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Moroccan Spiced Carrot Chickpea Stew

A warming vegan stew made with carrots, chickpeas, and aromatic spices, perfect for comforting weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: African, Moroccan
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 teaspoons olive oil Extra virgin recommended for best flavor.
  • 1 small onion, diced (about ½ cup)
  • 3 medium carrots, sliced Should be firm and vibrant in color.
  • 2 cloves garlic, minced
  • 400 ml canned diced tomatoes
  • 200 ml vegetable broth or water
  • 300 grams cooked or canned chickpeas, rinsed and drained Use quality canned chickpeas.
  • 50 grams hardy greens (spinach, kale, chard, etc.), optional Add for extra nutrition.
Spices
  • 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

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onions to the pot, and cook for about 5 to 6 minutes, stirring occasionally, until they’re translucent and fragrant.
  3. Stir in the sliced carrots and cook for another 5 minutes.
  4. Add the minced garlic along with cumin, cinnamon, black pepper, salt, paprika, and optional cayenne pepper. Stir well to coat.
  5. Pour in the diced tomatoes and vegetable broth. Stir everything together, bringing it to a rolling boil.
  6. Once boiling, add the chickpeas, cover the pot, and reduce the heat to medium-low. Let it simmer for about 20 minutes, or until the carrots are fork-tender.
Serving
  1. If using hardy greens, stir them in right before serving.
  2. Serve hot alongside rice or naan, and top with pomegranate seeds, preserved lemon, or raisins.

Notes

This stew keeps well in the refrigerator for up to 4 days, or can be frozen for up to two months.