Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

This Moroccan chickpea stew is hearty and satisfying: packed with healthy vegetables and a savory blend of spices!

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 to 6



2 cups dry quinoa or 1 recipe Easy Couscous*

1 large onion

3 cloves garlic

2 large sweet potatoes (about 1 ¾ pounds)

2 tablespoons olive oil

1 teaspoon each paprika and ground cumin

1/2 teaspoon each ground coriander, ground turmeric, and ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon each kosher salt and ground black pepper

2 pinches cayenne pepper

1 15-ounce can diced tomatoes

2 cups vegetable broth

15 ounce can chickpeas, drained (or 1 1/2 cups cooked)

3 cups baby spinach (or chopped spinach)

2 tablespoons chopped fresh cilantro, for garnish

1 lemon, for garnish

1 cup Greek yogurt, for garnish




Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste.

Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.

In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.

Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.

Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.

Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.




*Serve with rice, couscous, or bulgur wheat (couscous and bulgur are not suitable for gluten-free diets).

This Moroccan chickpea stew tastes fantastic as is, but serve it with a whole grain to make it even more filling! Here are a few options:

Quinoa: Quinoa makes a filling counterpoint to this stew: and it’s also gluten-free! It’s not traditionally served in Moroccan cuisine so use couscous to be more true to the cuisine.

Couscous: Couscous is tiny pasta, and it’s a great fit with a Moroccan stew! It also is very quick to cook. Since it’s made with wheat, it’s not suitable for gluten-free diets.

Bulgur wheat: Bulgur wheat is traditional in Middle Eastern cuisine and is a great fit with this stew.

Rice: Rice is another easy grain to serve with this stew! Use long grain white rice or brown rice.

Nutritional Info:

Serves 6

Calories Per Serving: 369


12%Total Fat 9.6g

Saturated Fat 1.3g

22%Total Carbohydrate 59.9g

34%Dietary Fiber 9.4g

Sugars 4.6g

26%Protein 12.9g

45%Vitamin A 407.3µg

14%Vitamin C 12.7mg

7%Calcium 94.4mg

26%Iron 4.7mg

0%Vitamin D 0µg

38%Magnesium 160.2mg

17%Potassium 795.3mg

45%Vitamin B6 0.8mg

0%Vitamin B12 0µg


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