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Moroccan Chickpea Lentil Stew

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This Moroccan Chickpea Lentil Stew is loaded with protein-packed lentils, hearty chickpeas, warming spices, and tender sweet potatoes in a rich, aromatic broth. It’s vegan, gluten-free, perfect for meal prep, and bursting with Moroccan flavor. Cozy up with a bowl and bring a taste of Morocco to your dinner table!
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Moroccan Chickpea Lentil Stew

I don’t know about you, but I’ve been craving stew. What is it about the end of winter that makes you want to hold onto warm dishes for just a second more? It’s kind of that time of the year when the sun is shining during the day, so you want a fresh crisp salad, but then it’s cool at night, and immediately you want something cozy. I know I can’t be alone in this feeling! Who else has been dreaming of a cozy stew that’s equal parts nourishing, flavorful, and loaded with veggies? This Moroccan Chickpea Lentil Stew is exactly what you need! Packed with plant-based protein from lentils and chickpeas, hearty potatoes and sweet potatoes, and infused with a warming blend of Moroccan spices,  it’s basically a hug in a bowl… with a little more heat.

The magic in this stew comes from the classic Moroccan spice blend—usually a combo of cumin, coriander, paprika, turmeric, cinnamon, ginger, turmeric, cloves and a touch of cayenne for heat. It’s savory, a little smoky, and just sweet enough to make the flavors pop. Every spoonful is rich, aromatic, and deeply satisfying. The fun part – this is a recipe in my Moroccan recipe series inspired by my upcoming trip to Morocco this November! Okay – that wasn’t the best part, the real best part? You can come with me! We’re talking spice markets, fresh produce, desert dinners under the stars… basically, everything that inspired this dish, but in real life. So grab a bowl, turn on some music, and start booking your Morocco adventure with me—because this stew is just a teaser of what’s waiting for you there.

draining canned chickpeas through a mesh strainer into a glass bowl

Moroccan Chickpea Lentil Stew Ingredients

  • Yellow onion: Forms the aromatic base of the stew with sweetness and depth.
  • Garlic cloves: Add a savory, fragrant note that enhances all the spices.
  • Sweet potato + yellow potatoes: A mix of tender, slightly sweet and starchy potatoes makes the stew hearty and satisfying.
  • Tomato paste: Adds richness and umami to the base, especially when caramelized with the spices.
  • Ground cumin, coriander, paprika, cloves, cayenne, cinnamon, ginger, turmeric: This spice blend is the heart of the recipe, creating deep warmth, subtle sweetness, and just enough heat. You can adjust these spices; add or remove heat to your liking!
  • Green lentils: The best option for stew; green lentils hold their shape well during cooking and add earthy flavor and some essential plant-based protein.
  • Diced tomatoes with juices: Help build the stew’s base and add acidity to balance the sweet and spicy notes.
  • Vegetable broth: Provides depth and liquid for simmering the vegetables and lentils.
  • Golden raisins: This surprise ingredient really adds a little touch of sweetness and texture to the stew that is completely unexpected but beautifully complements the medley of spices.
  • Chickpeas: Provide protein and texture, making the stew hearty and filling.
  • Tuscan kale: Stirred in at the end for added greens and a nutrient boost. You can also use spinach or a different kale variety if you’d like.
  • Basmati rice and cilantro: The rice soaks up all the spiced broth, while the cilantro adds a final pop of herby freshness.

What Kind of Lentils for Moroccan Stew?

For this stew, green lentils are ideal. They hold their shape during simmering and add a nutty, earthy quality that complements the spices and starchy vegetables. Brown lentils also work well if that’s what you have on hand, but avoid red lentils—they break down too much and can make the stew overly thick or mushy. If you’re using a pressure cooker, you can slightly reduce the cook time and still maintain texture.

How to Make Moroccan Chickpea Stew

Making this stew taste like maximum effort and time, but it is actually super easy and quick!

Saute Your Aromatics

Start by heating a large Dutch oven or soup pot over medium heat. Add a splash of water, broth, or a bit of olive oil to lightly coat the bottom. Sauté the onion and garlic for about 4 to 5 minutes until soft and fragrant.

Spice it Up

Next, stir in the cubed sweet potato and yellow potatoes. Add the tomato paste along with the full array of Moroccan spices. Stir everything together to coat and allow the tomato paste to darken slightly and the spices to bloom. Deglaze with a splash of broth or water as needed.

Combine and Simmer

Pour in the lentils, diced tomatoes, broth, raisins, and chickpeas. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Simmer for 20 to 25 minutes, or until the lentils and potatoes are tender.

Add Kale, Cilantro and Serve!

Once everything is cooked, stir in the chopped kale and cilantro. Let the greens wilt for a few minutes, then season the stew to taste with additional salt and pepper if needed. Serve hot over basmati rice and garnish with fresh cilantro.

What to Serve with Moroccan Chickpea Stew

I loved serving my stew with basmati rice as it’s a classic base that perfectly soaks up all the spiced broth. You could also serve it alongside couscous or a slice of warm flatbread. A dollop of dairy-free yogurt or a squeeze of lemon juice on top can brighten up the dish even more. The stew is hearty and can absolutely be enjoyed all on its own but if you wanted to have some fresh greens, try adding a salad with mint or citrus dressing to echo the Moroccan flavors.

Meal Prepping This Easy Vegan Moroccan Stew

If you’re into meal prepping as much as I am, you’re going to LOVE this recipe. It’s almost like I made it with mel prep in mind (hint hint) it stores beautifully! It will stay fresh in an airtight container in the fridge for up to 5 days. I might even go as far as to say that it actually tastes better the next day once the flavors have had time to develop. For best results, store the rice and stew separately. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. It also freezes well for up to 2 months—just thaw and reheat when ready to eat.

