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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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5 from 5 ratings

Moroccan Spiced Chickpea Bowls

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Moroccan
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: chickpea stew, moroccan chickpea stew, moroccan chickpeas, moroccan spiced chickpeas, one-pan vegetarian meal
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Birthdays, Christmas, Valentine's Day
Servings: 4 servings
Author: Sarah Bond

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

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.

Video

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.
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