Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 tsp kosher salt, 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/4 cups water (or low-sodium vegetable broth)
- 2 packed cups baby spinach
- 1 1/2 cups dry couscous + 1 1/2 cups boiling water, 1/2 tsp salt, 1 tbsp olive oil (or 1 tbsp butter)
- 1/3 cup chopped almonds (toasted), 1/2 cup chopped fresh cilantro and/or parsley
Do This
- 1) Sauté onion and carrots in olive oil over medium heat for 8 minutes.
- 2) Add garlic and spices; cook 1 minute until fragrant.
- 3) Stir in tomatoes, chickpeas, and water; simmer covered 20 minutes.
- 4) Uncover and simmer 5 minutes to thicken; stir in spinach to wilt (1–2 minutes).
- 5) Make couscous: pour 1 1/2 cups boiling water over 1 1/2 cups couscous with salt and oil; cover 5 minutes, then fluff.
- 6) Serve stew over couscous; top with toasted almonds and fresh herbs.
Why You’ll Love This Recipe
- Big Moroccan-inspired flavor from cumin, cinnamon, and paprika with simple pantry ingredients.
- Hearty and comforting, but still bright and fresh thanks to spinach and herbs.
- Weeknight-friendly: one pot for the stew, one bowl/pot for couscous, and dinner is ready fast.
- Easy to customize for heat, extra veggies, or different toppings.
Grocery List
- Produce: 1 medium yellow onion, 2 medium carrots, 4 garlic cloves, baby spinach (about 2 packed cups), fresh cilantro and/or parsley (about 1/2 cup chopped)
- Dairy: Unsalted butter (optional, for couscous)
- Pantry: Olive oil, ground cumin, ground cinnamon, paprika, kosher salt, black pepper, crushed tomatoes (28 oz can), chickpeas (two 15 oz cans), couscous (dry), sliced or whole almonds
Full Ingredients
For the Moroccan Chickpea Stew
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 medium carrots, diced (about 1 cup)
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 2 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 (15 oz / 425 g) cans chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
- 1 1/4 cups (300 ml) water or low-sodium vegetable broth
- 2 packed cups (about 2 oz / 60 g) baby spinach
For the Couscous
- 1 1/2 cups (270 g) dry couscous
- 1 1/2 cups (360 ml) boiling water (about 212°F / 100°C) or boiling broth
- 1/2 tsp kosher salt
- 1 tbsp olive oil or 1 tbsp unsalted butter
For Serving
- 1/3 cup (about 40 g) almonds, chopped and toasted
- 1/2 cup chopped fresh cilantro and/or parsley
Step-by-Step Instructions
Step 1: Prep your ingredients
Dice the onion and carrots into small, even pieces so they soften at the same rate. Mince the garlic. Drain and rinse the chickpeas well (this keeps the stew from tasting overly salty or “canned”). Roughly chop the herbs and set them aside for serving.
If your almonds aren’t toasted yet, you can toast them now: add the chopped almonds to a dry skillet over medium heat and cook for 3–5 minutes, stirring often, until they smell nutty and turn lightly golden. Immediately transfer to a plate so they don’t keep browning in the hot pan.
Step 2: Sauté the onion and carrots
Heat 2 tbsp olive oil in a medium-to-large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and carrots.
Cook for 8 minutes, stirring occasionally, until the onion is soft and translucent and the carrots are starting to soften. If anything begins to brown too quickly, reduce the heat to medium-low.
Step 3: Bloom the garlic and spices
Add the minced garlic and cook for 30 seconds, stirring constantly.
Add the cumin, paprika, cinnamon, salt, and black pepper. Stir and cook for 1 minute. This quick toasting step wakes up the spices and gives the stew a deeper, warmer flavor.
Step 4: Add tomatoes, chickpeas, and liquid
Pour in the crushed tomatoes, then add the chickpeas and 1 1/4 cups water (or broth). Stir well, scraping the bottom of the pot to make sure no spices are sticking.
Bring the stew to a gentle simmer over medium-high heat (this should take about 3–5 minutes).
Step 5: Simmer until thick and cozy
Once simmering, reduce heat to low and cover. Simmer for 20 minutes, stirring once or twice, until the carrots are tender and the stew tastes well blended.
Uncover and simmer for 5 minutes more to slightly thicken. If you prefer a looser stew, add an additional 1/4 cup water and simmer for 2 minutes.
Step 6: Wilt in the spinach
Add the baby spinach a handful at a time, stirring as it wilts. This takes 1–2 minutes. Taste and adjust seasoning with additional salt if needed.
Turn the heat off and let the stew rest for 5 minutes. This short rest helps the flavors settle and the texture thicken just a bit.
Step 7: Make the couscous
While the stew rests (or during the final simmer), add the dry couscous to a heatproof bowl with 1/2 tsp salt and 1 tbsp olive oil (or butter).
Pour 1 1/2 cups boiling water over the couscous, stir once, then cover tightly with a plate or lid. Let stand for 5 minutes, then fluff with a fork until light and separated.
Step 8: Assemble and serve
Spoon couscous into bowls, then ladle the Moroccan chickpea stew over the top. Finish with a generous sprinkle of toasted chopped almonds and a shower of fresh cilantro and/or parsley.
Serve hot. If you’d like, keep the almonds and herbs at the table so everyone can add more.
Pro Tips
- Control the thickness: Simmer uncovered for a thicker, stew-like texture. Add a splash of water/broth if you want it more soupy.
- Don’t skip blooming the spices: That 1 minute in the oil makes the cumin, paprika, and cinnamon taste more rounded and fragrant.
- Toast the almonds: Even a quick 3–5 minute toast dramatically improves flavor and crunch.
- Season at the end: Canned tomatoes and chickpeas vary; taste after simmering and adjust salt then.
- Fluff couscous with a fork: It keeps the grains light instead of clumpy.
Variations
- Spicy version: Stir in 1–2 tsp harissa or 1/4 tsp cayenne with the spices in Step 3.
- More vegetables: Add 1 diced bell pepper with the onion and carrots, or stir in 1 cup diced zucchini during the final 10 minutes of simmering.
- Different grains: Serve over quinoa or brown rice instead of couscous (adjust cooking time according to package directions).
Storage & Make-Ahead
Store the stew and couscous separately for best texture. Refrigerate in airtight containers for up to 4 days. Reheat the stew on the stovetop over medium-low heat for 6–10 minutes, adding 1–3 tbsp water as needed to loosen. Reheat couscous in the microwave covered with a damp paper towel for 45–75 seconds, then fluff.
Make-ahead tip: the stew tastes even better the next day. Toast the almonds and chop herbs up to 2 days ahead; store almonds airtight at room temp and herbs refrigerated.
Nutrition (per serving)
Approximate, based on 4 servings (stew + couscous + almonds): 520 calories, 17 g protein, 14 g fat, 86 g carbohydrates, 16 g fiber, 780 mg sodium.
