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Got 30 minutes and a couple cans of chickpeas? Dinner is handled! These Moroccan chickpeas are bold, cozy, and come together with just a few pantry staples. This is the easy weeknight meal you’ll want to keep on repeat!

A bowl of chickpea stew garnished with cucumber, mint, and a dollop of yogurt, with pita bread and extra yogurt and cucumber on the side.
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I visited Morocco years ago and haven’t stopped thinking about the food since. Why? Because one-pan meals like this cozy Moroccan chickpea stew remind me how truly magical chickpeas can be (especially when paired with the right spices, some cooling sides, and fresh herbs).

  • Quick And Cozy: We’re talking slow-simmered flavors of Moroccan cuisine (but ready in under 30 minutes!).
  • Pantry-Friendly: There are no hard-to-find ingredients here. Just simple spices, canned chickpeas, and tomato-y deliciousness.
  • Versatile: Serve your chickpeas with couscous, pita, or in a wrap with yogurt, fresh herbs, and cucumber for a full meal.

Reader rating

★★★★★

“This was delicious! Thank you for sharing!” —Simone

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A bowl with chickpea stew, couscous, cucumber slices, pita bread, and a dollop of white sauce, photographed overhead on a yellow tiled surface.
Serve it over couscous, rice, quinoa, or load it into warm pita or flatbread with cucumbers, mint, and yogurt. We also love it spooned over sweet potatoes!

Grab These Ingredients

You really don’t need much to make the tastiest Middle Eastern-inspired chickpeas (you probably already have everything you need)! Jump down to the recipe card for exact measurements.

  • Chickpeas: We tried this with dried and canned chickpeas, and canned came out on top! They’re super convenient and soak up all those spices while simmering.
  • Aromatics: Yellow onion and fresh garlic lay the flavor foundation. (You could also use white onion here!)
  • Tomato (2 Ways): We’ll use tomato paste to give this Middle Eastern chickpea stew body and umami flavor. And fire-roasted tomatoes are our secret weapon to create a subtle smoky-sweetness (find them next to regular canned tomatoes).
  • Spices: Paprika, cumin, chili powder, garam masala, turmeric, and coriander add smoky, earthy notes and the perfect warmth.
  • Flour: You’ll need a little all-purpose flour to thicken things up! Feel free to us a gluten-free all-purpose flour.
Bowls containing fire-roasted tomatoes, Moroccan chickpeas, chopped onion, spices, flour, oil, minced garlic, and tomato paste are arranged on a yellow tiled surface.

Bloom The Spices

For the best flavor, toast the spices in oil for 30-60 seconds before adding the chickpeas and tomatoes. This quick step (a.k.a. blooming) adds a cozy depth to your Moroccan chickpeas.

A bowl of chickpea stew with tomato sauce, garnished with fresh mint, sliced cucumber, pita bread, and a dollop of yogurt.

Chickpea World Tour

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A bowl contains chickpea stew, couscous, pita bread, cucumber pieces with mint, and a dollop of white sauce on a yellow tile surface.
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Moroccan Spiced Chickpea Bowls

5 from 5 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
These bold and cozy Moroccan chickpeas come together in 30 minutes using just a few pantry staples–an easy, flavorful vegetarian dinner perfect for busy weeknights!

Ingredients 

  • 1 Tbsp olive oil, 15 mL
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste, 30 g
  • 2 Tbsp all-purpose flour
  • 1 tsp each paprika, cumin, chili powder, and garam masala
  • ½ tsp each turmeric, coriander, and salt
  • 2 15-oz cans chickpeas, drained, 425 g cans
  • 1 15-oz can fire-roasted diced tomatoes, do not drain, 425 g
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Instructions 

  • Flavor Base: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add ½ medium yellow onion (diced) and 2 cloves garlic (minced), cooking until soft and fragrant, 3 to 5 minutes.
    Chopped onions and garlic in a stainless steel pan with some oil, on a yellow tiled countertop.
  • Spice It: Stir in 2 Tbsp tomato paste, 2 Tbsp all-purpose flour, 1 tsp each paprika, cumin, chili powder, and garam masala, and ½ tsp each turmeric, coriander, and salt.
    A pan with food in it.
  • Simmer: Stir in 2 15-oz cans chickpeas (drained) and 1 15-oz can fire-roasted diced tomatoes (do not drain). Halfway fill the empty tomato can with water and stir that in. Cover and let simmer for 15 minutes.
    A stainless steel pan containing cooked onions, garlic, chickpeas, and chopped tomatoes, with a wooden spoon resting inside on a yellow tiled surface.
  • Serve: Taste and add more salt as needed before serving. Serve warm with couscous, sliced cucumbers, fresh chopped mint, a dollop of yogurt, and pita bread.
    A bowl of couscous topped with chickpea stew sits beside pita bread, cucumber slices, fresh herbs, and a small dish of sauce on a yellow tiled surface.

Notes

Can I use dried chickpeas instead of canned? Yes! Just make sure they’re fully cooked first. You’ll need about 3 cups of cooked chickpeas to equal 2 15-oz cans.
Can I make this ahead of time? Absolutely! This recipe actually gets better as it sits, making it perfect for meal prep or next-day lunches.
Add Some Greens: Stir in a few handfuls of baby spinach, kale, or chard at the end for extra nutrients and a pop of color!
Store leftovers in an airtight container for up to 4 days. You can also freeze this stew in portions for up to 2 months. Let it thaw overnight in the fridge, then reheat on the stove or microwave until warm.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 5 votes

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9 Comments

  1. Simone says:

    5 stars
    This was delicious! Thank you for sharing!

    Reply
    1. Sarah Bond says:

      So thrilled to hear it, Simone! Happy eating! 😀

  2. Janet Aucoin says:

    5 stars
    So delicious and easy. We will definitely keep this in our rotation for dinners. I am always am looking for heart healthy recipes and this one is great

    Reply
    1. The Live Eat Learn Team says:

      So glad it turned out so well Janet!

  3. Nicole Duffy says:

    5 stars
    Bursting with flavor. I’ll definitely make it again!

    Reply
    1. The Live Eat Learn Team says:

      So pumped you enjoyed it, thanks Nicole!

  4. Shirley says:

    5 stars
    Lovely !

    Reply
  5. Shelly says:

    5 stars
    Tried this because I had all the ingredients and no ideas. It was delicious. Thank you!

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much for trying it Shelly, glad you enjoyed it!