Moroccan Chickpea Stew With Couscous

Moroccan Chickpea Stew With Couscous is a vibrant, hearty, and soul-warming dish that brings the exotic flavors of North Africa right to your kitchen. This stew is a celebration of spices, fresh vegetables, and protein-packed chickpeas simmered in a fragrant tomato and vegetable broth. Paired with fluffy couscous, it makes for a wholesome meal that’s perfect for any day of the week. Whether you’re new to Moroccan cuisine or looking to add a reliable, flavorful stew to your recipe collection, this dish is a must-try. Not only is it packed with nutrients, but it’s also incredibly satisfying and easy to make.

Why This Recipe Belongs in Your Rotation

This Moroccan Chickpea Stew With Couscous is a fantastic addition to your meal rotation because it’s both comforting and packed with vibrant flavors. The blend of cumin, coriander, cinnamon, and a subtle hint of cayenne pepper creates a warming spice profile that’s distinctive yet approachable. The chickpeas provide a satisfying texture and plant-based protein, making this stew hearty enough for a main dish. Plus, the inclusion of fresh vegetables like zucchini, carrots, and red bell pepper adds a burst of color and nutrition.

It’s also a very adaptable recipe—you can easily swap vegetables based on what’s in season or what you have on hand. The use of simple pantry staples means you can whip it up on a weeknight without a last-minute grocery store run. And if you’re looking to balance your meal, serve it alongside a light Cucumber And Dill Salad for a refreshing contrast.

Ingredient Checklist

• 1 cup dried chickpeas, soaked overnight and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 cup carrots, diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup cooked couscous
• Salt and pepper to taste
• Fresh cilantro for garnish

Kitchen Gear Checklist

• Large pot or Dutch oven – perfect for simmering the stew evenly.
• Knife and cutting board – for chopping onions, vegetables, and herbs.
• Measuring spoons and cups – to ensure precise spice and ingredient amounts.
• Wooden spoon or spatula – for stirring the stew without scratching cookware.
• Small bowl – for soaking chickpeas overnight.
• Fine mesh sieve or colander – to drain the chickpeas after soaking.
• Medium saucepan – to cook the couscous separately.

Make Moroccan Chickpea Stew With Couscous: A Simple Method

Step 1: Prepare the Chickpeas

Start by soaking 1 cup of dried chickpeas in plenty of water overnight. This softens them and reduces cooking time. When ready, drain and rinse the chickpeas thoroughly.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 3: Toast the Spices

Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper to the pot. Stir continuously for about 30 seconds to toast the spices and release their essential oils.

Step 4: Build the Stew Base

Pour in the can of diced tomatoes with their juices, and 2 cups of vegetable broth. Stir well to combine all the ingredients.

Step 5: Add Chickpeas and Vegetables

Gently fold in the soaked chickpeas, diced carrots, chopped red bell pepper, and diced zucchini. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the stew simmer for about 45 minutes to an hour, or until the chickpeas are tender and the vegetables are cooked through.

Step 6: Season and Adjust

Once the chickpeas and vegetables are tender, season the stew with salt and pepper to taste. If the stew is too thick, add a splash more vegetable broth or water to reach your desired consistency.

Step 7: Cook the Couscous

While the stew simmers, prepare 1 cup of couscous according to package instructions—usually by pouring boiling water or vegetable broth over the couscous, covering it, and letting it steam for about 5 minutes until fluffy.

Step 8: Serve

Serve the Moroccan Chickpea Stew hot over a bed of couscous. Garnish generously with fresh cilantro for a burst of herbal brightness.

International Equivalents

• Dried chickpeas – known as garbanzo beans in the United States and Canada.
• Vegetable broth – can be substituted with homemade or store-bought stock, or even water in a pinch.
• Couscous – available globally but can be replaced with quinoa or bulgur wheat for a similar texture.
• Cayenne pepper – can be swapped with chili powder or red pepper flakes based on heat preference.

If You’re Curious

• This stew is inspired by traditional Moroccan tagines, which are slow-cooked savory stews often made with meat or vegetables and spiced with warming spices like cinnamon and cumin.
• Chickpeas are a staple in North African and Middle Eastern cooking, prized for their versatility and ability to absorb rich flavors.
• Couscous, a type of tiny steamed pasta, is often served as a side dish in Moroccan meals, providing a light, fluffy base that complements saucy stews beautifully.
• The combination of cinnamon and cayenne creates a unique warmth and mild heat that is signature to many Moroccan dishes.

Cooling, Storing & Rewarming

Allow the stew to cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, warm it gently on the stove over low heat, stirring occasionally. If the stew has thickened too much in the fridge, add a little water or vegetable broth to loosen it back up. You can also freeze the stew for up to 3 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting Q&A

Why is my stew too thick or too thin?

If the stew is too thick, simply add a splash of vegetable broth or water while reheating to loosen it. If it’s too thin, simmer it uncovered for a bit longer to reduce the liquid until you reach your desired consistency.

Can I use canned chickpeas instead of dried?

Yes! Using canned chickpeas is a great time-saver. Add them in the last 15 minutes of cooking since they’re already cooked, and adjust the cooking time accordingly to avoid mushiness.

What if I don’t have all the spices on hand?

The spices in this recipe create the classic Moroccan flavor profile, but if you’re missing one, you can experiment by adding a pinch of garam masala or curry powder for a different aromatic twist.

How can I make this dish spicier or milder?

Adjust the cayenne pepper to your heat preference. For milder stew, reduce or omit the cayenne; for more heat, add a pinch of crushed red pepper flakes or a small diced chili pepper.

Cook This Next

• Try the Southwest Quinoa Bowl for another nutrient-dense, flavorful plant-based meal.
• Pair your stew with a refreshing Cucumber And Dill Salad to balance the warm spices with crisp, cool textures.

Let’s Eat

Dig into this Moroccan Chickpea Stew With Couscous, savoring every spoonful of the richly spiced, tender chickpeas and vegetables. The fluffy couscous acts as the perfect canvas for soaking up those fragrant juices, making each bite comforting and delicious. Garnished with fresh cilantro, this dish is not only a feast for your taste buds but also a beautiful presentation on your dinner table. Whether enjoyed on a cozy weeknight or served to guests, this stew brings warmth, nutrition, and a touch of Moroccan magic to your meal.

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