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Moroccan Chickpea Stew

I love chickpeas and was searching around for a recipe involving them last week. Lucky for me, I came across this recipe for Moroccan Chickpea Stew at Care2 GreenLiving. It’s tasty, quick, and healthy. We’ve had it twice in the last two weeks, and I don’t think anyone is complaining.


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.

8 thoughts on “Moroccan Chickpea Stew

  1. This sounds great! I’m anxious to try this!

  2. ooh sounds delicious!!
    : )

  3. Printing this recipe. Love chickpeas and easy, healthy meals!

  4. This sounds amazing! I’m going to try this tomorrow.

  5. I hope you like it! I’d love to hear how it turns out for you. 🙂

  6. That sounds so good! I’m gonna have to try it sometime!

  7. I did get this made this weekend and it was a HIT!! I’ll be making again soon. Just added a link back to this on my blog.

  8. Awesome! 🙂

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