Moroccan Chickpea Stew is flavoured with rose harissa, ras el hanout spice, fennel and cumin seeds. Simple to make, this vegetarian chickpea stew is delicious topped with a soft poached egg, or a spoon of thick Greek yogurt, some freshly chopped herbs and some warm pitta bread for dipping.
Harissa chickpeas pack a real flavour punch and this spiced chickpea stew is one of my favourite ways to enjoy chickpeas. It makes a great lunch or dinner option. For dinner I like to top it with an egg and add some toasted flat breads alongside.
I created this Mediterranean chickpea stew when I didn’t have time to go shopping, and needed to make something quick for dinner. I had some veggies in the fridge, along with an open jar of harissa paste and I always have canned chickpeas.
Only 10 minutes to prepare and very little hands on cooking, I left the stew to bubble away on the stove while I got on with other things. This results were this delicious vegan chickpea stew, which proved a hit with the whole family.
Table of contents
Why you’ll love this recipe:
- Make ahead earlier in the day, or the day before and leave in the fridge until you are ready to serve. It will taste even better if allowed to sit, as the flavours develop.
- Feeding a crowd? No problem, this recipe is easily doubled or trebled up.
- Spicy chickpea stew is gluten free, so suitable for Coeliacs or anyone following a gluten free diet, just ensure you serve gluten free flat breads.
- Also dairy free therefore suitable for a vegan diet, just ensure you top with dairy free yogurt and leave off the poached egg.
How to make Moroccan Chickpea Stew
- Pour the olive oil into a large saucepan over a medium heat.
- Add the chopped onion and saute for 10 minutes.
- Now add the celery, red pepper, garlic and chillies and saute for a further 5 minutes.
- Add the fennel seeds, cumin seeds and ras el hanout spice to the pan and stir to combine for a minute, and until the spices start to release their aroma.
- Stir through the red wine vinegar and cook for 30 seconds to reduce a little.
- Now add in the remaining ingredients and give everything a good stir to combine.
- Turn the heat to medium/low and leave the chickpeas to bubble away for 1 hour until the vegetables have softened. Stir from time to time to stop the stew from sticking to the pan.
- When ready, spoon into bowls and serve topped with a spoon of Greek yogurt, some freshly chopped herbs and a drizzle of olive oil.
Mediterranean chickpea stew recipe ingredients & substitutions
- Oil: I used extra virgin olive oil in this stew as it has the best flavour. You can use regular olive oil if you prefer.
- Onion: I used a red onion, but you can use a yellow onion on some shallots too.
- Vegetables: I added celery and garlic for depth of flavour, along with fresh red chillies for a kick of heat and a red pepper, although you could use any colour of bell pepper.
- Whole spices: I added a combination of whole fennel and cumin seeds. They add great depth of flavour to the stew.
- Ras el hanout: is a spice mix popular in Moroccan, Tunisian and Algerian cuisine. It adds a great flavour to any dish it is added to and is one of my favourite spice blends. It is not a hot spice, more aromatic. This blended spice and varies from place to place, however, it could contain cumin, coriander, cardamon, cinnamon, ginger, nutmeg, mace, turmeric, paprika, fenugreek and black pepper.
- Vinegar: I like to add a tablespoon of red wine vinegar to add some acidity to the stew. You could also substitute with white wine vinegar or apple cider vinegar.
- Harissa paste: for the best flavour I recommend Belazu Rose Harissa paste, it is superior to any other harissa paste I have tried. You can buy it in stores in the UK or online. However, you can substitute with any other harissa paste or make your own.
- Chickpeas: for ease I use 2 cans of chickpeas. If you prefer to use dried chickpeas, see the note below on how to prepare them.
- Tomatoes: I like to use canned plum tomatoes, the whole tomatoes add extra texture to the stew, and don’t break down as much as canned chopped tomatoes.
- Tomato ketchup: I finish with 2 tablespoons of ketchup, you could use tomato puree, but I like the slight sweetness you get from the ketchup which balances out the acidity of the plum tomatoes.
Recipe variations
Using the basic flavours in this stew, you can adapt it to include other ingredients. Here are some suggestions:
- Add in extra veggies, like some chopped carrot, butternut squash or sweet potato.
- Up your leafy greens and stir through a handful of spinach, kale or chard just before serving and allow to wilt.
