Moroccan Chickpea Stew Recipes

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EASY MOROCCAN CHICKPEA STEW



Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

CHICKPEA STEW



Chickpea Stew image

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons plus 2 teaspoons Hungarian paprika
4 teaspoons ground ginger
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1/2 cup olive oil, plus more for serving
3 cloves garlic, chopped
1 large onion, chopped
Kosher salt
2 carrots, peeled and cut on the bias into 1-inch pieces
1 small poblano pepper, stemmed, seeded and chopped
One 14-ounce can diced tomatoes, preferably fire-roasted
2/3 cup Castelvetrano olives, pitted
Two 15-ounce cans chickpeas, drained and chickpea liquid reserved
1 small bunch curly kale, stemmed and torn into 3-inch pieces
Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita

Steps:

  • Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
  • Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
  • Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
  • Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

MOROCCAN CHICKPEA STEW



Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

Steps:

  • Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
  • Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

MOROCCAN-INSPIRED VEGETABLE AND CHICKPEA STEW



Moroccan-Inspired Vegetable and Chickpea Stew image

"Fragrant spices and dried fruits lend a Moroccan flavor" to this slow cooker stew. Serve over couscous alongside a small bowl of harissa sauce if you like spicy dishes. I love my slow cooker and this recipe really sounds delicous. This recipe is from my Fresh From the Slow Cooker Vegetarian Recipe cookbook.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small yellow bell pepper, seeded and chopped (or a red bell pepper)
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained and chopped
1 1/2 cups vegetable stock
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisens, etc)
1/4 cup green olives, drained, halved and pitted
1 tablespoon fresh parsley leaves, minced

Steps:

  • In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
  • Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours.
  • About 20 minutes before serving, add the peas and dried fruit.
  • When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.

Nutrition Facts : Calories 301.6, Fat 6.7, SaturatedFat 0.9, Sodium 505.7, Carbohydrate 55.4, Fiber 11.3, Sugar 6.4, Protein 9.9

MOROCCAN CHICKPEA STEW



Moroccan Chickpea Stew image

This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 17

1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick (3 inches)
1/2 teaspoon chili powder
4 cups vegetable broth
2 cups cubed peeled butternut squash
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer. , Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. , Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

MOROCCAN CHICKPEA STEW WITH QUINOA



Moroccan Chickpea Stew with Quinoa image

This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

Provided by kyradornish

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 22

1 pint cherry tomatoes
3 tablespoons olive oil, or to taste, divided
1 pinch salt and ground black pepper to taste
1 onion, diced
3 cloves garlic, minced, or more to taste
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground cumin
¾ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 teaspoon salt, or to taste
ground black pepper, or to taste
1 (15.5 ounce) can diced tomatoes
1 (4.5 ounce) can chopped green chiles
1 (15.5 ounce) can chickpeas, drained and rinsed
3 cups water
1 ½ cups uncooked quinoa
2 tablespoons plain Greek yogurt
1 tablespoon hummus spread
1 tablespoon water
¼ teaspoon white vinegar
2 green onions, sliced
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
  • Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
  • Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
  • While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
  • Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 53.6 g, Cholesterol 0.9 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 1022.4 mg, Sugar 3.6 g

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS



Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

  • Heat the oil in a large skillet on medium high heat.
  • Add the zucchini, onion, carrot and garlic.
  • Saute 5 minutes.
  • (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  • Cover, reduce the heat, and simmer for 8 minutes or until tender.
  • Stir occasionally.
  • While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  • Cover and let stand for 5 minutes.
  • Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

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2018-09-02 Heat large pan (we use our dutch oven) over medium heat. Once heated, add olive oil. Add the onion and cook, stirring often, until translucent and fragrant (3-5 minutes). Add the garlic, raisins, Ras el Hanout or Garam Masala, salt, pepper, red pepper flakes, and cinnamon. Cook for 1 minute until fragrant.
From plantandvine.com


MOROCCAN CHICKPEA STEW - FEED YOUR SOUL TOO
2021-08-22 Begin by adding the harissa and garlic to a skillet on medium heat. Cook for 2 minutes to cook out a little bit of the liquid. Next, add in the tomatoes and lemon juice, mix well and cook for 2 minutes. Next, add in the chickpeas and simmer for 10 minutes. At the 8 minute mark, add the golden raisins.
From feedyoursoul2.com


MOROCCAN CHICKPEA LENTIL STEW (VEGAN) - CROWDED KITCHEN
2020-04-07 Preheat soup pot or dutch oven over medium heat. Add oil. Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes. Stir in sweet potatoes and cook for 5-6 minutes. Add broth, tomatoes, lentils, and all dry spices and stir well.
From crowdedkitchen.com


INSTANT POT MOROCCAN CHICKPEA STEW RECIPE - THE BELLY RULES THE …
2022-04-06 Making the stew on the stove top is very easy too. Start by whisking together the spices in a small bowl. When they are combined, set them aside. Then, in a large pot or stockpot, heat the olive oil over medium heat. Once it is hot, add the onions and garlic and saute for about 1 minute or until fragrant.
From thebellyrulesthemind.net


EASY MOROCCAN CHICKPEA STEW - THE HUNGRY BITES
2018-07-08 Add the garlic and cook for 1 minute more. Add the pureed tomatoes, the chickpeas, and the raisins, reduce heat to low and simmer until the sauce thickens, about 20-30 minutes. (Check from time to time in case you need to add a splash of water). Sprinkle with chopped parsley and serve. Eat!
From thehungrybites.com


MOROCCAN CHICKPEA STEW [VEGAN] - ONE GREEN PLANET
Heat some oil in a large pan, add the onion and cook for 2 minutes. Add all the spices and the salt and pepper and stir well and cook for a further minute. Add …
From onegreenplanet.org


MOROCCAN CHICKPEA STEW (RECIPE) - THEMEDITERRANEANEATS.COM
Moroccan chickpea stew (Recipe) Ingredients 1 tablespoon olive oil 2 cups cubed peeled butternut squash (1/2-inch cubes) 1 large onion, chopped 1 large sweet red pepper, chopped 1 teaspoon ground cinnamon 1/2 teaspoon pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 teaspoon salt
From themediterraneaneats.com


SQUASH AND CHICKPEA MOROCCAN STEW – SMITTEN KITCHEN
2009-01-07 Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
From smittenkitchen.com


EASY MOROCCAN CHICKPEA STEW • UNICORNS IN THE KITCHEN
2020-06-11 How to make Moroccan chickpea stew Saute onion and garlic In a large pot heat the olive oil until shimmery. Saute onion for a few minutes until golden and translucent. Add in chopped garlic and saute for just a minute until it becomes fragrant. Add the vegetables and spices Add chopped carrots and give the stew a nice stir.
From unicornsinthekitchen.com


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