Flavours of Morocco-Inspired Veggie and Chickpea Stew

Flavours of Morocco-Inspired Veggie and Chickpea Stew

Wholesome veggie and chickpea stew influenced by Moroccan flavours– great deals of warm spices and a little textural interest from sliced dates. The warm spice mix that consists of cinnamon can likewise be traced to harira.

Side angle shot of vegetable and chickpea stew on a light grey background.

Carrot greens in harsh light with a hand beginning to pull some of the greens out of the ground.

Kale growing in a garden in harsh light.

You can submit this one under “things I really make with frequency.” The majority of the time I simply have a concept in an offhand sort of method and it winds up here. Then there’s that stack of old reliables that I make all the time, without even believing that possibly they might be amazing and helpful for others.

I truly desired the routine of a leisurely, stew-centered afternoon, simply to introduce Fall. The air smells like crushed grape skins and crispy, slowly-fading leaves during the night. I got a brand-new mug for all those hot drinks and our apple tree is simply filled today.

However on this stew! The very first time I had a completely vegan dining experience, I consumed something like this. I check out “sweet potatoes, warm spices, smoky tomatoes, wilted greens and so on and so on,” on the menu and understood that I would enjoy it. It recognized, soothing, a bit brand-new to me in some methods, and it included a fluffy scoop of grains.

On the menu, this was called “Moroccan Stew.” From some Googling and poking around, I am collecting that the flavours and texture were influenced by harira, a tomato-based soup with chickpeas, lentils and a warm mix of spices that consists of cinnamon. I will keep in mind that every dish I check out for harira included a thickening representative such as eggs or flour, and frequently some kind of meat. I believe the motivation for the dining establishment meal that I’m remembering remained in flavour profile just. If you like, you can find out more about harira and its association with Ramadan on the Taste of Marco website.

Quickly after this supper, I was offered on the entire plant-based way of living. Then I determined how to make this perfectly spiced veggie and chickpea stew house! I include sliced dates and a little lemon passion, go heavy on the warm spices– the cinnamon is the very best part– and I use among my favorite kitchen products: fire roasted crushed tomatoes. Getting genuine relaxing here!

If you like this stew, I wager you’ll likewise enjoy this sweet potato salad that’s influenced by the very same flavours!

Four prep photos for this vegetable stew: 2 deep red heirloom carrots on a cutting board, the carrots chopped on the cutting board, a container of Medjool dates in a white background, and an open can of chickpeas near a stainless steel sink.

An overhead shot of Moroccan-inspired vegetable and chickpea stew in a light beige Dutch oven with a wooden spoon sticking out on a light grey background. The stew is deep red and topped with lots of chopped parsley and cilantro.

An overhead shot of bowls of Moroccan-inspired vegetable and chickpea stew on a light grey background. The stew is deep red and both bowls are garnished with a scoop of brown and wild rice mixture.

Morocco-Inspired Veggie and Chickpea Stew

Wholesome veggie and chickpea stew influenced by Moroccan flavours– great deals of warm spices and a little textural interest from sliced dates.

PREPARATION TIME 25 minutes COOK TIME 30 minutes OVERALL TIME 55 minutes

Course Main Dish, Soup, Stew Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8

Author: Laura Wright



  • 1 tablespoon coconut oil
  • 1 medium onion, little dice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chili flakes (optional)
  • 2 cloves garlic, minced
  • 4 Medjool dates, pitted and sliced
  • 2 medium carrots, sliced
  • 1 big sweet potato, peeled and sliced into 1-inch pieces
  • 1 28-ounce can crushed tomatoes
  • 3 cups veggie stock, plus additional
  • 1 bell pepper, sliced
  • 2 cups prepared chickpeas, drained pipes and washed
  • sea salt and ground black pepper, to taste
  • 2 cups sliced greens of option , kale, spinach, collards and so on

To Serve

  • sliced flat leaf parsley or cilantro
  • carefully grated lemon passion
  • prepared grain of option , such as wild rice, quinoa, millet, or couscous