- If you like the flavours, but want to turn down the heat, you can cut back on the harissa paste, or add a can of coconut milk.
Serving suggestions
With the flavours of the Mediterranean this chickpea stew can be served just as it is. However, here are some ideas of how I like to serve the stew:
- Spoon over some thick Greek yogurt (if serving to dairy free or vegan diners swap for a dairy free yogurt).
- Top the stew with a soft poached or fried egg and allow the yolk to meld with the stew (leave off if serving to vegan diners, or anyone with an egg allergy).
- Garnish the stew with some freshly chopped herbs like parsley or mint.
- Add some toasted pitta or flat-breads to help scoop up the sauce.
Useful hints and tips
- If time allows leave this stew to sit for a day as it will really improve the flavour of the finished stew.
- This recipe is easily doubled up so make enough to enjoy some now, and freeze the rest for a quick meal another day.
- Containing no dairy this easy chickpea stew dish is suitable for Vegan diners. Just ensure that the accompaniments are also dairy and egg free.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Start the night before and place the dried chickpeas into a large bowl, cover with cold water and set aside on the counter-top. The next morning, drain the chickpeas and place them into a saucepan. Again cover with a generous amount of water, you don’t want them drying out.
Place the saucepan onto the stove and bring to the boil, then reduce to a simmer.
Simmer the chickpeas for 45 minutes then drain them and add to the chickpea stew.
NOTE: You only need to cook the chickpeas for 45 minutes as you are adding them to a stew and will cook them longer. However, f using the chickpeas, say to add to a cold salad, then cook them for 1 hour.
This is a great make ahead dish, in fact the flavours improve if the stew is left to sit. Once cooked allow the stew to cool completely, before placing into a container with a lid. This stew can be made 3 days ahead of when you want to serve it and kept in a covered container in the fridge.
Yes, absolutely. Once cooked, allow to cool completely and place into a container with a lid. Store the stew in the freezer for up to 3 months.
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Additional recipe suggestions
If you like this recipe then try some of these great tasting recipes made with chickpeas:
- Easy Chickpea Curry with Spinach
- Spicy Chickpea Salad with Harissa Dressing
- Spicy Chickpea Soup
- Chorizo Hash with Chickpea, Potato & Egg
- Simple Hummus
This stew has so much flavour is makes a great dinner option, but you can also serve it as part of a larger mezze style meal. For other ideas see my Mezze Platter Ideas post which is full of recipes and useful hints and tips.
Moroccan Chickpea Stew with Harissa
Ingredients
- 3 tbsp olive oil
- 1 red onion (sliced)
- 2 stalks celery (finely diced)
- 1 red pepper (sliced)
- 3 cloves garlic (sliced)
- 2 red chillies (sliced)
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp ras el hanout
- 1 tsp salt
- 1 tbsp red wine vinegar
- 800 g canned chickpeas
- 400 g canned plum tomatoes
- 2-3 tbsp rose harissa paste (recommend Belazu for best flavour)
- 200 ml water
- 2 tbsp tomato ketchup
Instructions
- Pour the olive oil into a large saucepan over a medium heat. Add the chopped onion and saute for 10 minutes.
- Now add the celery, red pepper, garlic and chillies and saute for a further 5 minutes.
- Add the fennel seeds, cumin seeds and ras el hanout spice to the pan and stir to combine for a minute, and until the spices start to release their aroma.
- Stir through the red wine vinegar and cook for 30 seconds to reduce a little.
- Now add in the remaining ingredients and give everything a good stir to combine.
- Turn the heat to medium/low and leave the chickpeas to bubble away for 45 minutes until the chickpeas and vegetables have softened and the stew has thickened. Stir from time to time to stop the stew from sticking to the pan.
- When ready, spoon into bowls and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe
Monday 5th of June 2023
Delicious! And you weren't wrong, the leftovers eaten next day were next level!
Lesley
Wednesday 7th of June 2023
Glad you enjoyed the dish, like all stews it tastes so much better the next day.
Cat
Thursday 1st of June 2023
We loved this stew! It's so comforting but packed full of delicious warming flavours at the same time. So tasty.
Lesley
Monday 5th of June 2023
Thank you Cat, it's fast becoming a favourite dinner in my house.