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Moroccan Chickpea Stew Recipe

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.

Read more: Food, All recipes, Entrees

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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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Rice and Spice

100 vegetarian one-dish dinners made with the world's most versatile now


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9:00PM PST on Feb 1, 2014

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.

4:30PM PDT on May 8, 2013

Thank you :)

11:03AM PDT on May 8, 2013


11:46PM PDT on Apr 25, 2012

Absolutely delicious, flavour party in your mouth, awesome!

3:04AM PST on Dec 18, 2010

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.)

9:02AM PDT on Nov 6, 2010

Sounds delish! Thanks, will try it out.

11:47AM PST on Feb 20, 2010

Sounds great, I really love chick peas!

9:06AM PDT on Oct 6, 2009

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...

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