• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Global Vegan Recipes > Moroccan

    Moroccan Chickpea Stew

    Posted: Aug 25, 2017 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe
    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net
    An easy and flavorful vegan Moroccan Chickpea Stew packed with veggies like zucchini, potatoes, bell peppers, carrots and tomatoes. All of this goodness is brightened with a vibrant Harissa sauce. The recipe is no-oil, soy-free, gluten-free, and nut-free.
    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net

    I am updating a recipe I posted many years ago on this blog, for a flavorful and delicious -- and incredibly healthy -- Moroccan Chickpea Stew.

    I wanted to make this version without any oil, including the harissa that gets stirred into the stew at the end, and usually is blended with oil. The recipe I have for you today, then, is a healthier version of an already healthy recipe.

    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net

    I have been sharing more oil-free recipes of late, and that's mostly because I've been trying to eat that way myself. This is not a new concept for me: I worked for years at the Physicians Committee for Responsible Medicine which preaches oil-free cooking, and although I did see and taste a lot of great oil-free food in those days, and experimented with it quite a bit in my own kitchen, I never became a total convert.

    And while I am not giving up fat completely now, I have to say that eating oil-free for the most part these last couple of weeks has really been quite wonderful. I definitely feel better and lighter, and I can't think of one good reason why I didn't do this earlier.

    On to this oil-free version of my vegan Moroccan Chickpea Stew.

    Moroccan food is among my favorites when we eat out. For one, it is never hard to find vegan dishes in Moroccan restaurants because the cuisine of that region is rich in vegetables and grains and legumes and spices. Then there are the candles, the belly dancing, and all those other fun trimmings. What's not to love?

    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net

    But if you are willing to forego the extras, it can be quite easy to whip up a divine Moroccan dinner right in your own kitchen. Better, you can make it really healthy.

    This Moroccan Chickpea Stew is just such a fragrant concoction, and I'll bet you will want to eat every last drop of it right at one sitting.

    I use a number of veggies in this stew, including zucchini, carrots, bell peppers, and onions, finishing up with a garnish of leafy spring onions. It makes for a complete meal by itself, or with some couscous, bulgur, rice or polenta.

    There are few ingredients in this recipe, so it's crucial you don't skip them. Especially the harissa which adds tons of flavor and really isn't anywhere near as spicy as you'd think it would be.

    Whip up this vegan Moroccan Chickpea Stew over the weekend. It's a keeper. And if you want an even quicker version of this recipe that uses no added oil, check out my Instant Pot version of Vegan Moroccan Chickpea Stew.

    Related recipes

    • Instant Pot Moroccan Chickpea Stew, no oil
    • Moroccan Lentil Stew with Spring Greens and Mint
    • Moroccan Chickpea Burger
    • Moroccan Couscous Salad with Spring Veggies
    • Vegan Harissa Meatballs with Cilantro Yogurt Sauce
    • Lebanese Chickpea Stew
    • Jackfruit "Lamb" Tagine
    • Vegan Irish Stew
    • Vegan Mushroom Stew
    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net
    Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free - holycowvegan.net

    Vegan Moroccan Chickpea Stew

    An easy and flavorful vegan Moroccan Chickpea Stew packed with veggies like zucchini, potatoes, bell peppers, carrots and tomatoes. All of this goodness is brightened with a vibrant Harissa sauce. The recipe is no-oil, soy-free, gluten-free, and nut-free.
    5 from 8 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Dinner, Meal, Stew
    Cuisine: Moroccan, nut-free, Oil-Free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Moroccan Chickpea Stew
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Servings: 8 servings
    Calories: 153kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 4 cups chickpeas (cooked or canned)
    • 2-3 cups vegetable stock
    • 1 large onion (finely diced)
    • 5 garlic cloves (minced)
    • 1 tablespoon ginger (grated or crushed)
    • 2 potatoes (diced, use red or yellow)
    • 2 carrots (finely diced)
    • 5 plum tomatoes (quartered. Or use cherry tomatoes, halved, about 20)
    • 2 medium zucchini (finely diced)
    • 1 green pepper (finely diced)
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • ยฝ teaspoon turmeric
    • 2 tablespoon thyme (remove leaves from tough stems and run a knife through them)
    • 3 scallions (finely chopped)
    • 2 tablespoon parsley

    For the harissa paste:

    • 4 dry red chili peppers (soaked for about 2 hours and then drained. Use guajillo or Kashmiri chilies for moderate heat, ancho for more)
    • 4 cloves garlic (minced)
    • ยผ cup vegetable stock
    • Salt to taste
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    Prevent your screen from going dark

