Moroccan Recipes Chickpeas

Chickpeas are incredibly tasty, and while most people enjoy them in hummus, their versatility expands far beyond the popular dip. Chickpeas are a great source of nutrients, and since they're protein-packed, they are especially useful in vegetarian and vegan cooking. From soups to snacks to stews, chickpeas are a staple in countless recipes. And thanks to their nutty, savory, and slightly creamy flavor, they pair well with nearly any vegetable.

Recipe developer Susan Olayinka of The Flexible Fridge loves a good chickpea recipe, and her Moroccan chickpea stew is proof of that. I love chickpeas [and] have them almost weekly, Olayinka raves about the tasty legumes. They are so versatile and easy to make. Indeed they are! With her chickpea stew recipe, Olayinka keeps things completely vegan, without skimping out on flavor or nutrients. Paired with onion and tomatoes, these chickpeas take on a vegetable flavor, and thanks to the addition of ginger, cumin, and cinnamon, this stew is a masterclass in warm, savory goodness.

Before you can dive into making this Moroccan chickpea stew, you'll want to make sure that you have the right ingredients on deck. For this recipe, you'll need garlic cloves, a yellow onion, extra-virgin olive oil, a can of diced tomatoes, a drained can of chickpeas, and vegetable stock. As for seasoning, this recipe keeps it simple but flavorful with cumin, ginger, and cinnamon. While chickpeas are a crucial part of this recipe, Olayinka does note that you could sub them for either black beans or lentils. Or, you could throw some beans in alongside the chickpeas for extra flavor and protein!

Moroccan Vegetables And Chickpeas Recipe

As with many soup or stew recipes, it all starts with the basics, which is sautéing the onion and garlic. For starters, be sure to finely mince your garlic cloves, and chop the onion. Then, grab a pot that will be big enough to accommodate all of the stew, and put it onto your stovetop on medium-high heat. 

Pour in the olive oil, then add your chopped garlic and onion, allowing them to cook alone for two to three minutes. During this time, the onion will have a chance to soften, and the garlic will cook as well, infusing the olive oil and releasing a wonderful fragrance into your kitchen.

After your garlic and onion have had a chance to cook, you can start adding in the rest of the stew ingredients. Add in the diced tomatoes, drained chickpeas, cumin, cinnamon, and ginger. Then, finish off by pouring in the vegetable oil. Make sure that your heat is at medium-high, and cook the stew at this heat level for about 25 minutes. During this cook time, all of the ingredients will have a chance to soften and absorb the flavors of the seasonings, which will make for a truly delicious dish.

Easy Chicken & Chickpea Tagine Recipe

Once the 25 minutes are up, remove your stew from the heat, and then you're officially ready to serve! According to Olayinka, Couscous, quinoa, [and] naan bread [are all great pairing options for this stew], and a tahini dressing could make a tasty topping.

This recipe makes four servings, so in the case of leftovers, you can store them in the fridge for four to five days. When it comes time to reheating, simply do so on the stovetop again. It can be hard to find motivation to cook on cold winter nights, but seeing as how warming this Moroccan chickpea stew is, it just may be the recipe to get you through the season.

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.I’m sitting in front of a crackling fireplace at my parents’ house in Poland, as I write this. It’s been extremely cold around these parts lately and even though I obviously grew up here, after years of living in milder climates (London and now a Greek island of Paros) I am really not used to the cold anymore… And I moan about it a lot 😉 .

Easy One Pot Moroccan Couscous With Chickpeas

When it’s -15° C (5° F), you want to minimise the time you spend outside and, if you do venture out, you want to be moving fast. We’ve taken to running in a nearby forest to counteract my mum’s attempts at overfeeding us on a daily basis 😉 .

A proper Northern-European forest bathed in winter sunshine has been a much needed change of scenery. We even managed to get a glimpse of two does who ran for the hills as soon as our fluorescent running gear appeared on the horizon. Once you get your blood flowing outside, stepping back into a warm house and sitting down to a warm meal is all your need to feel happy.

My lovely mum treats us to our favourite Polish cold weather foods, such as barszcz with uszka (beetroot broth with wild mushroom ravioli), pierogi (dumplings) and a meat-free bigos (cabbage and wild mushroom stew) plus a layered gingerbread cake for dessert, but this Moroccan-inspired chickpea and tomato stew is also the kind of dish I would be happy to come back home to. It’s easy to make, filling and comforting and if you are a fan of my Spanish Chickpea and Spinach Stew I made last year, be sure to try this one out too.

Moroccan Style Instant Pot Chickpea Stew

As for the Polish dishes I mentioned, don’t despair. I’m picking my mum’s brain for recipes (although she tends to ‘eye-ball’ ingredients so it’s more of a challenge than it sounds 😉 ) and they will appear on the blog at some point, promise!

If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!

*If you cannot find baharat spice mix, make your own – according to Wikipedia, a typical recipe for baharat is a mixture of the following spices: 4 parts black pepper, 3 parts coriander seed, 3 parts cinnamon, 3 parts cloves, 4 parts cumin seeds, 1 part cardamom pods, 3 parts nutmeg and 6 parts paprika.

Moroccan Style Lamb And Chickpeas Recipe

Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.If you are looking for a budget friendly, healthy and protein packed meal, then you need to give this Spicy Moroccan Chickpea Stew a try. It is made using store cupboard staples, so you might not even need to go shopping to make it, and it's easy to adapt. Simple ingredient, but big flavours. Dip some crusty bread in to it for a warming and hearty meal.

One ingredient we always have in our cupboard is chickpeas. They are super cheap, really versatile and who doesn't want to be able to whip up some homemade hummus within minutes?

But there is SO much more to chickpeas than just hummus. We love using them as a base for a rich and hearty chickpea stew, that is still nutrient dense as well. This Moroccan version just so happens to be one of our favourites. Chickpeas in a tomato based sauce with harissa and ras-el-hanout.

Chickpea & Butternut Squash Tagine –– Sweet Potato Soul

Four: Add the lentils, stir and simmer for 10 minutes. Then add the chickpeas and simmer for a further 10 minutes. Add a little more water if needed.

Chickpeas are really versatile and they are nutritious too. Canned and dried chickpeas have a low glycemic index, which means your body absorbs and digests them slowly. This helps to keep your blood sugar and insulin from going up too fast.

When we don't know what to make for dinner, we raid the cupboard and make some kind of chickpea stew. We always have chickpeas and tinned tomatoes and an abundance of herbs and spices, so it just kind of comes together.

Slow Cooker Moroccan Chickpea And Turkey Stew

This Moroccan version is a favourite, because anything we can add lots of ras-el-hanout to is good with us. We just added a little bit of cayenne pepper to the stew, but you could add plenty more if you like your meals spicy.

We also added some harissa to it to give it a little bit of extra spice, but also because anything Moroccan just needs a little bit of harissa in our opinion. If you haven't tried it, or even heard of it before, harissa is a North African hot chilli paste and it is another one of our favourite ingredients. You can buy rose harissa too, which adds even more flavour.

Harissa is made mostly of roasted red peppers and you can buy tubes of it in the world food aisles of supermarkets. A little bit goes a long way too, so another must if you are trying healthy eating on a budget.

Moroccan Chickpea Tagine

Although this is a Moroccan stew, that is only because of the spices that we have used. You could make it in to a Mexican stew, a Spanish stew or even and Asian inspired stew. Just change the herbs and spices accordingly.

This is one of those meals that can be used as a base, and then get creative to change it up. They are our favourite kinds of