  • Heat the coconut oil in a big, heavy soup pot over medium heat. Include the onions and lower heat up until they are sizzling type of silently. As soon as the onions are a bit soft and clear, include the cinnamon, cumin, coriander and chili flakes. Gradually sauté and stir this mix up until the onions are truly, truly soft, about 6-7 minutes. Include the garlic and sauté up until aromatic, about 1 minute.
  • Include the sliced dates, carrots and sweet potatoes. Season with salt and pepper. Stir to coat the veggies in the spices and oil. Include the tomatoes and stir. Include the veggie stock. Bring the soup to a boil and simmer up until the sweet potatoes are simply tender, about 10-12 minutes.
  • Include the sliced yellow peppers and chickpeas and stir the soup. Season the entire thing once again with salt and pepper. Simmer up until the yellow peppers hurt and the sweet potatoes are rather soft, about 5 minutes.
  • Include the greens to the pot (and more stock if required) and cook for 1 minute, or up until just-wilted. Examine the soup for flavoring and serve it hot with prepared grains, drizzles of olive oil, lemon passion and sliced herbs.


  • I like to gradually prepare the onions and spices out in the oil prior to I include whatever else, practically stewing them in such a way. The raw-ness of the spice disappears and the onions practically “melt” into the soup. If your onions are browning too quickly throughout this procedure, simply lower the heat a bit.

Program Conceal 70 remarks

  • Emma

    I published an extremely comparable dish simply the other day- My red lentil + root veggie tagine! I enjoy the aromatic spices and sweet taste from the dried fruit. Reply

  • Harriet

    I have a comparable dish in routine rotation throughout the cooler months, however I believe yours may be much better! I enjoy the Moroccan combination of lemon, cinnamon and tomato. Likewise including dried fruit to anything is ensured to make it two times as tasty! Huge pot meals for the win:-RRB- Reply

  • Danielle

    This is so, so best for cooler weather condition! Thank you. I enjoy how Moroccan(- influenced) food integrates sweet and mouthwatering so pleasantly. Reply

  • Kristen

    This looks way much better than the variation cost Urban Herbivore … and it does not included a side of hipster abuse! Reply

  • Lana

    Have you done a post on kitchen area equipment? If so … I have actually missed it:-RRB-. I ‘d enjoy to see the pots, pans, baking sheets, and so on and so on. I use what I have actually collected in time, however I ‘d enjoy to understand what you ‘d suggest to have if I actively purchased an outstanding kitchen area set-up:-RRB- Reply

    • Laura Wright

      Hey Lana! I’m thinking about doing something like that, in addition to a kitchen essentials example when I move into the brand-new home. So perhaps quickly!:-RRB-
      – L Reply

  • Katrina @ Warm Vanilla Sugar

    I enjoy an excellent stew like this– specifically in fall. Looks beautiful! Reply

  • Claire (Consume Well. Celebration Hard.)

    ” She blended a quart-box of tomato soup and a container of salsa, simmered that shit, and called it MEXICAN TOMATO SOUP.”

    Tha fuck is this shit??

    On a better note, it’s rad that you included dates to this meal. Sweet in mouthwatering = win each time. Reply

  • Abby @ The Frosted Vegan

    This type of stew is my outright preferred! I enjoy the spice, the veggies, the depth, oh my! Beautiful photos as constantly Laura! Reply

  • Reeve

    Oh. my. goodness. Looks so delicious! Will certainly be attempting this one when I’m back house. best start to fall! Reply

  • Ashlae

    Hellllll yes. I had a high ambiance vegan stew at a biergarten (OF ALL LOCATIONS) and I have actually been dreaming about it since. Super bummed I will not have a correct kitchen area to make this for a couple more months– however I understand there’s a can of fire roasted tomatoes stashed in a box identified “kitchen” simply waiting to rage with chickpeas and sweet potatoes and relaxing spices. Reply

  • Ashley

    This is definitely fantastic!!! That initially image is killer. I likewise concur about the fire roasted tomatoes. They simply include a lot! This seems like the specific thing I desire in my tummy for lunch … and supper. for the next month. So happy you had the ability to take a little breather in between holiday + work/life when you got house. xo Reply

