Moroccan Chickpea and Root Vegetable Stew is a comforting stew, done in an hour but tastes like it took all day! Serve as a main or a side!
Nothing beats a hearty, delicious Soup recipe on a cold, winter day. Try Lentil Stew and Moroccan Lamb Stew during your weeknight dinners.
Sabrina’s Moroccan Chickpea and Root Vegetable Stew Recipe
A recent cold spell made me want a warm, comforting bowl of stew. While this recipe has morphed over the years, Moroccan Chickpea and Root Vegetable Stew has been a favorite of my clients (and of mine too) since I first became a chef.
Recipe Card
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 2 small yellow onion , diced
- 2 lbs Yukon gold potatoes , scrubbed clean and diced
- 2 cans chickpeas , drained
- 1 lb carrots , peeled and diced
- 3 large garlic cloves , minced
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons ground ginger , or equal amount of fresh ginger, minced very finely
- 1 tablespoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped dried turkish apricots
- dried cherries , optional
- additional chopped dried turkish apricots , for garnish, optional
- pita bread , to serve or scoop or dip with
Instructions
- Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.
- Add spices and garlic to onions and cook for another 15 seconds to release the flavor of the spices.
- Add broth and water to pot. Add potatoes and carrots and chopped apricots. Cook uncovered on high for 20-30 minutes until the potatoes start to break down in stew and the liquids have been absorbed.
- Add in chickpeas until they are warmed through.
- To serve, spoon into bowl, garnish with chopped parsley if desired. Also delicious if topped with additional chopped apricots and dried cherries.
Nutrition
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Table of contents
About this Recipe
This stew has carrots, Yukon potatoes and warm Moroccan spices. Over the years this Moroccan Chickpea and Root Vegetable Stew recipe has included a variety of different vegetables. Add what you like to customize it to your tastes!
Chef’s Note – Serving to Toddlers
- For children eating purees, add water to small food processor and puree until smooth.
- If able to eat on their own, you can make the puree and add some pita triangles to serve as a dip. Kids love anything they can dip. You could also add the chopped apricots and cherries and call them “sprinkles.” The bright fruit flavor is something your kid may really appreciate.
What to Pair With
- Serve this stew as the starchy side to a Rotisserie Chicken. If you want to add something a little lighter to the meal pair it with Easy Greek Salad.
- Ladle a scoop of the stew over a bed of Orzo or Brown Rice.
- If you have leftovers, the stew will be thicker since the potatoes and chickpeas keep absorbing liquid. To reheat I mix in a bit of water and stir before heating. Then fill some pita pocket halves and eat it like a sandwich or use a Flatbread as a dipping vessel.
Variations
- Vegetables: You could add eggplant, zucchini, sweet potatoes, turnips, parsnips, and even some fresh chopped tomatoes.
- Chicken: You can add already grilled chicken to the stew or tossed small cubes of raw chicken breast in to cook.
Related Recipes
More Delicious Stew Recipes
Photos used in previous posts
This looks so yummy! I love this combination of spices!
Thanks! I love that they leave my stomach feeling all warm after I eat it.
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