Moroccan Veggie Stew with Chickpeas and Warm Spices

Moroccan veggie stew is a hearty, tomato-based pot of chickpeas and vegetables flavored with cumin, coriander, cinnamon, and a little heat. This flexible, North African-inspired version pairs sweet potatoes, carrots, zucchini, and dried apricots for a balance of savory and sweet, and it is especially good spooned over couscous or served with bread.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 150 g)
4 garlic cloves, minced (about 12 g)
1 teaspoon ground cumin (2 g)
1 teaspoon ground coriander (2 g)
1 teaspoon sweet paprika (2 g)
½ teaspoon ground cinnamon (1 g)
½ teaspoon ground turmeric (1 g)
⅛ teaspoon cayenne pepper, or more to taste (about 0.3 g)
3 medium carrots, cut into ½-inch (1.3 cm) rounds (about 240 g)
1 medium sweet potato, peeled and cut into ¾-inch (2 cm) cubes (about 450 g)
1 can diced tomatoes, with juices (14.5 ounces/411 g)
3 cups low-sodium vegetable broth (710 ml)
⅓ cup chopped dried apricots (about 55 g)
2 cans chickpeas, drained and rinsed (15 ounces/425 g each; about 480 g drained total)
1 medium zucchini, cut into ½-inch (1.3 cm) pieces (about 200 g)
1 teaspoon kosher salt, plus more to taste (about 5 g; brands vary)
¼ teaspoon freshly ground black pepper (about 0.5 g)
3 packed cups chopped kale or spinach (about 90 g kale or 90 g spinach)
2 tablespoons fresh lemon juice (30 ml)
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for serving (about 8 g)
Harissa, for serving (optional; use 1–2 teaspoons or to taste)

Instructions

Prepare the vegetables. Dice the onion, mince the garlic, and cut the carrots, sweet potato, and zucchini into the listed sizes. Rinse and drain the chickpeas, chop the dried apricots, and measure out the spices and broth. Keeping the sweet potato pieces fairly even helps them become tender together.
Soften the onion. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for about 8 minutes, stirring now and then, until soft and translucent but not browned. If the onion begins to stick, lower the heat and add a tablespoon of water.
Bloom the spices and coat the vegetables. Stir in the garlic, cumin, coriander, paprika, cinnamon, turmeric, and cayenne. Cook for 1 minute, stirring continuously, until fragrant. Add the carrots and sweet potato and stir for 2 minutes so the vegetables are lightly coated in the spiced oil.
Simmer the stew. Pour in the tomatoes and their juices, vegetable broth, dried apricots, salt, and black pepper. Stir and bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer. Partially cover the pot and cook for 25 minutes, stirring once or twice. The sweet potato should be nearly tender when pierced with a fork; keep the simmer gentle so the bottom does not scorch.
Add the chickpeas and zucchini. Stir in the drained chickpeas and zucchini. Simmer uncovered for 7 minutes, until the zucchini is just tender and the sweet potato can be pierced easily without falling apart. If the stew looks thicker than you like, add broth or water a splash at a time. If it seems thin, simmer it briefly without the lid.
Finish with greens and lemon. Stir in the kale or spinach and cook for about 2 minutes, just until wilted. Turn off the heat and mix in the lemon juice. Taste the broth and adjust the salt, pepper, lemon, or cayenne to suit your preference. Serve hot with cilantro or parsley and harissa on the side if desired.

Tips

Cut the vegetables to a consistent size. Small, even pieces cook at a similar pace, while oversized sweet potato chunks can remain firm after the broth has reduced. If your carrots are especially thick, halve them lengthwise before slicing.
Keep the spices fragrant, not scorched. Add them after the onion softens and stir for only about a minute before adding the vegetables and liquid. If spices become dark or smell acrid, they may have burned; lowering the heat before adding them helps prevent that.
Choose your greens by what you have. Kale holds its shape and needs a couple of minutes to soften. Spinach wilts quickly, so add it at the end and stir just until it collapses. Remove tough kale stems before chopping.
Adjust thickness at the end. Chickpeas and sweet potatoes absorb broth as the stew stands. Add a little hot broth or water if it becomes too thick, or simmer uncovered for a few minutes if you prefer a more concentrated sauce.