  • The Peace Spot

    zowie that looks so temptingly tasty! I enjoy dates and cinnamon in anything and chickpeas too and ohgoodgolly it’s completely in one!
    Purple rice pilaf … that is so interesting. Not that this requires it, however purple rice simply seems like a bowlful of enjoyable.;-RRB- Reply

  • Mariela

    Love it! I may simply need to make this tonight. Reply

  • dishing up the dirt

    It has actually lastly gotten cool enough here to take pleasure in hearty food like this! This is my preferred type of stew. The correct amount of spice loaded loaded with veggies. Love it! Reply

  • grace

    Oh golly that Sandra Lee! This video never ever gets old for me: http://www.youtube.com/watch?v=RLMNZ6xY6YY
    Your soup looks definitely tasty. I shared the link around the workplace so I might drool over the photos with my colleagues and it’s not even lunchtime yet! Reply

  • Brandon @ Kitchen Area Konfidence

    Ahhhh Sandra Lee. You can constantly rely on her for an excellent laugh. Like in this video: http://youtu.be/we2iWTJqo98 All joking a side, this soup looks beautiful:-RRB- It’s fall and I’m prepared for some SOUP! Reply

  • Stacy

    This looks FANTASTIC. Another winner, my pal. (: I am everything about introducing fall with this sort of comfort, and the taste mixes sound definitely tasty. I’ll be making this for sure! Reply

  • mich

    Infant, you have actually got a stew going!

    Seriously however, this looks excellent. Wondering if one could sub other dried fruit for the dates– dried apricots, raisins and so on.? Reply

    • Laura Wright

      Michelle! I have actually made this with dried apricots and currants too. Method delicious any old method you go truly:-RRB- Reply

  • Nicola Galloway

    I enjoy the combination of spices utilized in Moroccan cooking. Will need to attempt this. Gorgeous bowl you have actually served the stew in. Reply

  • S

    Thinking of making a double batch to have on hand for those harried weeknight suppers. Do you believe it would freeze well (with the greens left out) Reply

    • Laura Wright

      Hi S! I freeze this stew all the time (without the greens as you stated):-RRB-
      – L Reply

  • Meredith @ Live Resident Greens

    I will absolutely be making this! Love hearty stews in Fall and Moroccan flavours are the bomb! I really simply published a Morrocan-y vibed dish on my blog site the other day too! Thank you for sharing among your favorite meals:-RRB- Reply

  • Christine

    This is precisely what I desire now that it’s getting a little cold out during the night. Looks so beautiful! I believe I saw Muir Glen fire-roasted tomatoes in your photo. Where did you discover those?! Whenever I remain in huge cities in the United States (NEW YORK CITY, Boston) I constantly come by Whole Foods and load them away in my travel suitcase since I have actually never ever had the ability to discover them here in Niagara. However possibly you have? Reply

    • Laura Wright

      Hello Christine, I constantly purchase the Muir Glen tomatoes over at Wegman’s in Niagara Falls NY/Amherst when we make a journey over. They’re really the very best.
      – L Reply

  • Renata

    OMG! I simply completed cooking this fantastic Moroccan Stew and prepared some couscous with it, we definitely enjoy it. Thank you for this dish! ❤ Reply

  • Kelly

    Is it possible to toss all these fabulous active ingredients in the sluggish cooker? Im not lazy … however in some cases I am. And this sounds truly delish … ideas? Reply

    • Laura Wright

      Hey Kelly, I believe you may be able to … Possibly exclude the prepared beans and greens up until closer to the end of cooking time though. I do not have much experience with sluggish cookers, so have no concept what speed, time and so on you would need to use … Let me understand how it goes if you attempt it out!:-RRB-
      – L Reply

  • Kathryn

    I practically wish to consume this and absolutely nothing else for the rest of time. Love that spicy smoky sweet taste and all that goodness. Reply

  • Hannah

    I enjoy the Muir Glen tomatoes however have actually never ever attempted the fire roasted. If/when you have kids you may discover that tinned tomatoes, ‘stock assistants’ and canned beans end up being a lot more routine gamers in your kitchen area– and a dish like this one will be a lot more precious. I can’t wait to attempt it, myself. Reply

  • Emily

    Made this last night, so great! Reply

  • Sophie

    I made this for supper. It was divine! The left overs were even much better. Thanks for the dish. Reply

  • stacey treats

    Oh my! I made this tonight for supper (minus the yellow pepper), and served over couscous w/ fresh cilantro.

