Moroccan Chickpea Stew
Prep time
Cook time
Total time
Recipe type: Stew
Cuisine: Moroccan
Serves: 8
  • 1 cup dried chickpeas, soaked for a few hours or overnight, then cooked until tender in a pressure cooker or on the stovetop.
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 5 garlic cloves, minced
  • 1 tbsp grated ginger
  • 2 red bliss or yellow potatoes, diced
  • 2 carrots, finely diced
  • 20 cherry tomatoes, halved, or about 5 plum tomatoes, quartered
  • 1 zucchini, finely diced
  • 1 green pepper, finely diced
  • 1 tbsp coriander + 1 tsp cumin seeds, ground into a powder
  • ½ tsp turmeric
  • 2 tbsp thyme, remove leaves from stems and run a knife through them.
  • For the Harissa paste
  • 15 red chilies, soaked for about 2 hours and then drained
  • 8 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • Salt to taste
  • 1 tsp cumin seeds + 1 tsp coriander seeds, lightly toasted, then powdered in a spice grinder.
  1. Make the Harissa paste by putting all of the Harissa ingredients in a food processor and process until fairly smooth. You can freeze the remaining paste in an air-tight jar.
  2. In a large saucepan, heat the oil and add the onions.
  3. Fry until the edges are browned. Add the ginger and garlic and saute another minute.
  4. Add the chickpeas and about 2 cups of liquid. Add tomatoes, coriander-cumin powder, potatoes, turmeric and salt to taste.
  5. Cover and cook about 20 minutes.
  6. Add the thyme, carrots, zucchini and green peppers. Cook another 10 minutes until all the vegetables are tender.
  7. Check salt. Stir in 2 tbsp of the Harissa paste (recipe follows).
  8. Serve hot.
Recipe by Holy Cow! Vegan Recipes at