One-Pot Wonders

Moroccan Carrot and Chickpea Stew

February  8, 2015
2 Ratings
Author Notes

A delicious, spicy vegetable stew, replete with carrots, chickpeas, golden raisins and warm spices. Served over a bed of fluffy couscous, it makes for one fantastic winter meal. —Sarah | Wisconsin from Scratch

  • Serves 4
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tomato paste
  • 3/4 pound carrots, cleaned and roughly chopped
  • 19 ounces can chickpeas, drained and rinsed
  • 2 cups water
  • couscous and fresh cilantro for serving
In This Recipe
Directions
  1. Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.
  2. Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
  3. Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.
  4. Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.

See what other Food52ers are saying.

  • vvvanessa
    vvvanessa
  • rjkrath
    rjkrath
  • tesssmalley
    tesssmalley

3 Reviews

rjkrath January 26, 2021
Very tasty. I serve it with pearl couscous.

Only change I made was using a sweet potato instead of all the carrots (I didn’t have that many carrots). Probably came out sweeter but the lemon juice was a great balancer.
 
tesssmalley January 7, 2021
This is a delicious, hearty, vegetarian stew! The flavors are wonderful and it's so easy to riff on... I made it a second time mixing in a large sweet potato with the carrots and using one 15 ounce can of chickpeas. Since I was adding sweet potato I pulled back on the raisins a little bit but kept all the spices the same. My husband who is not vegetarian also loved it.
 
vvvanessa February 8, 2015
This sounds delicious and like the kind of recipe I've been searching for!