Vegan Moroccan Chickpea Stew
My easy and flavorful vegan Moroccan Chickpea Stew is 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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8 servings
- 4 cup canned chickpeas
- 2-3 cups vegetable stock
- 1 large onion (finely diced)
- 5 garlic cloves (minced)
- 1 tbsp 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 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 2 tbsp thyme (remove leaves from tough stems and run a knife through them)
- 3 scallions (finely chopped)
- 2 tbsp parsley
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 tbsp 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.
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