Make Ahead

Moroccan Inspired Chickpea Stew

June 22, 2021
1 Ratings
Photo by Melanie Manuel
  • Prep time 20 minutes
  • Cook time 1 hour
  • serves 8
Author Notes

Rich with notes of cinnamon and ginger, this straightforward stew is light enough to enjoy in the summer, but hearty enough to warm your bones in the winter. Freezer friendly and keeps in the fridge for up to 5 days. Gluten free and vegan. —Melanie Manuel

What You'll Need
  • Stew base
  • 2 tablespoons olive oil
  • 1 1/2 cups white or yellow onion, chopped
  • 1/2 cup parsley, chopped (can include some stems)
  • 1/2 cup cilantro, chopped (can include some stems)
  • 1 teaspoon ground dried ginger
  • 2 cinnamon sticks
  • 2 cans of 15 oz chopped tomatoes
  • 2 cups vegetable broth
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/2 cup dried green or brown lentils (not red)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon ground black pepper (plus more to taste)
  • 1 bunch parsley, chopped, for garnish (optional)
  • Thickener
  • 2 tablespoons cornstarch
  • 1/4 cup cilantro, chopped (can include some stems)
  • 2 tablespoons fresh lemon juice (one large lemon)
  • 2 tablespoons tomato paste
  1. Heat the olive oil in large pot over medium heat. Add the onion, parsley, cilantro, ginger, and cinnamon sticks and sauté 5 minutes, or until onion is soft.
  2. Stir in canned tomatoes with juice, and sauté 5 minutes more. Stir in the vegetable broth, chickpeas, and lentils. Season with salt and pepper, and bring to a boil.
  3. Cover, reduce heat to medium-low, and simmer 30 minutes, or until chickpeas and lentils are tender, stirring occasionally.
  4. Mix cilantro, lemon juice, cornstarch and tomato paste. Stir into the stew and cook 3 minutes until incorporated. Serve garnished with parsley.

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