    AH-MAZING! No meat missed out on in this home tonight!
    Thanks, will be re-posting quickly.

    Stacey Reply

  • Kelly

    Laura– I avoided the sluggish cooker. This stew is fantastic. Thank you for the dish!! Reply

  • Kate Barton

    Oh my goodness! Yum! I truly liked this dish! Thank you for all your dishes, I am on an anti-inflammatory diet plan and your dishes have actually been a lifesaver. Reply

  • dervla @ the manager

    Laura !!! This stew requires to be in my life today. Beautiful and stomach warming. Reply

  • Holly

    Delicious! Thank you a lot for a terrific dish. I included pine nuts, fresh halved cherry tomatoes and cilantro to serve. The pine nuts are a terrific addition. Reply

  • stacey treats

    Here it is. Made it 3 times up until now … SO GOOD!
    Thank you!

    http://www.staceysnacksonline.com/2013/10/moroccan-style-vegetable-stew-w.html Reply

  • Lana

    I made this tonight for my weekly soup lunch stash. Oh man, the flavours are so extreme! Love the concept of the rice on top, too. Perfect for the very first snowfall of the year. Reply

  • Maggie

    I seriously make it through off of this things. My really preferred thing to make in the fall. The tastes are completely relaxing and soothing. I consumed it for breakfast today at work and got some appearances, however I do not care if individuals evaluate me for having stew for breakfast. It’s simply that great. Reply

  • Petra

    Hi, made one based upon your dish the other day (prepared chickpeas myself, no dates however raisins, no pepper as I did not have one, herbs was fresh coriander), served it with basmati prepared with number of cardamon pods, stick of cinnamon and teaspoon of entire cumin tossed with caramelized onions and more raisins. Looked excellent, smelled excellent, tasted excellent and was truly healthy. Extremely delighted. Will find out more of your dishes for some motivation considering that I enjoy cooking, too. Reply

  • Lois gagnon

    This looks tasty and I’m going to make it, however it would be good to have a printer friendly variation without the photos. Reply

    • Laura Wright

      Hello Lois, I have not discovered a “print dish” plug-in choice that I more than happy with yet. I am dealing with this though. In the meantime, if you wish to print the dishes without photos, you might constantly copy the text and after that paste it into a word processing program.
      – L Reply

  • Luz

    I made this for supper tonight with some modifications due to a diminishing kitchen. I didn’t have coriander, crushed tomatoes, dates, stock, greens, or yellow pepper. I included more cinnamon and cumin, fresh sliced tomatoes, well salted water, bay leaf, and finally green and red bell peppers. It was AMAZING. This was truly simple, filled the house with a terrific scent. My 19-month old liked it with some rice. I will certainly be making this once again, I can’t picture how great it will be with all of the active ingredients. Thank you quite for the beautiful dish! Reply

  • Hannah

    Such a beautiful meal with stunning warming flavours. Served my with yoghurt and fresh coriander. Certainly on my list of preferred dishes now. Reply

  • Lutch

    Simply made this, it was simple to make and really tasty. Most likely the only success I have actually ever had in the kitchen area. Thrilled to attempt a lot of your other dishes! Reply

  • Alice

    I made this today and it was definitely tasty! Loads of fascinating flavours, I certainly this sweating the onions in the spices prior to including any other active ingredients is a terrific idea. Thrilled to attempt some more of your dishes. Reply

  • Fleur

    My mouth is watering simply reviewing this dish! I really can not wait to attempt it. Reply

  • Sarah

    I made this for supper tonight. even without the onions and garlic, which I dislike so needed to leave out, it was amazing! I utilized chard and feasted on a huge bowl. This will certainly be entering my dish box for the future. Thank you for sharing! Reply

  • Devki

    I simply attempted this, as and when I began including the spices to the oil the kitchen area began smelling fantastic. It takes while to prepare however the outcomes deserve it. Tasted so great. I am and Indian and I consumed this with chapati and It was best.

