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Easy Moroccan chickpea stew f

Easy Moroccan chickpea stew

Wondering what to make for dinner? This delicious Moroccan chickpea stew is an easy and healthy meal rich in protein and fiber.
Course Gluten-free, Main Course, Vegan
Cuisine Mediterranean, Moroccan
Keyword chickpea, easy, moroccan, stew
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 620 kcal
Author The Hungry Bites


  • 1 pound dried chickpeas
  • 1 tablespoon baking soda

  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Pinch of cinnamon
  • 1/4 teaspoon smoked paprika, optional
  • 1-2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 cups pureed tomatoes
  • 2-3 tablespoons chopped raisins, or other dried fruit
  • 1/4 cup Chopped parsley for serving


  1. Prepare the chickpeas: Soak the chickpeas overnight in a large bowl filled with water and 1 tablespoon of baking soda. Make sure the surface of the water is at least 2 inches higher than the chickpeas. The next day, rinse the chickpeas very well and boil in a pot filled with water until tender (about 40 minutes to 1 hour). Drain them and keep aside.
  2. Make the stew: Transfer the olive oil, the onion, the bay leaf and all the spices to a pot and cook over medium/high heat until the onion is soft (about 4-5 minutes). Add the garlic and cook for 1 minute more. Add the pureed tomatoes, the chickpeas, and the raisins, reduce heat to low and simmer until the sauce thickens, about 20-30 minutes. (Check from time to time in case you need to add a splash of water).
  3. Sprinkle with chopped parsley and serve.
  4. Eat!

Recipe Notes

You can combine the boiled chickpeas with the rest of the ingredients in a Dutch oven and bake them for about an hour at 390°F (200°C)