Recipe By kyradornish
Published Apr 4th
Prep 25m Cook 55m Additional - Ready In 80m
Servings 6 servings Calories 359.3

This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

Recipe Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, or to taste, divided
  • 1 pinch salt and ground black pepper to taste
  • 1 onion, diced
  • 3 cloves garlic, minced, or more to taste
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon ground coriander
  • ⅓ teaspoon cayenne pepper
  • 1 teaspoon salt, or to taste
  • ground black pepper, or to taste
  • 1 (15.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped green chiles
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 3 cups water
  • 1 ½ cups uncooked quinoa
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon hummus spread
  • 1 tablespoon water
  • ¼ teaspoon white vinegar
  • 2 green onions, sliced
  • ¼ cup chopped fresh cilantro, or to taste

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
  3. 3 Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
  4. 4 Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
  5. 5 While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  6. 6 Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
  7. 7 Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Nutrition Facts

  • Calories 359.3
  • Carbohydrate 53.6 g
  • Cholesterol 0.9 mg
  • Fat 11.3 g
  • Fiber 8.6 g
  • Protein 11.9 g
  • Saturated Fat 1.6 g
  • Sodium 1022.4 mg
  • Sugar 3.6 g

Chef's Notes

Substitute rice for the quinoa if desired.


  1. We loved this stew. The spices were wonderful and the dish filling. I skipped the quinoa and served it with naan (traditional Moroccan food is served with Khobz, a flatbread, so any flatbread will do). I also skipped the cherry tomatoes since I didn't have any, and I didn't miss them. Lastly, I had no - Read more ...
  2. Just the right amount of spice. Easy to make and quick. I used Bob's red Mill quinoa which does not need to be rinsed. One cup of quinoa was enough for my family but I doubled the sauce. Delicious
  3. This was simple and easy and very tasty. I used ancho chille powder as as substitute and it worked perfectly. I'll make this again for sure.
  4. This was a great tasting vegetarian dish. The only thing I changed in the recipe was that I used lemon juice in place of the vinegar. I also felt like this recipe lends itself to additions of other veggies or greens. I am going to try adding sauted kale next time. I will definitely make - Read more ...
  5. Love it and will make again. The hummus and yogurt portion is a little skimpy I doubled it. I never follow any recipe exactly I had a few orange peppers that were looking like old men so I charred them in the oven peeled and purred.

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