Moroccan Chickpea Stew Recipe

This flavorful Moroccan stew is also known as a “tagine,” after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.


1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6.

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000). Copyright (c) 2000 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

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Dale O.

This is an interesting recipe which looks delicious. Interesting but I just see a white square where the photo should be on the older recipes in Care2.

Elena T.
Elena Poensgen2 years ago

Thank you :)

JL A.2 years ago


Jill C.
Jill C.3 years ago

Absolutely delicious, flavour party in your mouth, awesome!

Cate d.
Cate d.4 years ago

Have just made this recipe, and it is absolutely delicious and very, very easy! I plan to make it frequently. (I had no cayenne so put in 1/8 tsp chili pepper and 1/4 paprika, and it has worked out fine.)

Martina K.
Martina K.5 years ago

Sounds delish! Thanks, will try it out.

Mervi R.
Mervi R.5 years ago

Sounds great, I really love chick peas!

Diane Kraft
Diane K.6 years ago

This is a wonderful and easy dish. I cut back on the cayenne to about 1/8 tsp as I was making it for friends who are heat sensitive. Otherwise, I made it as written. The house smelled great! Looking forward to making it again...