Serving Suggestions

Serve the stew in shallow bowls over fluffy couscous, which catches the spiced tomato broth and makes the meal more substantial. Plain rice, quinoa, or warm flatbread are good alternatives; bread is particularly useful for scooping up the chickpeas and sauce. For a simple couscous accompaniment, prepare it according to its package directions while the stew simmers, since couscous brands and varieties have different liquid ratios and timing.

Finish each bowl with chopped cilantro or parsley and a squeeze of lemon if you like a brighter, fresher flavor. Offer harissa separately so each person can choose the heat level. A spoonful of plain yogurt can soften the spices, while a crisp cucumber salad or sliced tomatoes add a cool contrast. The stew is filling on its own, so a small side is plenty.

Variations

Use other vegetables: Replace the zucchini with diced eggplant, chopped bell pepper, or a cup of green beans. Add firm vegetables with the carrots and sweet potato, but add tender vegetables later so they do not turn mushy. If you use frozen peas, stir them in during the final few minutes.

Swap the chickpeas: White beans work well in the same quantity and have a softer, creamier texture. Lentils can also be used, but they need more liquid and a different cooking time; use cooked lentils or simmer dry lentils separately until tender before adding them. Do not add dry lentils at the chickpea step and expect the stated timing to work.

Change the sweet note or heat: Raisins or chopped dates can stand in for dried apricots. Dates are sweeter and softer, so start with a smaller amount if you prefer a less sweet stew. Leave out the cayenne for a mild pot, then let diners add harissa at the table. Harissa is a North African chile paste; if it is hard to find, a pinch of cayenne mixed with a little olive oil can add heat, though it will not have the same tangy, complex flavor.

Make it more substantial: Stir in extra drained chickpeas or serve the stew over a grain. You can also add a cup of cooked, diced squash near the end. Because added ingredients change how much broth the pot needs, check the texture before serving and thin it with broth as necessary.

Storage and Reheating

Let the stew cool briefly, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. The vegetables soften somewhat as they sit, but the spices and apricot flavor have time to meld, making leftovers especially convenient for lunch.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. For food safety, reheat leftovers to 165°F (74°C), the USDA FSIS safe minimum temperature, and check the center with a food thermometer. You can also microwave a covered portion, stirring partway through and checking that it is hot throughout. Freeze cooled stew in airtight, freezer-safe containers for up to 3 months for best quality; thaw it in the refrigerator before reheating. Refrigerate or freeze leftovers rather than storing them at room temperature.

Frequently Asked Questions

Is this stew very spicy?

As written, it is gently warm rather than very hot because it uses only ⅛ teaspoon cayenne. For a milder pot, leave the cayenne out and serve harissa at the table. For more heat, add cayenne in small pinches, tasting as you go; the spice becomes more noticeable as the stew simmers.

Can I make Moroccan veggie stew ahead?

Yes. Cook the stew fully, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently to 165°F (74°C), adding a little broth if it has thickened. For the freshest texture, you can also prepare the stew through the chickpea step, refrigerate it, and add the greens and lemon when reheating.

What can I use instead of dried apricots?

Use raisins or chopped dates, or omit the fruit if you prefer a more savory broth. The apricots give little sweet-tart bites and help balance the warm spices; raisins are less tangy, while dates are sweeter. If you leave the fruit out, taste the finished stew and add lemon gradually to keep the flavors balanced.

Can I make the stew without tomatoes?

Tomatoes add acidity and body to this version. For a tomato-free pot, replace the can with an additional 1½ cups (355 ml) vegetable broth and add a little more lemon juice at the end to brighten the flavor. The broth will be thinner and less tangy, so simmer uncovered briefly if you want it more concentrated.

Why are my sweet potatoes still firm?

They may be cut larger than the recipe specifies, or the pot may not have maintained a steady simmer. Continue simmering gently until a fork passes through them, checking every few minutes. Avoid a vigorous boil, which can break down the outside of the pieces before the centers are tender and can make the stew uneven in texture.

Can I use canned vegetables or frozen vegetables?

Canned chickpeas are intended for this recipe, but canned carrots or sweet potatoes are already cooked and can become mushy if simmered for the full time. If using them, add them with the zucchini and reduce the cooking time as needed. Frozen zucchini or greens can also be used; add them near the end and cook until hot and tender, allowing a little extra time if they are still frozen.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).