One-Pot Moroccan Stew

Moroccan Stew is a wonderfully filling, hearty, and deeply comforting dish, perfectly spiced with an exquisite array of warming spices. This vibrant vegetarian stew is generously loaded with wholesome vegetables, protein-rich chickpeas, tender Israeli couscous, and a fresh blend of aromatic herbs, making it an ideal meal for any night of the week.

Author’s Note

The Meal I Could Eat Every Day!

My journey through Africa was an incredible adventure, and honestly, the culinary experiences were a huge highlight. Every meal was an exploration of new tastes and aromas, but one dish truly captured my heart and palate: a rich, aromatic Moroccan stew.

It was packed with bold, warm flavors that instantly transported me. I was so enamored that I simply had to ask the cook for the recipe right then and there. Recreating that authentic Moroccan Chickpea Stew was the first thing on my agenda when I returned home.

To make it suitable for my busy life, I simplified the process, transforming it into a convenient one-pot meal. Despite its ease, it retains all the intricate, simmered-all-day flavor of the original. This easy Moroccan Stew has quickly become a cherished family favorite, proving that you don’t need to spend hours in the kitchen to achieve incredible taste.

Embark on a culinary adventure from your kitchen with this incredibly flavorful and easy-to-make Moroccan Chickpea Stew. This recipe brings together the vibrant tastes of North Africa in a single pot, combining nourishing vegetables, robust spices, and satisfying textures for a meal that’s both healthy and utterly delicious. Whether you’re a seasoned chef or a beginner, this one-pot wonder is designed for success, delivering a comforting bowl of goodness every time.

Prepping The Butternut Squash for Your Moroccan Stew

Butternut squash is a star ingredient in this hearty Moroccan Stew, adding natural sweetness and a creamy texture. Proper preparation is key to ensuring it cooks evenly and perfectly.

• #1 Tip for Safety and Efficiency: Always use a sharp knife and a sturdy cutting board when handling butternut squash. A dull knife can slip, making the process more dangerous.
• Picking the Perfect Squash: Look for a butternut squash with smooth, uniform tan skin that feels surprisingly heavy for its size. Avoid squash with soft spots, blemishes, or green patches, which indicate it’s not fully ripe.
• Getting It Ready: To begin, carefully cut off both ends of the squash. Then, using a vegetable peeler or a paring knife, peel the tough skin entirely. Once peeled, slice it where the long neck meets the round bottom. The neck contains solid flesh, while the bottom houses the seeds.
• Cutting for Even Cooking: Cut the neck into ½-inch thick rounds, then stack and chop these into small, uniform cubes. Halve the round bottom, scoop out the seeds and stringy bits, then chop the remaining flesh into ½-inch cubes. Keeping all the pieces the same size is crucial as it ensures they cook faster and more evenly within your Moroccan Chickpea Stew, preventing some chunks from being mushy while others are still hard.
• Need a Visual Aid? For a detailed step-by-step guide, you can always watch this quick video on how to peel and cut butternut squash.

Let’s Talk Couscous: Israeli vs. Regular for Your Moroccan Stew

While both Israeli couscous and regular couscous share similar base ingredients, their forms and textures are quite distinct, making the choice crucial for this Moroccan Chickpea Stew recipe. Regular couscous is very fine, almost like a grain of sand, and cooks quickly to a fluffy consistency. Israeli couscous, on the other hand, consists of much larger, spherical pearls, giving it a delightful soft and chewy texture that stands up beautifully to the rich sauce of a stew.

For this specific Moroccan Stew recipe, it’s absolutely essential to use Israeli couscous, also widely known as pearl couscous. Its substantial size and satisfying bite are integral to the dish’s overall mouthfeel and cooking dynamics. Here’s exactly what I use (also pictured above), readily available in most supermarkets or online. Using these larger pearls of couscous is important to ensure it perfectly complements the cooking time and texture of this stew, absorbing the flavors without becoming mushy.

Expert Tips for the Best Moroccan Chickpea Stew

Crafting the perfect Moroccan Chickpea Stew is easy with a few simple tricks. Follow these tips to ensure your stew is bursting with flavor and boasts an ideal texture every time:

• Taste and Adjust Seasoning: Don’t be shy about tasting your stew as it cooks! If it feels like the flavor isn’t quite vibrant enough, gradually add a little more salt or pepper to awaken the ingredients. You can also elevate the brightness and complexity with an extra squeeze of lemon juice, a pinch of lemon zest, or a generous handful of fresh herbs. Balancing these elements is key to a truly memorable dish.
• Uniform Squash Cubes are Key: For perfectly cooked butternut squash, it’s crucial to cut it into small, uniform ½-inch pieces. This ensures that every piece cooks at the same rate, resulting in a consistent, tender texture throughout the stew. You definitely want to avoid a mix of soft and hard chunks in your final dish.
• Enhance Flavor with Fire-Roasted Tomatoes: For an added layer of depth and a subtle smoky nuance, opt for fire-roasted crushed tomatoes. They bring a richer flavor profile than regular crushed tomatoes. I particularly recommend Muir Glen® or Cento® brands for their quality.
• Prevent Sticking with Frequent Stirring: To ensure the Israeli couscous cooks evenly and doesn’t clump or stick to the bottom of the pot, stir the stew often while it simmers. This also helps distribute the flavors and ensures a creamy, well-integrated texture, preventing any part of the stew from becoming mushy.
• Choose the Right Pot: A heavy-bottomed pot, such as a large cast-iron Dutch oven, is ideal for this recipe. It distributes heat evenly and retains it well, which is crucial for the slow simmering needed to develop deep flavors and cook the squash and couscous perfectly. If using a nonstick pot, you might find cooking times slightly longer as it doesn’t hold heat as efficiently.
• Don’t Skip the Chickpea Crush: Gently crushing a portion of the chickpeas with the back of a spoon during cooking is a simple yet effective technique. It helps release their starch, naturally thickening the stew and adding a lovely creamy texture without needing any additional thickeners.
• Spice Education: The blend of spices in this Moroccan Chickpea Stew—cumin, chili powder, turmeric, garam masala, cinnamon, and cayenne—is what gives it its distinctive Moroccan character. Cumin provides earthy warmth, turmeric offers a golden hue and mild bitterness, while garam masala brings a fragrant, complex bouquet. Cinnamon adds a subtle sweetness, and cayenne offers a gentle kick (optional, of course!). Don’t be afraid to adjust the chili powder and cayenne to your preferred heat level.
• Versatile Vegetables: While butternut squash is classic, feel free to experiment with other hearty vegetables. Sweet potatoes, carrots, or even bell peppers could be delightful additions or substitutions, just remember to adjust cooking times accordingly to ensure they reach desired tenderness.

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5 from 2 votes

Moroccan Chickpea Stew

By
Chelsea Lords

Moroccan Stew is a cozy, flavor-packed dish with warming spices, tender veggies, hearty chickpeas, chewy Israeli couscous, and fresh herbs—making it both satisfying and delicious!

Prep Time:
25 minutes minutes

Cook Time:
40 minutes minutes

Total Time:
1 hour hour 5 minutes minutes

Servings:
4 servings

Video

Equipment

• Large cast-iron pot

Ingredients

• ▢ 3 tablespoons coconut oil measured when solid
• ▢ 1 cup finely diced yellow onion
• ▢ 2 tablespoons finely minced garlic 5 to 6 cloves
• ▢ 1 (15.5-ounce) can chickpeas also called Garbanzos, drained and rinsed
• ▢ 4 cups butternut squash 1.3 pounds, peeled and cubed into 1/2-inch pieces
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon ground chili powder use McCormick for less heat
• ▢ 1 teaspoon ground turmeric
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon salt
• ▢ 1/8 teaspoon ground cinnamon
• ▢ 1/8 teaspoon cayenne pepper optional; leave out if you don’t want heat
• ▢ 1/4 teaspoon pepper
• ▢ 2 (14.5-ounce) can fire-roasted crushed tomatoes
• ▢ 2-1/2 cups vegetable stock I like Swanson’s
• ▢ 1 cup Israeli couscous see note 1
• ▢ 1 lemon
• ▢ 1/2 cup fresh cilantro loosely measured
• ▢ 1 cup frozen sweet peas
• ▢ Toppings as desired see note 2

Instructions

• Heat the coconut oil in a large, cast-iron pot (a nonstick pot will also work, though cooking times might be slightly longer as it doesn’t retain heat as efficiently) over medium-high heat. Once the coconut oil has fully melted and is shimmering, add the finely diced onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes softened and translucent, and the garlic is fragrant but not browned.
• Introduce the drained and rinsed chickpeas and the uniformly cubed butternut squash (refer to Note 3 for ideal size). Continue to cook over medium heat, stirring frequently for 7–9 minutes, until the squash begins to soften slightly. During this stage, use the back of a wooden spoon to gently crush some of the chickpeas. This technique is important as it releases their starches, naturally helping to thicken the Moroccan Stew and add a wonderful creamy texture.
• Next, add the concentrated tomato paste and all the aromatic spices: ground cumin, chili powder, ground turmeric, garam masala, salt, ground cinnamon, cayenne pepper (this is optional; omit if you prefer a milder stew), and freshly ground black pepper. Cook for an additional 2 minutes, stirring constantly, allowing the spices to toast and become incredibly fragrant, releasing their full flavor potential into the mixture.
• Pour in both cans of undrained fire-roasted crushed tomatoes. Stir continuously for 1 minute, ensuring all ingredients are well combined and coated with the rich tomato base.
• Add the vegetable stock and the Israeli couscous. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15–22 minutes. The goal is for the butternut squash to be crisp-tender, meaning it should still have a slight bite and not be mushy, and the couscous should be fully cooked through and chewy. Remember to stir every 3–4 minutes to prevent the couscous from sticking to the bottom of the pot. If the couscous isn’t cooking or the squash isn’t softening, slightly increase the heat; if it’s boiling too vigorously, gently decrease it.
• Finally, stir in the frozen sweet peas, cooking just until they are warmed through. Incorporate ½ teaspoon of fresh lemon zest and 1–2 tablespoons of fresh lemon juice (add slowly, tasting as you go, to reach your preferred level of brightness). Stir in the fresh herbs (like cilantro or basil). Taste the stew one last time and season again with additional salt and pepper as needed; I typically add another ¼ teaspoon of salt and ⅛ teaspoon of pepper for a perfectly balanced flavor. Ladle the hot Moroccan Stew into bowls and serve immediately, optionally topped with a dollop of creamy Greek yogurt for a cool contrast.

