Moroccan Spiced Tomato and Chickpea Stew
A cozy one-pot stew of chickpeas and tomatoes simmered with warm Moroccan spices, finished with a handful of garden greens. Hearty, plant-based comfort food that only gets better the next day.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Main Course
Cuisine Moroccan
- 2 Tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika or sweet paprika
- 1/4 tsp chili flakes optional
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can crushed tomatoes
- 1 1/2 cups vegetable broth or water
- 1 cup chopped greens spinach, chard, kale, etc.
- Salt and pepper to taste
- Optional: 1 tsp honey or maple syrup balances acidity
Build the Flavor Base
In a large pot, heat the olive oil over medium heat. Add the onion and sauté 5 minutes, until soft.
Add the garlic, cumin, cinnamon, paprika, and chili flakes (if using). Stir until fragrant, about 1 minute.
Simmer the Stew
Stir in the chickpeas, crushed tomatoes, broth, and a pinch of salt.
Bring to a simmer and cook uncovered 20 minutes, stirring occasionally.
Add the chopped greens and cook another 5-10 minutes, until wilted and tender. Season to taste.