If you are looking for a budget friendly, healthy and protein packed meal, then you need to add this Spicy Moroccan Chickpea Stew to your meal plan. It is made using store cupboard staples, so you might not even need to go shopping to make it, and it’s easy to adapt to suit all tastes. Dip some crusty bread in to it for a warming and hearty meal.
If you asked us what is one ingredient that we always have in our cupboard, it’s chickpeas. They are super cheap, really versatile and who doesn’t want to be able to whip up some homemade hummus within minutes?
But there is SO much more to chickpeas than just hummus. We love using them as a base for a rich and hearty stew, that is still nutrient dense as well. This Moroccan version just so happens to be one of our favourites.
Why should you try it?
✔ A delicious vegetarian and vegan meal
✔ Just 300 calories for a big bowl
✔ Really cheap to make
✔ Protein packed
✔A good source of dietary fibre
Moroccan Chickpea Stew
When we don’t know what to make for dinner, we raid the cupboard and make some kind of chickpea stew. We always have chickpeas and tinned tomatoes and an abundance of herbs and spices, so it just kind of comes together.
This Moroccan version is a favourite, because anything we can add lots of ras-el-hanout to is good with us. We just added a little bit of cayenne pepper to the stew, but you could add plenty more if you like your meals spicy.
We also added some harissa to it to give it a little bit of extra spice, but also because anything Moroccan just needs a little bit of harissa in our opinion. If you haven’t tried it, or even heard of it before, harissa is a North African hot chilli paste and it is another one of our favourite ingredients.
Harissa is made mostly of roasted red peppers and you can buy tubes of it in the world food aisles of supermarkets. A little bit goes a long way too, so another must if you are trying healthy eating on a budget.
Can You Add Meat to this Chickpea Stew?
If you, or someone in your house, really felt like they needed meat in this, then you could add some turkey mince or leftover chicken. But it really doesn’t need it and the health benefits of having a few meatless meals each week are huge!
Meatless doesn’t have to be tasteless and with the harissa, cumin, paprika and ras-el-hanout in this stew, it certainly isn’t lacking in taste. The chickpeas and lentils also mean that there is plenty of protein in this meal too.
What To Serve Chickpea Stew With
You could serve this over rice or couscous, or any grain really. But we had half a loaf of ciabatta that needed using up, so we used that to scoop up the stew and it worked perfectly. You could serve it with a french stick too.
Although this is a Moroccan stew, that is only because of the spices that we have used. You could make it in to a Mexican stew, a Spanish stew or even and Asian inspired stew. Just change the herbs and spices accordingly.
This is one of those meals that can be used as a base, and then get creative to change it up. They are our favourite kinds of meals.
Can You Freeze This?
Yes, you can, and it reheats really well. We made a big batch of this when I was pregnant and loaded the freezer with individual portions. We then defrosted it overnight, reheated it and served it with some bread warmed in the oven. It does tend to get a little bit spicer when reheated though.
How To Make Moroccan Chickpea Stew – Step by Step:
One: Heat some oil in a large pan, add the red onion and gently cook for 2 minutes. Add the cumin, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute. Add the finely chopped coriander stalks and stir.
Two: Add the chopped tomatoes, tomato puree, harissa, boiling water and stock cube and stir well.
Three: Add the lentils, stir and simmer for 10 minutes. Then add the chickpeas and half the coriander leaves and simmer for a further 10 minutes. Add a little more water if needed.
Four: Serve in bowls topped with yoghurt and the rest of the chopped coriander and some bread to dip in.
Want to try some other chickpea recipes? How about these:
- You could serve this with rice or couscous if you didn’t want to dip bread in it.
- Whilst we have gone with Moroccan spices, you can use any you like. We often make a Mexican version of this chickpea stew.
- This freezes and reheats really well, but it does tend to get spicier when reheated.
- It’s a great vegan recipe, but you can add some leftover chicken to it, or even crumble some feta on top.
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DON’T FORGET TO RATE THE RECIPE ↓
Spicy Moroccan Chickpea Stew
- 400 g Chickpeas, drained
- 1 Red onion, thinly sliced
- 1 tsp Cumin
- 0.5 tsp Paprika
- 1.5 tsp Ras-el-hanout
- 0.5 bunch fresh coriander (cilantro), separated in to leaves and stalks
- 1 pinch Sea salt and black pepper
- 400 g Chopped tomatoes
- 1 tbsp Tomato puree
- 500 ml Boiling water (2 cups)
- 1 Vegetable stock cube
- 40 g Red split lentils, rinsed
- 2 tbsp Harissa
- Yoghurt and ciabatta bread to serve
- Firstly, heat a little oil in a large pan and add the onion and gently cook for 2 minutes. Add the cumin, paprika and ras el hanout and stir well and cook for a further minute. Add the finely chopped coriander stalks and salt and pepper and cook for a further minute.
- Add the chopped tomatoes, tomato puree, harissa, boiling water and stock cube and stir well.
- Add the lentils and simmer for 10 minutes. Then add the chickpeas and half the coriander leaves and simmer for a further 10 minutes. Add a little more water if needed.
- Finally, serve with Greek yoghurt, the left over coriander and bread.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.