Moroccan Chickpea Stew - Drishti Online Yoga Teacher Training | USA | Canada | UK | Germany

Drishti Journal:

Tales From The Mat & Beyond

Written by Carri Uranga

September 24, 2013

Moroccan Chickpea Stew Recipe

Now that fall is here this Moroccan Chickpea Stew is the perfect accompaniment to chilly crisp evenings or even simmer on Sunday while watching the game.
It’s quick, easy, healthy and delicious!
I use an All-Clad stainless stock pot because I like a little sticking then de-glazing action.
Serve on quinoa instead of rice.

Moroccan Chickpea Stew Recipe


  • oil for sautéing (high smoke point oil like grapeseed works well

  • ½ red onion – chopped

  • 2 large cloves of garlic – mashed

  • 2 Thai style hot green peppers – sliced

  • ½ head of cabbage – sliced/chopped

  • 1 large fresh juicy tomato – diced

  • ½ t cinnamon

  • 1 t ground cumin

  • 1 t cayenne

  • 1 t hot paprika

  • 1 t ground coriander

  • 1 t turmeric powder

  • 4 cups veggie broth

  • Fresh course ground pepper & course sea salt to taste

  • 1 can chickpeas – rinsed

  • 2 bay leaves

  • Package baby spinach leaves

  • Juice of 1 fresh lemon

    For garnish:

    Pitted black or green olives (from the olive bar, not a can)!
    1 avocado – sliced
    Fresh cilantro – chopped


    On medium heat, heat the oil in a stockpot. Add onion, peppers and sauté until soft. Add the garlic a little later so it doesn’t brown & get bitter.
    Add all the spices except salt & pepper. It will make kind of a paste and sort of stick to the bottom of the pot. That’s good. Just keep stirring then add tomato to de-glaze the pot. Once it’s all stirred up from the pot, add the cabbage. Let this cook down and stir when you feel it’s sticking too much. Once you feel like the cabbage is cooked down (about 10 min.) add the veggie broth, chickpeas, salt, pepper & bay leaves. Bring to a boil uncovered then immediately lower temperature to low and simmer for as long as it takes you to do the following. If too much moisture is escaping, just cover the pot.

    While the above simmers you can cook the quinoa (20 min), chop the cilantro, slice the avocado, juice the lemon, etc.
    Just before serving stir in the lemon juice.

    To serve:

    Put a plop of quinoa in a bowl, top w/ a handful of baby spinach leaves, add 2 big ol’ spoonfuls of the chickpea mixture, garnish with olives, cilantro, and sliced avocado.
    Enjoy this Moroccan Chickpea Stew with wine, cool music and candles; maybe even sitting on the floor on pillows!

    Make it and let us know what you think!

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