Recipe Notes

Note 1: Understanding Israeli Couscous Israeli couscous is also widely referred to as pearled couscous because of its distinctive spherical shape and larger size compared to traditional fine couscous. Here’s the specific brand I use. It is crucial to use these larger pearls of couscous for this recipe, as their size directly impacts the cooking time and the desired chewy texture of the stew. Regular couscous is much smaller and would cook too quickly, potentially becoming mushy in this recipe.

Note 2: Optional Toppings for Added Flavor & Texture Elevate your Moroccan Chickpea Stew with these optional toppings: 2 and 1/2 tablespoons of finely chopped fresh basil leaves or fresh mint for a burst of aromatic freshness, additional lemon wedges for an extra tangy squeeze, more fresh cilantro for a bright herbal note, and a generous dollop of plain Greek yogurt for a creamy, cooling contrast and added protein.

Note 3: The Importance of Squash Size For consistent cooking and the best texture in this recipe, it is vital that the butternut squash is cut into small, uniform ½-inch cubes. If the squash pieces are too large, they will not cook through and soften adequately within the specified cooking time, leading to an unevenly cooked stew.

Storage Tips: Leftovers of this delicious stew store exceptionally well. Transfer any remaining stew into an airtight container and refrigerate for up to 4 days. When reheating, you can warm it gently on the stove over low heat or in the microwave. If the stew has thickened considerably upon cooling, add a splash of vegetable broth or water to achieve your desired consistency before serving.

Nutrition

Calories: 519kcal |
Carbohydrates: 94g |
Protein: 15g |
Fat: 12g |
Saturated Fat: 9g |
Sodium: 690mg |
Potassium: 1413mg |
Fiber: 13g |
Sugar: 14g |
Vitamin A: 28034IU |
Vitamin C: 90mg |
Calcium: 186mg |
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Moroccan Chickpea Stew Serving Suggestions

This vibrant Moroccan Chickpea Stew is a complete meal on its own, but a few simple additions can elevate it even further, enhancing its flavors and textures:

• Fresh Herbs for Brightness: A generous sprinkle of freshly chopped cilantro or thinly sliced basil just before serving adds an incredible burst of freshness, brightness, and a delightful citrusy aroma that beautifully complements the warming spices of the stew.
• Lemon Zest and Juice: Don’t underestimate the power of lemon! A squeeze of fresh lemon juice provides essential acidity, cutting through the richness and balancing the complex flavors. Meanwhile, a dash of lemon zest brightens the entire dish, making every spoonful more vibrant.
• Creamy Greek Yogurt: For a delightful contrast in texture and temperature, a dollop of creamy Greek yogurt is highly recommended. It adds a wonderful coolness, a luxurious mouthfeel, and a boost of protein. I particularly enjoy using Greek Gods® plain yogurt for its rich texture. For an extra touch of visual appeal and subtle flavor, you can sprinkle it with a tiny pinch of turmeric.
• Hearty Bread for Dipping: To truly round out the meal and savor every last drop of the flavorful broth, serve your Moroccan Stew with some crusty bread. French bread or even a warm pita bread is perfect for dipping and soaking up all the delicious juices.
• Aromatic Mint: For a uniquely North African touch, consider garnishing with a few fresh mint leaves. The cool, refreshing flavor of mint provides a fantastic counterpoint to the stew’s warm spices.
• Toasted Nuts or Seeds: For added crunch and a nutty depth, a sprinkle of toasted almonds, pistachios, or pumpkin seeds can make an excellent topping.

This Moroccan Chickpea Stew is more than just a meal; it’s an experience. Its rich history of flavors, coupled with its ease of preparation, makes it a perfect addition to your culinary repertoire. We hope you enjoy this warming, wholesome, and truly flavorful one-pot Moroccan Stew!