Moroccan Vegetable and Chickpea Stew

Moroccan Vegetable and Chickpea Stew


26 people made this

This is a medley of vegetables cooked with chickpeas in a flavoursome assortment of herbs and spices. To make it vegetarian use vegetable stock instead of chicken.


Serves: 6 

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 green capsicum, diced
  • 3 cloves garlic, diced
  • 3 carrots, diced
  • 2 sweet potatoes, diced
  • 1 eggplant, diced
  • 4 roma tomatoes, diced
  • 3 zucchini, diced
  • 1/2 cup sultanas
  • 1500ml chicken stock
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 (410g) tin chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

  1. Heat oil in the bottom of a large saucepan over medium-high heat . Cook and stir the onion, green capsicum and garlic in the oil until tender; about 5 minutes.
  2. Place the carrots, sweet potatoes, eggplant, tomatoes, zucchini and sultanas in the saucepan with the onion mixture. Stir in the chicken stock, lemon juice and honey then season with cumin, coriander, turmeric and cinnamon.
  3. Bring to a boil over high heat. Cover and reduce the heat to medium-low then simmer until the vegetables are tender; about 30 minutes.
  4. Pour the chickpeas into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

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Reviews (1)


Yummy! Although it's a soup more than a stew so I added some basmati rice to thicken it. - 11 Mar 2014

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