handful fresh cilantro chopped

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
Add minced garlic, ground cumin, coriander, and paprika. Stir constantly for 1 minute until the spices are fragrant.
Stir in the chickpeas, ensuring they are well coated with the spice mixture. Cook for 2 minutes, allowing them to absorb the flavors.
Pour in the diced tomatoes and vegetable broth. Stir to combine and bring to a simmer.
Reduce heat to low and cover. Simmer for 15 minutes, allowing the flavors to meld and the chickpeas to become tender.
Uncover and season with salt and black pepper to taste. If the stew is too thin, mash some chickpeas to thicken.
Before serving, stir in chopped cilantro for a fresh, herbal finish. Taste and adjust seasoning if necessary.
Serve hot, optionally with crusty bread or couscous to soak up the stew's rich flavors.

Notes

For a spicier version, add a pinch of cayenne. Use low-sodium broth to control salt levels. Fresh herbs are key to balancing flavors.