Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. Like my Moroccan Butternut Squash Stew, this chickpea stew is a community favorite! With a dollop of coconut cream or yogurt, a sprinkle of cilantro and flatbread, dinner is ready.
A Simple Moroccan Lentil Stew
As cooler temperatures set in, cozy soups and stews are on the agenda. If they’re simple to pull together, even better for busy weeknights.
Like this Simple French Lentil Soup, including lentils in soup and stew recipes is a no brainer and an essential ingredient in the vegetarian pantry. They’re quick cooking, have a nutty-earthy flavor and toothsome texture which makes them a perfect ingredient in stews.
In this Moroccan Lentil Chickpea Stew, warming spices bring out the best flavors. A hint of cinnamon gives it a little sweet and savory edge that’s such a nice surprise and the texture of toothsome lentils and creamy chickpeas is pure synergy! This soup is cooked on the stovetop and in one pot making cleanup a snap!
If you love homemade soup recipes, you’re going to love this cozy stew.
Look for French lentils in the bulk bins for best value.
At a Glance: How to Make Moroccan Lentil Chickpea Stew
Moroccan lentil chickpea stew is texture rich with warm, earthy flavors. It’s simple to pull together, and in one pot to help make cleanup a breeze. Pair this Moroccan stew with a simple salad and flatbread, but it’s hearty enough all on its own.
- First, in a large Dutch oven, saute the onions until softened.
- Second, stir in the aromatic spices, then the garlic. Take a deep inhale of deliciousness.
- Next, pour in the broth, water, tomatoes, carrots, and lentils. Bring to a simmer and cook for 25 minutes. Stir in the chickpeas. You can use home cooked chickpeas or canned.
- Last, remove from heat and squeeze 1/2 a lemon over the stew.
The flavors are even better the next day for lunch, or leftovers and chickpea stew can just as easily be frozen if meal prep is on your agenda.
Stew is a most comforting meal during the coldest days. There’s nothing quite like preparing a simple meal, then sharing with family at the end of the day.
Traci’s Tips
- While there seems to be a lot of cinnamon in this Moroccan stew, 1 3/4 teaspoons, it balances out the warming spices and heat of the pepper flakes. It adds just a touch of sweet and savory and a bit interest.
- Make it Creamy: Serve with a dollop of full fat coconut milk, either from an unshaken can with fat skimmed off the top or simply a few tablespoons of coconut milk, or whole milk Greek yogurt.
- Share With: Flatbread or homemade Sourdough Pita Bread makes a sumptuous vehicle for scooping up this rich chickpea stew. Share with couscous to stretch this recipe further.
Moroccan Lentil Chickpea Stew Recipe
Ingredients
- 1 tablespoon Coconut Oil, or Olive Oil
- 1 cup Yellow Onion, medium dice
- 1 3/4 teaspoons Cinnamon, ground
- 3/4 teaspoon Cumin, ground
- 1 1/4 teaspoon Coriander, ground
- 1/2 teaspoon Red Pepper Flakes , bump it up to 3/4 tsp for extra heat
- 1 1/2 teaspoons Fine Sea Salt
- 1 1/2 teaspoons Garlic Cloves, microplaned (about 3 medium cloves)
- 2 cups Vegetable Broth, + more for a soupier stew
- 2 cups Water
- 28 ounces Crushed Tomatoes, from one large can
- 2 cups Carrots, Sliced in thin coins
- 1 cup Dry, Uncooked French Lentils
- 1 1/2 cups Cooked Chickpeas, drained (one 15oz can) or home cooked chickpeas
- 1 Lemon
- Full Fat Coconut Milk (the canned variety) or Whole Milk Yogurt for Serving
Instructions
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
- Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Share With: Flatbread or homemade Sourdough Pita Bread makes a sumptuous vehicle for scooping up this rich chickpea stew. Share with couscous to stretch this recipe further.Â
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Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I made this recipe exactly how it is written. It was Fantastic. I will definitely make again. It made so much I shared some with my neighbors and they asked for the recipe as well. Thank you!
Hiii Nancy! Thank you for your note and sharing the recipe with your neighbors. Super excited you’re enjoying the stew!
Very remarkable recipe. If you go with the coconut milk, seems like it is fully vegan as well. Actually doubled considering we have prop bags of beans for a play we recently did and nobody wanted them. So finding ways to use up. This was #1 so far. EXCELLENT.
Hi there Spence! Hooray for a #1 recipe – so happy to hear! Thank you for your note and giving the stew a go!
I made just two slight modifications to this recipe: added 1 tsp turmeric at the saute stage and 1/2 cup of thick coconut milk directly to the soup toward the end. It was delicious! This one’s a keeper. Thank you.
Hi TBadge! Thank you for your note, sharing your tips and giving the recipe a go! Love that thick coconut milk addition :D
Was looking for a recipe like this for a while, the cinnamon is what convinced me to make this version and glad I did. The cinamon blends in nicely and really adds a warmth. It was delicious!
I served with quinoa and I added about half of a diced preserved lemon peel in place of the lemon juice and…ahem…about a pound of Merguez…
Both versions were pretty amazing. Thank you!
Hi Eric! Thank you for your note and giving the stew a go! Isn’t the cinnamon a nice surprise? The preserved lemon peel… oh my goodness, how wonderful. SO happy to hear it was a success.
Wow! This recipe is easy, delicious, and so wholesome. Definitely a new favorite in my house. Even my 2 year olds devoured it.
I didn’t use coconut milk, only because I didn’t have any on hand. I also added a tiny bit more red pepper because we love spice.
Thanks for an excellent recipe!
Hey Katherine! Hooray for a win-win! SO happy to hear and I think the extra red pepper is a lovely addition. Thank you for your note!
Hi Traci
Loved the stew. I was looking for something quick for a family dinner and it turned out perfect- so yummy. We had the stew with Turkish bread. Will definitely be a family staple from now on.
i Rachel! Thank you so much for your note and giving the recipe a go! Hooray for a yummy meal – and with Turkish bread (so yum!).
This stew has become a regular item on our family’s menu. Everyone, from toddlers to adults, loves it. We also add medium-diced potatoes (cooked, but still firm) with the chickpeas. So good – from the first moment I smell the fragrance of the onions and spices simmering to the last spoonful at the dinner table. Thanks for the recipe!
Hiii Ginny! I’m SO happy to read your note and that this stew is a win-win-win. Hooray! The diced potatoes sound absolutely so hearty and lovely. Thank you for giving the recipe a go, and your note!
This has got to be the most delicious stew I have had in a long long time. The men even had seconds. I doubled up the recipe and added soaked and cooked red beans, served it on brown and wild rice. Will definitely be making it again soon.
Hooray Pia! Ooooh your note made me super happy to read! The addition of wild rice sounds delicious! Thank you for your note!
DELICIOUS. Thanks so much for a tasty, quick and easy recipe. I served on a bed of polenta, a dollop of greek yoghurt and a sprinkle of dukkah. Divine. Thanks again x
HI Kate! Hooray! SO happy to hear. Thank you for your note and giving the recipe a go! The greek yoghurt and a sprinkle of dukkah sounds amazing!
Made this for dinner exactly as written. Used plain yogurt on top and served with naan bread. It made quite a bit and my husband loved it as well and took leftovers to work for lunch the next day. I wanted to try it out before making it later this month for my pescatarian daughter-in-law. I think she will love it as well!
Hi Denise! Thank you for your note and giving the recipe a go! Hooray for leftovers and I hope your DIL enjoys the stew as well.