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Homemade Moroccan Chickpea Stew With Couscous recipe photo
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Moroccan Chickpea Stew With Couscous

This Moroccan Chickpea Stew With Couscous is vibrant, hearty, and packed with exotic North African spices for a soul-warming meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Moroccan, North African
Keyword: Comfort Food, Easy, Gluten-free option, Healthy, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 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

Instructions

  • Start by soaking 1 cup of dried chickpeas in plenty of water overnight. Drain and rinse thoroughly before cooking.
  • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent and fragrant. Add minced garlic and cook for 1 more minute without burning.
  • Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper. Stir continuously for 30 seconds to toast the spices and release their oils.
  • Pour in the can of diced tomatoes with juices and 2 cups of vegetable broth. Stir well to combine.
  • Fold in the soaked chickpeas, diced carrots, chopped red bell pepper, and diced zucchini. Bring to a gentle boil, reduce heat to low, cover, and simmer for 45 to 60 minutes until chickpeas are tender and vegetables cooked through.
  • Season stew with salt and pepper to taste. Adjust consistency by adding more vegetable broth or water if needed.
  • While the stew simmers, prepare 1 cup of couscous according to package instructions by pouring boiling water or broth over couscous, covering it and letting it steam for about 5 minutes until fluffy.
  • Serve the Moroccan Chickpea Stew hot over couscous. Garnish with fresh cilantro for a bright finish.

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting Board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Small bowl
  • Fine mesh sieve or colander
  • Medium Saucepan

Notes

  • Use canned chickpeas for a quicker version; add them in the last 15 minutes of cooking to avoid mushiness.
  • Adjust cayenne pepper to control heat—reduce for milder stew or add chili flakes for more spice.
  • Leftovers keep well refrigerated up to 4 days or can be frozen for 3 months; reheat gently adding broth if thickened.
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