Vegan Moroccan Chickpea Stew, oil-free, gluten-free, nut-free and soy-free -
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4.75 from 4 votes

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
Course: Dinner, Meal, Stew
Cuisine: gluten-free, Moroccan, nut-free, Oil-Free, Soy-free, Vegan
Servings: 8 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 cup dried chickpeas, soaked for a few hours or overnight, then cooked until tender in a pressure cooker or on the stovetop. Substitute with 4 cups of canned, drained chickpeas
  • 2-3 cups vegetable stock
  • 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
  • 2 medium zucchini, finely diced
  • 1 green pepper, finely diced
  • 1 tbsp coriander + 1 tsp cumin seeds, ground into a powder
  • 1/2 tsp turmeric
  • 2 tbsp thyme, remove leaves from stems and run a knife through them.
  • 3 scallions or spring onions, finely chopped
  • 2 tbsp parsley
  • For the Harissa paste
  • 4 dry red chilies, soaked for about 2 hours and then drained (use guajillo or Kashmiri chilies for moderate heat, ancho for more)
  • 4 cloves garlic, minced
  • 1/4 cup vegetable stock
  • Salt to taste
  • 1 tsp cumin seeds
  • 1 tsp coriander seds


  • 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.