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Donna R. Luis

Hearty Moroccan-Inspired Chickpea Tomato Stew

A hearty Moroccan-inspired stew featuring tender chickpeas simmered in a warmly spiced tomato base with onion, garlic, tahini, and aromatic spices. Partially blending the stew creates a thick, chunky texture, while a splash of red wine vinegar adds brightness to the finished dish. Serve it with grains or warm bread for a comforting and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 1 tablespoon olive oil
  • 1 white or yellow onion chopped
  • 4 cloves garlic finely minced
  • 2 pounds chopped plum tomatoes or 1 28-ounce / 800 g can whole peeled tomatoes
  • 1 –4 teaspoons cane sugar optional and added to taste depending on the acidity of the tomatoes and whether fresh or canned tomatoes are used
  • 1/2 teaspoon salt plus more to taste if needed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 2 cups 480 ml low-sodium vegetable broth or water
  • 1 tablespoon tahini
  • Substitute: cashew butter or a few tablespoons of plain non-dairy yogurt
  • 3 cups 480 g cooked chickpeas, or 2 (15-ounce / 425 g) cans, drained and rinsed
  • 2 teaspoons red wine vinegar
For Serving
  • Cooked couscous bulgur wheat, quinoa, or brown rice
  • Pita or another flatbread
  • Toast
  • Fresh chopped parsley leaves optional

Equipment

  • Large pot
  • Wooden spoon or heatproof stirring spoon
  • Measuring spoons
  • Measuring cups
  • Knife and cutting board
  • Immersion blender
  • Alternative: Standing blender, if you do not have an immersion blender
  • Potato masher or the back of a large spoon, if using canned whole tomatoes

Method
 

  1. Soften the Onion: Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion.
    Cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Cook the Garlic: Add the finely minced garlic and cook for 2 minutes, stirring frequently.
    If the garlic begins to stick to the pot, add 1–2 tablespoons of water as needed.
  3. Build the Tomato Base: Add the chopped plum tomatoes or canned whole peeled tomatoes to the pot. If using canned whole tomatoes, crush them thoroughly with a potato masher or the back of a large spoon.
    Stir in 1 teaspoon of cane sugar, adding more later if needed, along with the salt, ground coriander, ground cumin, crushed red pepper flakes, ground cloves, and cinnamon.
  4. Thicken the Tomatoes: Cook the tomato mixture for 10 minutes, stirring frequently, until it becomes very bubbly and begins to thicken.
  5. Simmer the Stew: Pour in the vegetable broth or water and reduce the heat to maintain a gentle simmer. Cook uncovered for another 10 minutes.
  6. Add the Tahini and Blend: Stir the tahini into the stew. Use an immersion blender to partially blend the mixture, leaving some visible pieces of tomato while creating a thick, chunky, soup-like consistency.
    Alternatively, transfer half of the mixture to a standing blender, blend until smooth, and return it to the pot.
  7. Finish with Chickpeas: Stir in the cooked chickpeas and red wine vinegar.
    Cook for an additional 5 minutes, allowing the chickpeas to heat through and absorb the flavors.
  8. Adjust and Serve: Taste the stew and adjust the seasoning as desired.
    Serve over your preferred cooked grain, or alongside pita, flatbread, or toast. Garnish with freshly chopped parsley, if desired.

Notes

  • The amount of cane sugar may vary from 1 to 4 teaspoons depending on the acidity of the tomatoes and whether fresh or canned tomatoes are used.
  • If using canned whole peeled tomatoes, crush them well with a potato masher or the back of a large spoon before continuing.
  • Partially blending the tomato mixture creates the stew’s signature thick, chunky consistency while still leaving visible pieces of tomato.
  • If you do not have an immersion blender, blend half of the tomato mixture in a standing blender until smooth, then return it to the pot.
  • Tahini may be replaced with cashew butter or a few tablespoons of plain non-dairy yogurt.
  • Adjust the salt, sugar, and other seasonings to taste before serving.
  • Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days.
  • The stew can also be frozen for up to 1 month.