Why You’ll Love This Moroccan Chickpea Stew

• It’s a flavor explosion. The combination of sweet, savory, and spicy is just unreal. The warmth from the cinnamon and cumin, the little bursts of sweetness from the raisins, and the tang from the tomatoes create a symphony in your mouth that’s anything but boring.
• It’s incredibly forgiving and flexible. Don’t have sweet potatoes? Use butternut squash. Not a fan of raisins? Try dried apricots. This stew is a fantastic canvas for whatever vegetables you have lurking in your fridge, making it a perfect clean-out-the-pantry meal.
• It makes fantastic leftovers. Honestly, I think it tastes even better the next day. The flavors continue to deepen and meld together, so it’s a brilliant make-ahead option for busy weeks. It reheats beautifully for lunch or dinner.
• It’s naturally hearty and satisfying. Packed with plant-based protein from the chickpeas and fiber from the vegetables, this stew is a complete meal that will keep you full and happy for hours. It feels indulgent without being heavy.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 ½ tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp sweet paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional, for heat)
• 1 large sweet potato (about 500g), peeled and cubed
• 2 cans (400g each) chickpeas, rinsed and drained
• 1 can (400g) crushed tomatoes
• 4 cups vegetable broth
• ½ cup raisins or dried apricots, chopped
• Salt and black pepper to taste
• To serve: Fresh cilantro or parsley, chopped; lemon wedges; cooked couscous or crusty bread.

Tools: A large, heavy-bottomed pot or Dutch oven is essential here.

The quality of your spices really makes a difference—if they’ve been sitting in your cupboard for years, they’ll have lost their punch. Using fresh ginger instead of powdered also adds a wonderful, bright zing that cuts through the richness. Don’t skip the fresh lemon at the end; that squeeze of acidity is the final magic touch.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Spice it your way. The cayenne is totally optional. If you love heat, feel free to add more, or even a pinch of harissa paste for an authentic North African kick. This is your stew—adjust the warmth to suit your palate.
• Don’t rush the onion. Taking a few extra minutes to sauté the onion until it’s truly soft and translucent is the first step to building a deep, sweet flavor base. This isn’t a step to shortcut.
• Toasting the spices is a game-changer. Adding the cumin, cinnamon, and paprika directly to the pot with the onions and garlic for just 30 seconds before adding the liquid wakes them up. You’ll smell the difference immediately—it’s fragrant and nutty.
• Chop your sweet potato evenly. Try to cut the sweet potato into cubes that are roughly the same size (about 2cm). This ensures they all cook through at the same rate, so you don’t end up with some mushy pieces and some hard ones.

How to Make Moroccan Chickpea Stew

Serving Suggestions

Complementary Dishes

• Fluffy Couscous — It’s the traditional and perfect choice for soaking up every last bit of the flavorful broth. The light, fluffy texture is a wonderful contrast to the hearty stew.
• Warm, Buttered Naan or Pita Bread — For a more hands-on approach, nothing beats tearing off a piece of soft, warm bread and using it to scoop up the stew. It’s messy, fun, and utterly delicious.
• A Simple Green Salad with a Lemon Vinaigrette — The crisp, fresh, and acidic salad provides a lovely counterpoint to the warm, spiced stew, balancing out the meal beautifully.

Drinks

• Mint Tea — The classic Moroccan pairing. The sweet, refreshing notes of mint tea cleanse the palate and complement the spices in the stew perfectly.
• A Crisp, Dry Rosé — The berry notes and acidity in a good rosé can stand up to the complex spices without overpowering them, making for a really sophisticated pairing.
• Sparkling Water with Lemon — A non-alcoholic option that’s just as refreshing. The bubbles and citrus are fantastic for cutting through the richness.

Something Sweet

• Orange and Cinnamon Dusted Almonds — A simple, light dessert that echoes the flavors of the stew. The citrus and spice feel like a natural, elegant progression.
• Baklava — If you want to go all out, the honey-soaked, nutty flakiness of baklava is a decadent and traditional way to end a Moroccan-inspired meal.
• Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate provide a bittersweet, rich finish that contrasts wonderfully with the savory meal.

Top Mistakes to Avoid

• Mistake: Not sautéing the onions long enough. If you add the spices and liquid too soon, you miss out on developing that essential sweet, caramelized base that forms the soul of the stew. Patience is key here.
• Mistake: Burning the spices. When you add the dry spices to the pot, you’re just toasting them for 30-60 seconds to awaken their flavors. Any longer, and they can burn, becoming bitter and ruining the entire pot. Keep the heat medium and keep stirring!
• Mistake: Overcooking the sweet potato. You want the sweet potato to be tender, but still hold its shape. If you cook it for too long, it will turn to mush and thicken the stew in an unpleasant, gloopy way. Test it with a fork at the 20-minute mark.
• Mistake: Skipping the acid at the end. That squeeze of lemon juice right before serving is not just a garnish. It’s a crucial flavor component that lifts and brightens the entire dish, balancing the sweetness and richness. Don’t forget it!

Expert Tips

• Tip: Make a double batch and freeze it. This stew freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It will be a lifesaver on a busy night for up to 3 months. Just thaw and reheat.
• Tip: Add greens for a nutritional boost. Stir in a few large handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking. They’ll wilt down perfectly and add a lovely pop of color and extra nutrients.
• Tip: For a creamier texture, blend a portion. If you prefer a thicker, creamier stew, simply ladle out about a cup or two of the finished stew, blend it until smooth with an immersion blender or stand blender, and stir it back into the pot.
• Tip: Let it rest before serving. If you have the time, turn off the heat and let the stew sit, covered, for 10-15 minutes before serving. This allows the flavors to marry and settle, resulting in an even more harmonious dish.

FAQs

Can I make this stew in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, simply sauté the onions, garlic, and spices on the stove as per the recipe, then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the first steps, then add the remaining ingredients, seal the lid, and cook on high pressure for 8 minutes, allowing for a natural pressure release for 10 minutes before quick releasing the rest.

I don’t like sweet potatoes. What can I use instead?
Butternut squash is a fantastic and very similar substitute. You could also use regular potatoes, carrots, or even cauliflower florets. Just keep in mind that harder vegetables like carrots might need a few extra minutes of cooking time, while cauliflower will cook a bit faster.

Is this stew spicy?
As written, with the optional ¼ teaspoon of cayenne, it has a very mild, background warmth. The dominant flavors are warm and sweet from the cinnamon and raisins. If you’re sensitive to spice, just leave the cayenne out entirely. If you love heat, feel free to double it or add a spoonful of harissa paste.

How long will leftovers keep in the fridge?
Stored in an airtight container, this stew will keep beautifully in the refrigerator for 4-5 days. The flavors really do improve over time. Just give it a good stir when reheating, and you may want to add a tiny splash of water or broth if it has thickened up too much.

Can I use dried chickpeas instead of canned?
Yes, but it requires planning. You’ll need to soak 1 cup of dried chickpeas overnight in plenty of water. The next day, drain them and they’ll be ready to use. You’ll need to increase the simmering time to about 45-60 minutes, or until the chickpeas are tender, adding the sweet potato after about 30 minutes so it doesn’t overcook.