Moroccan Chickpea Stew

This Moroccan Chickpea Stew Recipe features lots of fresh veggies, tender red lentils, chickpeas, and warm seasonings in a savory, tomato-based broth. Combined and cooked in one pot, it’s a hearty vegetarian recipe that will transport your tastebuds! 🍲

Ingredients

Main Ingredients

🫒 1 Tablespoon light olive oil (or butter or avocado oil)

🧅 1 medium onion, diced

🥕 2 large carrots, peeled and sliced

🌿 2 large celery, chopped

🧄 2 teaspoons minced garlic (about 2 cloves)

🍅 1 (15 ounce) can tomato sauce

🥄 32 ounces (4 cups) vegetable stock, divided

🍲 1 cup red lentils

🍛 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed

🌶️ 1 Tablespoon ground turmeric

🌿 1 Tablespoon ground cumin

🌶️ 2 teaspoons ground paprika

🌱 2 teaspoons ground coriander

🧂 1 teaspoon salt

🌑 1 teaspoon ground black pepper

🍒 2 cups cherry tomatoes, quartered

🌿 2 cups greens (spinach or chard), roughly chopped

Instructions

In a large soup pot over medium heat, pour in the oil. Add the onion, carrots, celery, and garlic and sauté until softened (about 5 minutes).

Stir in the tomato sauce, 2 cups broth, and lentils. Simmer with the lid on until lentils are soft and begin to thicken the broth, about 20 minutes. Most of the liquid will be absorbed and the mixture will be thick.

Add in the remaining 2 cups broth, chickpeas, and Moroccan spices (turmeric, cumin, paprika, coriander, salt, black pepper). Stir until combined and simmer an additional 15 minutes.

Turn off the heat and add in the cherry tomatoes and chopped greens. Stir until combined and let the stew sit for 15 minutes before serving. Add additional salt and pepper, if desired.

Store leftovers in an airtight container in the fridge for up to 4 days.