This Moroccan Chickpea Stew has all the bold flavors you want in a north African dish, without being overpowering. The cinnamon, cloves, star anise, and coriander, to name a few spices, work perfectly together and fill your mouth with a warmth that is typical of this style of cooking. Spoon it over couscous, rice, or eat with bread.

Moroccan Chickpea Stew [Vegan]


Cooking Time




  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 star anise, ground
  • 2 cloves, ground
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 4 1/2 cups cooked chickpeas (or 3 cans drained and rinsed)
  • 1 can chopped tomatoes (or 4 fresh tomatoes, chopped)
  • 7 cups water
  • 1 vegetable stock cube
  • salt to taste


  1. In a pot, heat the olive oil, add the onion and cook until translucent, about 5 minutes.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Add all of the spices and cook in the oil for a minute.
  4. Add the chickpeas, tomatoes and water and bring to the boil
  5. Add the stock cube and turn the mixture down to a simmer and cook for 40-45 minutes until most of the liquid has evaporated and you're left with a thick stew.
  6. Season with salt to taste.

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