Moroccan Chickpea and Vegetable Stew with Couscous
Experience the vibrant flavors of North Africa with this Moroccan Chickpea and Vegetable Stew with Couscous – a hearty and aromatic dish that's perfect for a nourishing weeknight dinner or an impressive vegan crowd-pleaser. This one-pot recipe combines tender chickpeas, a medley of colorful vegetables, and sweet bursts of dried apricots, all simmered in a rich tomato base infused with warm Moroccan spices like cumin, cinnamon, and turmeric. Served over fluffy couscous, the stew delivers a satisfying balance of savory, sweet, and spicy notes in every bite. Ready in under an hour, this wholesome, plant-based meal is packed with protein, fiber, and bold flavors, making it as nutritious as it is comforting. Don't forget the sprinkle of fresh parsley for an added pop of freshness before serving!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1 large red bell pepper, diced
- 1 medium zucchini, chopped
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh parsley, chopped
- 1 cup couscous
- 1.25 cups water or vegetable broth (for couscous)
- 1 tablespoon butter or olive oil (optional, for couscous)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic, chopped carrots, and diced bell pepper. Cook for 5 minutes to slightly soften the vegetables.
Add the zucchini and cook for an additional 3 minutes.
Stir in the ground cumin, cinnamon, turmeric, paprika, coriander, salt, and black pepper, and cook for 1 minute to toast the spices.
Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
Add the chickpeas and chopped dried apricots to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low and let the stew simmer, uncovered, for 25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
While the stew is simmering, prepare the couscous. In a medium saucepan, bring the water or vegetable broth to a boil. Add the couscous and butter or olive oil (if using).
Remove the saucepan from heat, cover, and let the couscous steam for 5 minutes.
Fluff the couscous with a fork and set it aside.
Taste the stew and adjust seasoning if needed. Stir in the chopped fresh parsley just before serving.
To serve, spoon a portion of couscous into a bowl and ladle the Moroccan chickpea and vegetable stew over the top.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 9459 mg | 411% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 109.5 g | 391% | |
| Total Sugars | 144.8 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1064 mg | 82% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 8539 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
