For a richer flavor, use fire-roasted diced tomatoes. Add a squeeze of lemon juice to the finished stew for extra brightness. Garnish with toasted slivered almonds for added texture and flavor. The stew can be made ahead of time and reheated, allowing the flavors to deepen. Feel free to adjust the amount of cayenne pepper to your preferred level of spiciness.
Moroccan Chickpea Stew with Quinoa
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS20
Embark on a culinary journey to Morocco with this vibrant and deeply satisfying chickpea stew. Bursting with aromatic spices and the natural sweetness of roasted cherry tomatoes, this hearty dish, served over fluffy quinoa, is both a feast for the senses and a nourishing delight.
Ingridients
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Nutrition
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Carbohydrate54 g
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Cholesterol1 mg
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Fiber9 g
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Protein12 g
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Saturated Fat2 g
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Sodium1022 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
02
StepArrange cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently to coat.
03
StepRoast the tomatoes until they are softened, their skins have burst, and they are beginning to caramelize, about 15-20 minutes.
04
StepWhile the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, ground coriander, cayenne pepper, salt, and pepper. Cook until fragrant, about 30-60 seconds.
05
StepAdd the diced tomatoes (with their juices) and chopped green chiles to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Add the drained and rinsed chickpeas and the roasted cherry tomatoes, scraping any juices from the baking sheet into the pot. Cover and simmer for 30 minutes, allowing the flavors to meld.
06
StepWhile the stew is simmering, prepare the quinoa. In a medium saucepan, bring 3 cups of water and 1 1/2 cups of quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
07
StepIn a small bowl, whisk together the Greek yogurt, hummus, 1 tablespoon of water, and white vinegar until smooth. Season to taste with salt and pepper.
08
StepTo serve, spoon the quinoa into bowls and top with the Moroccan chickpea stew. Drizzle generously with the yogurt-hummus sauce and garnish with sliced green onions and fresh cilantro.
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Jennie Kirlin
Jun 25, 2025This recipe is fantastic! I've made it several times and it's always a hit.
Felicity Sauer
Jun 20, 2025The roasting of the tomatoes really elevates the flavor of this stew.
Eleonore Altenwerth
Jun 17, 2025I added a can of coconut milk for extra creaminess, and it was amazing!
Elton Hermiston
Jun 11, 2025So easy to make, and packed with flavor! Definitely going into my regular rotation.
Ola Crist
Jun 5, 2025My family loved this! Even my picky eaters ate it up.
Hollis Jenkinsdenesik
Jun 4, 2025I substituted sweet potatoes for the chickpeas. Delicious and healthy!
Harmony Hayes
May 17, 2025I doubled the recipe and froze half for later. It reheats beautifully.
Zachariah Mueller
Apr 27, 2025I love the addition of hummus to the yogurt sauce. So unique and tasty!