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Moroccan-inspired Chickpea Stew

Updated: Nov 9, 2022

This is a tasty and hearty stew for colder evenings, or is also great as leftovers for lunch. I sometimes also adapt the recipe to what veggies I have on hand, adding whatever I have that needs using up.

chickpea stew in red pot

You'll Need:

200g chickpeas (rinsed and drained)

½ cup carrot, diced

½ cup zucchini, diced

400g tomatoes (no added sugar, low salt)

1 small red onion, finely chopped

1 clove garlic, crushed

½ a red chili, finely chopped (optional)

1teaspoon cumin

1teaspoon coriander

½ teaspoon turmeric

½ teaspoon cinnamon

1tablespoon olive oil

½ cup water

Salt + pepper

1 cup cooked wholemeal couscous


Heat oil in a pan over medium heat. Add onion, garlic and chili, and fry for 3-4 minutes.

Add spices and fry about 2 minutes, while stirring.

Add carrot, zucchini, tomatoes and water. Bring to boil, then reduce heat and simmer for 20-25min, until vegetables are soft.

Add chickpeas and a little salt & pepper. Simmer a further 5 minutes.

Serve with wholemeal couscous.

Makes 2 Serves


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