Vegan Moroccan Chickpea Stew

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Looking for a tasty, healthy meal? You’ll love this vegan Moroccan chickpea stew! It’s packed with veggies, protein-rich chickpeas, and warm spices that’ll make your kitchen smell amazing. You can whip it up in under an hour, perfect for busy weeknights.

This stew is super versatile. You can adjust the spice level with harissa sauce, swap veggies based on what’s in your fridge, or serve it over rice or couscous. It’s a cozy, filling dish that’ll warm you up on chilly evenings.

Exact Ingredients List

Here’s what you’ll need to make this tasty Moroccan chickpea stew:

• 4 cups cooked or canned chickpeas
• 2-3 cups vegetable stock
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 potatoes (red or yellow), diced
• 2 carrots, finely diced
• 5 plum tomatoes, quartered (or 20 cherry tomatoes, halved)

You’ll also want to gather:

• 2 medium zucchini, finely diced
• 1 green pepper, finely diced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

To finish it off, you’ll need:

• 3 scallions, finely chopped
• 2 tablespoons parsley
• 4-6 tablespoons harissa sauce
• Salt to taste

With these ingredients, you’re all set to create a flavorful and hearty vegan Moroccan stew. Remember to adjust spices to your liking!

Instructions

Heat a large saucepan and add a tablespoon of vegetable stock. Toss in the diced onions, minced garlic, and grated ginger. Cook for 4-5 minutes until the onions soften, adding more stock if needed.

Next, add the chickpeas and 2 cups of liquid. Throw in the tomatoes, spices, potatoes, and a pinch of salt. Cover and let it simmer for about 20 minutes.

Time to add some color! Mix in the thyme, carrots, zucchini, and green peppers. Cook for another 10 minutes until everything is nice and tender.

Taste and adjust the salt if needed. Now for the fun part – stir in the harissa paste. Start with a tablespoon and add more until it’s as spicy as you like.

Finally, sprinkle some fresh parsley and chopped scallions on top. Your Moroccan Chickpea Stew is ready to serve! Enjoy it while it’s hot and steamy.

Possible Substitutes List & Recipe Variations

You can easily adapt this Moroccan chickpea stew to suit your tastes or use what’s in your pantry. Here are some swap ideas:

Beans: Try white beans or lentils instead of chickpeas.

Veggies: Swap sweet potatoes for regular potatoes. Add spinach or kale for extra greens.

Spices: Experiment with ras el hanout or baharat for a different Moroccan flavor.

Heat: Use sriracha or chili flakes if you can’t find harissa.

To make it creamier, stir in some coconut milk near the end of cooking. For a heartier meal, serve the stew over couscous or quinoa.

Want it smoky? Add a pinch of smoked paprika. Craving something tangy? Squeeze in some lemon juice before serving.

You can also turn this into a slow cooker meal. Just throw all ingredients in and cook on low for 6-8 hours.

Remember, cooking is about having fun and making the recipe your own. Don’t be afraid to play around with flavors and ingredients!

Tips, Tricks & Storing

Here are some handy tips to make your Moroccan Chickpea Stew even better:

Add a squeeze of lemon juice before serving to brighten the flavors.

For a thicker stew, mash some of the chickpeas against the side of the pot.

Don’t be afraid to adjust the spices to your taste. Start with less harissa and add more if you like it spicier.

To save time, use canned chickpeas instead of cooking them from scratch.

Storing leftovers is easy:

• Let the stew cool completely before refrigerating.
• Store in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze portions in freezer-safe containers for up to 3 months.

When reheating, you might need to add a splash of water or vegetable broth to thin it out.

This stew tastes even better the next day as the flavors have time to meld. Make a big batch and enjoy it throughout the week!

Serve over couscous or with crusty bread to soak up the delicious sauce.