Spicy Moroccan Chickpea Stew

This spicy Moroccan chickpea stew is healthy, comforting, and beyond delicious, easily made with chickpeas, vegetables, spices, and herbs. This vegan stew comes together in 40 minutes and makes a perfect vegan dinner, Enjoy!

Ingredients for this Recipe :

• 2 tbsp extra virgin olive oil
• 1 small red onion, diced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 3-4 garlic cloves, chopped
• Sea salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp fresh thyme leaves
• 3/4 tsp cayenne pepper (or harissa powder)
• 1 [15-oz.] can chickpeas, rinsed and drained
• 1 [15-oz.] can crushed tomatoes
• 2 cup butternut squash, cubed
• 2 cup vegetable broth or water
• 2 cup kale, tough stems removed and chopped
• 2 tbsp fresh lime juice

How to Make Moroccan Chickpea Stew :

Step One:

Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the veggies soften and develop a bit of color, around 5-6 minutes.

Step Two:

Add tomato paste, ground cumin, smoked paprika, fresh thyme, and cayenne pepper (or harissa powder for a more authentic flavor). Stir to combine and continue cooking until the spices become really fragrant approximately 1-2 minutes.

Step Three:

Add the chickpeas, crushed tomatoes, butternut squash, and vegetable broth. Season with another layer of salt and black pepper, if desired. Simmer, stirring occasionally, for 15-20 minutes or until the butternut squash is fork-tender.

Step Four:

Stir in the chopped kale and cook, stirring occasionally, just until it wilts, approximately 1-2 minutes.

Step Five:

Remove from heat and stir in the lime juice. Taste and adjust seasonings, as desired, before serving this vegan chickpea stew. Enjoy!

Other Vegan Recipes –

Vegan salsa recipe – Quick and Easy Spicy Salsa

Sweet potato soup recipe – Black Bean and Sweet Potato Soup

Vegan blueberry compote recipe – Instant Pot Blueberry Compote with Maple

Roasted potatoes recipe – Tri-Color Roasted Fingerling Potatoes

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Spicy Moroccan Chickpea Stew

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Main Course – Moroccan

Serves: 4

Prep Time: 15 minutes – Cooking Time: 25-30 minutes – Total Time: 40-45 minutes

You should try this amazing spicy Moroccan chickpea stew, It is delicious, flavorful, and healthy. This vegan stew is ready in around 40 minutes.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small red onion, diced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 3-4 garlic cloves, chopped
• Sea salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp fresh thyme leaves
• 3/4 tsp cayenne pepper (or harissa powder)
• 1 [15-oz.] can chickpeas, rinsed and drained
• 1 [15-oz.] can crushed tomatoes
• 2 cup butternut squash, cubed
• 2 cup vegetable broth or water
• 2 cup kale, tough stems removed and chopped
• 2 tbsp fresh lime juice

Instructions

1

Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, around 5-6 minutes.

2

Add tomato paste, ground cumin, smoked paprika, fresh thyme, and cayenne pepper (or harissa powder for a more authentic flavor). Stir to combine and continue cooking until the spices become really fragrant, approximately 1-2 minutes.

3

Add the chickpeas, crushed tomatoes, butternut squash, and vegetable broth. Season with another layer of salt and black pepper, if desired. Simmer, stirring occasionally, for 15-20 minutes or until the butternut squash is fork-tender.

4

Stir in the chopped kale and cook, stirring occasionally, just until it wilts, approximately 1-2 minutes.

5

Remove from heat and stir in the lime juice. Taste and adjust seasonings, as desired, before serving. Enjoy!