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Moroccan Chickpea Stew

Another Meatless Dinner Idea!

Usually you think of Stew in the Fall and Winter, but you will crave this all year round. Use whatever seasonal veggies you have on hand, squash and zucchini etc. This is a filling meal and really, really delicious!

Serves 6

Recipe time: 1 hour

See recipe below


  • 1 small chopped onion

  • 2 minced garlic cloves

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp cayenne pepper

  • 1 tsp garam masala

  • 1/2 tsp curry powder

  • 1 pinch salt

  • 2 potatoes, cut into 1/2-inch cubes

  • 1 sweet potato, cut into 1/2 inch cubes

  • 1 (14.5 ounce) can diced tomatoes, not drained

  • 1/2 can tomato paste

  • Water (to cover mixture)

  • 1 (14.5 ounce) can chickpeas, drained and rinsed

  • 1 bunch kale, ribs removed, chopped

  • 1/2 cup chopped fresh cilantro


  • Heat olive oil in a large heavy bottomed pot over medium heat; add onion and garlic until cooked and onions are soft, about 5 minutes.

  • Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute.

  • Add potatoes, diced tomatoes, and tomato paste to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, about 40-50 minutes depending on the size of your veggies.

  • Add chickpeas to the pot and stir, cooking for about 5 mins until they soften. Add kale to the pot and simmer about more 3 minutes.

  • Serve with a generous amount of cilantro, heated Naan bread and couscous.

Enjoy!! xx 2DA

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I had this last night. Great flavours! We used rice instead of couscous cuz it was all we had. Worked beautifully.

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