    Thanks:-RRB- Reply

  • Karyn Mason

    Devoted cook and baker aiming to include more veggie based dishes to my psychological recipebox. I check out dishes for motivation never ever follow totally. This Moroccan Vegie Stew sounds divine. Reply

  • Nada

    This looks wonderful! I seriously am going to attempt this vert quickly! Likewise, What greens did you utilize in this dish? Thanks! Reply

    • Laura Wright

      Hi Nada! I utilized a mix of sliced up beet tops and swiss chard, however kale, spinach, and mustard greens would likewise be great. Whatever you like!:-RRB-
      – L Reply

  • Cara’s Healthy Yearnings

    Simply made this for supper this night. On a cold winter season’s night, this is more than best! Thanks a lot for the incredible dish. Reply

  • Susan

    This is such a remarkable dish! Rich and sweet and flavoursome and wholesome. Thanks for sharing. Reply

  • C.

    L dear– i do not understand why i have not made this prior to however this is definitely THE BOMB.
    wishing to have leftovers for days!!!!!!!!!
    xx Reply

  • SFS

    So tasty! I enjoy this dish a lot I have actually made it two times in the recently and both times utilized various mixes of veggies on top of the ones you list (eggplant, cauliflower, zucchini, shallots, cabbage, raisins rather of dates …). I likewise included about 1/4 tsp. tumeric and 1/4 tsp paprika, some additional cumin and harissa paste for spice, and adjusted/added spices at the end depending upon just how much broth I utilized. I followed the dish loosely however was quite lazy about it aside from preparing the spices with the onions and oil and mainly simply let it prepare enough time so that all the veggies were soft. Appears like you can’t mess it up! This is going to be a staple at our home from now on! Reply

  • R

    Wow! I simply tasted this and I’m blown away at how great it is! We are simply beginning our vegetarian journey (not that I prepared meat prior to considering that we could not manage it and I do not like it) and it is motivating to attempt such a remarkable yet economical meal. Reply

  • Galina

    This stew is so tasty! It fills the whole home with a beutiful spicy scent. My meat-eating other half could not get enough!
    I’ll be making this meal once again for a meal in a number of days. May include beans.
    Thank you for these influenced simple to follow dishes! Reply

  • Stephanie

    Made tonight. Included mushrooms. Neglected greens (simply didn’t have any). Utilized red pepper rather of chili flakes– once again, simply what I had. It was fantastic!!! I will make once again. Being gluten complimentary and pescatarian, I miss out on soup/stew a lot. Reply

  • Christine

    Wow! I made this the other day and am consuming leftovers today. Incredible! Love the tastes and how hearty it is. Quick and easy to make and my home smelled fantastic while cooking. Currently considering making it once again for pals. Thank you! Reply

  • Augusta

    I simply wished to begin here and state this is my preferred dish of perpetuity. It’s simple to make, so healthy, and sooo tasty. I have actually made it many times and will continue to! This may sound odd however I enjoy consuming the leftovers cold with a drizzle of balsamic vinegar. Thank you for this dish! Reply

  • Halli

    Super delicious! I integrated this dish with a dish from Kris Carr’s “Crazy hot kitchen area” by including some artichoke hearts and raisins too! Yumm (and, lunches/dinners for an excellent part of the week, yay.) Reply

  • Sharon

    Will make tonight and post tomorrow. Reply

  • Ling Pang

    what’s the nutrition details, calorie and potassium … Reply

  • Haku

    5 stars
    Enjoyed this simple well balanced dish Reply

  • Donna Williams

    5 stars
    Include dried apricot or cranraisins rather of dates. Reply

  • Leilani Fight

    5 stars
    This stew is tasty! I utilized raisins rather of dates and utilized newly ground coriander. Reply

  • Julie

    Made this for supper tonight and it is Delicious! Thank you for a terrific and simple dish. Reply

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