    Instructions

    • Make the harissa paste by roasting the chilies on a dry skillet until they darken slightly. Add the coriander and cumin and garlic and stir until the seeds start to turn color and smell fragrant.
    • Place all the harissa ingredients in a blender and process until fairly smooth.
    • In a large saucepan, heat 1 tablespoon of vegetable stock and add the onions, garlic, and ginger.
    • Saute until the onion gets soft, about 4-5 minutes. Add a tablespoon more of the stock if the pan gets too dry.
    • Add the chickpeas and about 2 cups of liquid. Add tomatoes, coriander-cumin powder, potatoes, turmeric and salt to taste.
    • Cover and cook about 20 minutes.
    • Add the thyme, carrots, zucchini and green peppers. Cook another 10 minutes until all the vegetables are tender.
    • Check salt. Stir in the harissa paste, a tablespoon at a time, until you get the heat you desire. Store any remaining paste in an airtight jar for a week, or freeze for longer shelf life.
    • Garnish the stew with parsley and chopped scallions. Serve hot.

    Nutrition

    Calories: 153kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Potassium: 719mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3385IU | Vitamin C: 40mg | Calcium: 96mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram

    Although my beloved Freddie is with us no more, I couldn't get myself to take down this photograph that I had shared in the original post, of Freddie out for a leisurely morning walk. He was around 17 years old at the time, and loved to walk really, really slow, taking his time to sniff every calling card he found along the way. ๐Ÿ™‚

    Freddie the dog
    « Vegan Cauliflower Tempeh Masala Tacos
    Vegan Chocolate Cherry Muffins (with Aquafaba). Wholegrain, No Oil, Naturally Sweetened »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. marja

      November 08, 2020 at 1:30 pm

      5 stars
      Thanks for this recipe. I have now made it several times and making it again at this moment. Yum.

      Reply
    2. Stephanie Marder

      December 11, 2018 at 7:52 am

      5 stars
      I made the stew and it took more than an hour to prepare the ingredients. Cooking was quick and I am hoping that resting a day will make the liquid a little thicker and the flavors meld. Freezing half for later. Where else can I use the harissa? Thanks so much. Looking forward to more new recipes.

      Reply
      • Tom

        February 18, 2021 at 9:31 am

        Can you please email or share the original recipe?

        Reply
    3. Melissa

      December 18, 2017 at 10:26 am

      5 stars
      This sounds wonderful! I don't have any chickpeas on hand, but I've got a back of 15-bean mix. I'm wondering if that might be a decent substitute, or if the beans will get too mushy?

      Just made your African Peanut Stew last night - it was amazing. I'm surprised there is any left (only cooking for 2!)

      Thanks for sharing your creations.

      Reply
    4. Pat Cleminson

      January 03, 2015 at 7:38 pm

      Dear Vaishali,
      I am new to your e-mails and am wondering just how spicy these dishes are. For health reasons I am unable to eat very hot spicy food. This Moroccan dish sounds so good I really want to try it but am a little scared I will not be able to eat it. Please help.

      Reply
      • Vaishali Honawar

        January 03, 2015 at 9:58 pm

        Hi Pat, you can totally control the level of spice in this -- just add less of the Harissa or use smoked paprika blended with some garlic and olive oil instead.

        Reply
    5. Miru

      August 15, 2014 at 11:05 pm

      Both dish and Freddie look awesome. Please what breed is Freddie?... a few weeks ago I rescued an old chap who looks like his twin brother ๐Ÿ™‚

      Reply
      • Vaishali Honawar

        August 16, 2014 at 8:53 pm

        Hi Miru, Freddie was (he passed on in 2011) probably a poodle terrier mix. Your old chap must be really adorable if he's anything like my lovely Freddie.

        Reply
    6. Sally Jones

      June 05, 2014 at 8:25 am

      Hi Vaishali,
      I am new for about three + months and absolutely love your food and your blog. I studied in India and miss the food. You make it so easy and simply delsih!
      Thank You!

      Reply
      • Vaishali

        June 05, 2014 at 9:42 am

        Hi Sally, thanks for your lovely message, and so nice to meet a fellow Indophile. Hope you will try and enjoy the recipes! ๐Ÿ™‚ hugs.

        Reply
    7. Vaishali

      June 21, 2011 at 8:46 pm

      Mark, you stir in the Harissa paste into the stew at the very end. Good luck!

      Reply
    8. Mark

      June 21, 2011 at 2:36 pm

      Hi there. I wasn't sure if the Harissa goes in the stew or it's a dish on the side? The photo looks delicious!

      Mark

      Reply
    « Older Comments

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan