Moroccan Chickpea Stew
Prep time: 
Cook time: 
Total time: 
Yield: 4-6 servings
Adapted from Dave Lieberman

Vegan, Gluten-Free, Oil-Free, Soy-Free, Nut-Free

This hearty stew is flavorful and aromatic. Don't be scared by the amount of cinnamon called for--it seems like a lot for a savory dish and smells really potent just after it's added, but evens out and melds with the cumin as it simmers. While great on its own, I like to serve this stew over quinoa; millet or couscous* would be nice as well.
  • 1 large onion, diced
  • Water for sautéing
  • 1 sweet red pepper, seeded and diced
  • 3 medium carrots, peeled and sliced into ⅛” coins
  • 8 cloves garlic, grated or finely minced
  • 1 1-inch knob of ginger, peeled and grated or finely minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 heaping teaspoon sweet paprika
  • ½ teaspoon turmeric
  • 2 cups diced fresh tomatoes (about 3 medium tomatoes)
  • 3 cans chickpeas, drained and rinsed
  • 1 quart vegetable broth
  • 1 teaspoon agave
  • Kosher salt
  • Ground black pepper
  • 2 medium russet potatoes, peeled and cut in a ½"-3/4" dice
  • 5 oz baby spinach
  1. Heat a large, heavy pot over high heat. Add the onion and stir, allowing it to sauté in it the water it releases until it begins to stick to the bottom of the pan. Once this happens, add a small splash of water to keep it from sticking. Continue adding water as needed to prevent sticking while sautéing the remaining veggies.**
  2. Once the onions are translucent and browned, add the diced pepper and carrots. Sauté for 3-4 minutes, until the carrots are beginning to grow tender. Add the garlic and ginger and sauté for a minute more.
  3. Stir in the spices and sauté for a minute or two, until fragrant.
  4. Add the tomatoes, chickpeas, vegetable broth, and agave. Season with a couple of generous pinches of salt and ground black pepper.
  5. Bring the stew to a simmer, then cover and continue to simmer over low heat for at least 30 minutes or up to a couple of hours.
  6. About 15 minutes before serving, use a firm spoon to smash some of the chickpeas against the side of the pot (this will help thicken the stew). Add the diced potatoes and bring the soup back up to a boil. Reduce the heat and simmer, uncovered, for 10-15 minutes, until the potatoes are fork tender.
  7. Remove the stew from the heat and stir in the spinach; allow it to wilt for minute or two. Adjust salt and pepper to taste.
*Couscous is traditionally made from semolina and is not gluten-free. Some companies do make gluten-free couscous from grains like brown rice or corn. If you would like to serve this over couscous, but need it to be GF, make sure to look specifically for a gluten-free variety.

**As an alternative to water sautéing the vegetables, you can sauté in oil if you prefer. Use a slightly lower cooking temperature and choose an oil suitable for high-heat cooking, like coconut or grapeseed.
Recipe by Leaves of Kale at