Why You’ll Love This Chickpea Lentil Stew

This Moroccan chickpea stew is rich, comforting, and layered with flavors and textures. It’s totally plant based and loaded with fiber, protein, and vegetables, making it a balanced meal in one pot. It’s also naturally gluten-free, oil-free, and dairy free, so you can feed it to anyone and complement all dietary preferences. The Moroccan inspired blend of spices and sweet-savory components (hi, golden raisins!) makes it special enough to serve guests but simple enough for weeknights. And best of all—it travels well. Just pack it in a thermos and bring the flavor of Morocco to your lunch break!

Expert Tips For Making Chickpea Stew

  • Caramelize the tomato paste and toast the spices before adding the broth. This deepens the flavor.
  • Cut your potatoes and sweet potatoes into evenly sized cubes for consistent cooking.
  • Add kale at the end so it stays vibrant and doesn’t overcook.
  • Adjust the cayenne to control the heat level based on your preference.
  • Don’t skip the golden raisins! They’re the unexpected ingredient that brings it all together.

Moroccan Chickpea Stew FAQ

Can I use canned lentils instead of dried? You can, but reduce the broth slightly and add them later in the cooking process so they don’t get too soft.

Is this stew spicy? It has a mild warmth from the cayenne and paprika, but it’s not spicy. Feel free to adjust to taste according to your preferences.

Can I freeze this Moroccan chickpea stew? Yes! It freezes well for up to 2 months. Let it cool completely before freezing.

Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free. Just confirm your broth and tomato paste are certified gluten-free if needed.

Can I make this Moroccan chickpea stew in the slow cooker? Yes! To make this in the slow cooker, sauté the onions, garlic, and spices in a pan first, then transfer them to the slow cooker. Add the remaining ingredients (except kale and cilantro), cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the kale and cilantro in the last 15 to 20 minutes before serving.

Other Recipes to Try

If you liked this recipe, don’t forget to leave a rating and review below! Try these recipes next:

Jackie Akerberg

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chickpea lentil stew with sweet potato, vegetables, and herbs served over white rice
Jackie Akerberg

Moroccan Chickpea Lentil Stew

4.50 from 2 votes
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This Moroccan Chickpea Lentil Stew is loaded with protein-packed lentils, hearty chickpeas, warming spices, and tender sweet potatoes in a rich, aromatic broth. It’s vegan, gluten-free, perfect for meal prep, and bursting with Moroccan flavor. Cozy up with a bowl and bring a taste of Morocco to your dinner table!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Calories: 416

Equipment

  • stove

Ingredients
  

  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium sweet potato, cubed
  • 2 medium yellow potatoes, cubed
  • 3 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp ground cloves
  • ½ tsp cayenne
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup green lentils
  • 14 oz canned diced tomatoes with juices
  • 4 cups vegetable broth
  • ¾ cup golden raisins, coarsely chopped
  • 14 oz canned chickpeas, drained
  • 2 cups tuscan kale, finely chopped
  • ½ cup cilantro leaves, finely chopped
To Serve Ingredients
  • 1 cup basmati rice, cooked
  • ¼ cup cilantro leaves, finely chopped

Method
 

  1. Heat a large dutch oven or soup pot over medium heat and add a splash of water, broth or cooking oil to lightly coat. Add in the onion and garlic and sauté for about 4-5 minutes until tender and fragrant.
  2. Add in the sweet potato and potatoes and stir to combine. Add in the tomato paste and seasonings and stir to caramelize the tomato paste and toast the spices, deglazing with a splash of broth or water as needed.
  3. Next, add in the lentils, tomatoes, broth, raisins and chickpeas and bring to a boil. Cover, reduce heat to low, and simmer for 20-25 minutes until potatoes and lentils are tender. Stir in the kale and cilantro and cook just until wilted. Season to taste.
  4. Serve hot over rice topped with a sprinkle of cilantro.

Nutrition

Serving 1servingCalories 416kcalCarbohydrates 88gProtein 14gFat 2gSaturated Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 1394mgPotassium 1162mgFiber 14gSugar 18gVitamin A 6973IUVitamin C 34mgCalcium 137mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  1. 5 stars
    This recipe is outstanding! So easy to make and bursting with flavors and ridiculously healthy. Great for meal prep, dinner parties, casual lunch, so versatile! Thank you Jackie!

    Reply

  2. 4 stars
    Wow. the flavors in this Moroccan Chickpea Lentil Stew is simply amazing. I tried following the recipe exactly as written but, seems the dry green lentils took well over 25 mins to get tender. Actually it took about 50 mins and the sweet potatoes and yellow potatoes were just a little over done. Am I missing something? Wouldn’t it be better to just soak the dry lentils in water overnight? Maybe I’ll try that next time.

    Reply

    1. Hey Ray, I’m so glad you loved the flavors! Standard cooking time of green lentils is 15-20 minutes, without soaking, so they should have been perfectly tender after that period, however, a variety of factors such as water hardness, older lentils that have dried out, or altitude can also impact cooking times. Next time I would recommend using a new bag of lentils to ensure they’re fresh, and if they’re still not tender after 15-20 minutes, simply add a bit more broth or water and extend the cooking time until they’re ready! Soaking them overnight is totally fine if you’d prefer and will definitely cut down your cooking time

      Reply

  3. I really need the complete nutritional information for this. Esp fat, total carbs, fiber, and protein.

    Reply
4.50 from 2 votes

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