Moroccan chickpea stew

5 from 9 votes

This easy Moroccan chickpea stew is healthy, cozy and loaded with flavor from veggies and spicy harissa paste. Serve with rice, bread or quinoa.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: Moroccan

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 226kcal

2 tablespoons extra virgin olive oil (see FAQs for oil-free version)
3 cups canned or cooked chickpeas (approximately two 15-oz cans. Drain liquid before using).
1 large onion (finely diced)
5 cloves garlic (minced, or put through a garlic press)
2 carrots (finely diced)
2 waxy potatoes (finely diced)
4 tomatoes (finely diced)
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
2 medium zucchini (finely diced. I used a zucchini and a yellow squash this time).
1 large bell pepper (any color, finely diced)
2 tablespoons fresh thyme (remove leaves from tough stems and run a knife through them. You can use 2 teaspoons of dried thyme instead).
2-4 heaping tablespoons harissa sauce (add some, taste, and add more as needed)
2 tablespoons parsley (for garnish)

Place the oil in the Dutch oven or large pot and add the onions and garlic to it with a pinch of salt. Turn on heat to medium and sauté the onions until they are soft and translucent, about 3-5 minutes.
Add chickpeas, carrots, potatoes and tomatoes to the pot along with the ground coriander, ground cumin and turmeric. Mix well, then add two cups water or vegetable stock to the pot, bring to a boil, cover and let the vegetables cook until nearly tender, about five minutes.
Add the zucchini, bell peppers and thyme to the pot and bring back to a boil. Lower heat to a simmer, cover the pot, and let the stew cook 7-8 minutes until all of the vegetables are tender.
Stir in the harissa paste, a tablespoon at a time, until you get the heat you desire. Add salt to taste.
Turn off heat and garnish the stew with parsley. Serve hot.