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–+ servings
Moroccan chickpea stew in a bowl with couscous.

Easy Moroccan Chickpea Stew

Justine Drosdovech
Treat your tastebuds to the flavors of Northern African cuisine with this Moroccan chickpea stew. It’s packed with warming spices, buttery chickpeas, chewy figs, and salty Kalamata olives.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, Moroccan
Servings 6 servings
Calories 479 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Ingredients
 

US Customary - Metric
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 large cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • ¾ teaspoon cloves
  • ¾ teaspoon nutmeg
  • ½ teaspoon cayenne
  • 1 tablespoon tomato paste
  • 28 ounces can diced tomatoes
  • ½ tablespoon apple cider vinegar
  • 1 tablespoon tahini
  • 3 cups vegetable broth
  • ⅓ cup chopped dates or figs
  • ¼ cup kalamata olives
  • 1-2 pods star anise
  • 3 cups cooked chickpeas
  • 1 cup kale, chopped
  • 2 tablespoons coconut sugar
  • Sea salt & pepper to taste

For serving optional

  • Couscous
  • Chopped cilantro, parsley, or mint

Instructions
 

  • Heat the olive oil in a large pot over medium. Add chopped onions, garlic, and ginger. Sauté for 3-4 minutes, or until the onions turn translucent.
  • Add the paprika, cumin, cinnamon, cloves, nutmeg, and cayenne. Sauté for another 1-2 minutes, or until the spices are fragrant.
  • Add the tomato paste, diced tomatoes, apple cider vinegar, and tahini, then cook for another 1-2 minutes to combine.
  • Once combined, add the vegetable broth, chopped figs or dates, olives, and star anise pods. Stir together and bring everything to a low simmer. Cover and cook the stew for 15-20 minutes, stirring occasionally.
  • Lastly, add the kale and chickpeas. Continue simmering for another 5 minutes to soften the kale and combine all ingredients. Taste and season with coconut sugar, salt, and pepper to taste.
  • Serve your Moroccan chickpea stew warm with a side of couscous and fresh chopped cilantro or parsley on top. Happy eating!

Notes

  • Cook your chickpeas: For the most buttery and creamy chickpea texture, it’s best to cook your own from dried.
  • Use fresh spices: It’s important to store your spices in an airtight container in a cool, dry, and dark place. This will help maintain their potency and result in a more flavorful stew.
  • Open up the spices: With the same thing in mind, cooking the spices in oil before adding the other ingredients releases their oils and makes them more fragrant.
  • Adjust the consistency: If you prefer a thicker stew, add less broth and simmer it longer (you can also partially blend it). If you’d like it to be thinner, add more broth or liquids.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 479kcal | Carbohydrates: 79g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 178mg | Potassium: 1026mg | Fiber: 16g | Sugar: 23g | Vitamin A: 1920IU | Vitamin C: 35.1mg | Calcium: 320mg | Iron: 2.08mg
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