Moroccan Spiced Carrot Chickpea Stew

Two bowls of carrot chickpea stew with greens and pomegranate.

Moroccan Spiced Carrot Chickpea Stew

A simple, pantry led Moroccan spiced carrot stew, with only five basic ingredients plus spices. Really easy and delicious, it's a perfect weeknight option.

Course Autumn, Main Course, Mains, Soup, Soups and Stews, Winter

Cuisine American, Moroccan

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 220kcal

Author Alexandra Daum

Ingredients

2 teaspoons olive oil
1 small onion diced (about ½ cup)
3 medium carrots sliced
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon freshly ground black pepper to taste
1 teaspoon sea salt to taste
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper optional, to taste
400 ml (13.5 oz) canned diced tomatoes
200 ml (~¾ cup) vegetable broth or water
300 grams (1 ½ cups) cooked or canned chickpeas* rinsed and drained
50 grams (~2 cups) hardy greens (spinach, kale, chard, etc.) optional

Instructions

Heat the olive oil in a large pot over medium heat.
2 teaspoons olive oil
Add the onions and cook for 5 to 6 minutes, or until translucent and fragrant. Add the carrots and cook for another 5 minutes.
1 small onion, 3 medium carrots
Stir in the garlic, cumin, cinnamon, pepper, salt, paprika, and cayenne pepper, coating the carrots in the spices. Cook for about a minute.
2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon cinnamon, 1 teaspoon freshly ground black pepper, 1 teaspoon sea salt, ½ teaspoon sweet paprika, ¼ teaspoon cayenne pepper
Add the tomatoes and broth to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.
400 ml (13.5 oz) canned diced tomatoes, 200 ml (~¾ cup) vegetable broth, 300 grams (1 ½ cups) cooked or canned chickpeas*
Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are fork-soft. Taste and season as needed. If you prefer a thicker stew (if serving without rice, for example) then cook with the lid tipped to let steam escape, or even with the lid off to allow more liquid to evaporate.
Remove the stew from the heat and stir in the greens, if using. Serve hot with rice or naan, topped with pomegranate, preserved lemon, and/or raisins.
50 grams (~2 cups) hardy greens (spinach, kale, chard, etc.)
Leftovers freeze very well and can be refrigerated in an airtight container for up to three days.

Video

Notes

* If they're canned, soaking your chickpeas for a few minutes after rinsing them will help pull out some of the salt. Just rinse them again after soaking.

Nutrition