Moroccan Chickpea Stew
Recipe type: Main
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 6
When cinnamon, cumin, coriander, and citrus come together, your house will smell amazing. This chickpea stew comes together very quickly.
  • 3 cups of chickpeas
  • 1½ cups of onions (about 2 smaller onions)
  • 1 cup of peeled and diced parsnip (about 1 large one)
  • 3 cups of peeled and cubed sweet potato (about 2)
  • 3 cups peeled and diced eggplant
  • 2 cups medium diced carrot
  • 2 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 2 tsp cumin
  • 2 tsp corriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ tsp chili flakes
  • ½ cup of raisins
  • 1½ tsp kosher or sea salt
  • ½ tsp black pepper
  • 2-3 cups vegetable stock
  • 1 cup of diced green olives
  • 1 can of artichokes, drained and sliced into quarters
  • juice and zest of 1 orange (about 4 tbsp of fresh orange juice)
  • Fresh parsely and/or cilantro
  1. Start with a hot pan, add in onion, cook onion with a little water until translucent
  2. Add in garlic and spices, and saute until fragrant
  3. Add in tomato paste, sweet potato, carrot, parsnip, 2 cups of stock, and raisins. Cook until softened, about 20 minutes, adding more stock if necessary (not too much, as you don't want to create a soup)
  4. Add in olives and artichokes, orange zest, and juice and cook for 10 more minutes
  5. Stir in some freshly chopped parsley, or cilantro if your family likes it, mine doesn't :(
  6. Serve on top of quinoa, couscous, or rice-we made a great brown rice with a handful of curry leaves, some turmeric, and a dash of cumin to go with this-yum!
Recipe by Garden Fresh Foodie at