Moroccan Chickpea Stew

Moroccan Chickpea Stew

Morocco and the middle east for a colorful, flavorful and of course healthy meal. No one said holistic eating had to be boring. Why not make it great? Hearty, spicy and sweet moroccan chickpea stew.

This recipe is filled with antioxidants. Ginger, turmeric, tomatoes and garlic all have great anti inflammatory properties. lentils and chickpeas are hearty sources of iron + protein, keeping you full longer. Harissa is a spicy roasted pepper paste that is mostly used in tunisian, libyan and algerian cooking, but has also made its way into moroccan and middle eastern cuisines as well. You can find harissa at most asian/european grocery stores and markets.

Check your local grocery store for naan, pita or moroccan flatbread with natural ingredients. The beauty of using a variety of fresh vegetables, legumes, spices and herbs, is a colorful plate, and a properly nourished body. This recipe is sure to please family as well impress plant and meat eaters alike when entertaining.

Moroccan Chickpea Stew

Prep Time20 minutes
Active Time45 minutes
Course: Main Course
Keyword: dinner, entrees, hot, international, vegan, vegetarian
Yield: 6 people


  • 4 quart sauce pan


  • 2 tbsp  coconut oil
  • 2 tbsp  coriander ground
  • 1 tbsp turmeric ground
  • 1 tsp cumin ground
  • 2 tbsp harissa chili paste
  • 1 tbsp fresh ginger diced
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 jalapeños diced
  • 2 cups tomatoes diced
  • 1.5 cups chickpeas cooked
  • 3/4 cups red or yellow lentils
  • 1 cup vegetable stock or water
  • 1.5 T raw honey
  • 1 T  cilantro chopped
  • 1 T parsley chopped
  • salt and pepper tt


  • Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.
  • Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.


Nutritional Info

  • serving size 307 g
  • amount per serving in calories 441
  • calories from fat 122
  • % daily value*
  • total fat 13.6g21%
  • saturated fat 6.9g34%
  • cholesterol 0mg0%
  • sodium 232mg10%
  • potassium 1067mg30%
  • total carbohydrates 67.3g22%
  • dietary fiber 16.7g67%
  • sugars 21.2g
  • protein 16.4g
  • vitamin a 29% • vitamin c 73%
  • calcium 12% • iron 37%
  • * based on a 2000 calorie diet

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