Easy Moroccan Chickpea Stew

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Dec. 01, 2023
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Easy Moroccan Chickpea Stew Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 2 cups cubed peeled butternut squash (1/2-inch cubes)
  • 1 large onion, chopped
  • 1 large sweet red pepper, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • Chopped cilantro, optional


  1. In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
  2. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Moroccan Chickpea Stew Tips

How can you make Moroccan chickpea stew your own?

This is an adaptable recipe, so feel free to experiment by swapping out the butternut squash for another winter squash, such as sugar pumpkin. And though it's called chickpea stew, you could easily use a substitute. Try a variety of white beans, such as cannellini or great northern, or a substantial, creamy bean, such as lima or edamame. You can also look through other Moroccan recipes to get a sense of typical ingredients, including fresh apples or dried fruits, like dried plums, apricots or golden raisins. And this recipe is vegetarian, but if you prefer your stew with some additional protein, stir in some shredded or cubed cooked chicken.

What can you serve with Moroccan chickpea stew?

This thick stew would be delicious served over couscous, rice or a hearty, textured grain such as farro or quinoa. (Here’s how to cook quinoa.) Slices of flatbread or naan would be welcome to help scoop it up too.

How long will leftovers of Moroccan chickpea stew last?

Store this stew in an airtight container in the refrigerator; it will keep for about a week. If you prefer, freeze it in airtight containers for up to 3 months. To use, thaw overnight in the refrigerator, then reheat in a saucepan on the stovetop; add water or vegetable broth if necessary.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.