Thanks to decades exploring the medinas of Marrakech, I’ve come to love the deep spice layers and vegetable-centric dishes of Moroccan cuisine. This chickpea stew captures that essence, braised in tomato and spice, then crowned with toasted almonds and fresh cilantro. Paired with couscous, it becomes a satisfying, wholesome meal brimming with North African flair.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 red bell pepper, diced

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• ¼ tsp cayenne (optional)

• 1 can (15 oz) chickpeas, drained

• 1 can (14 oz) diced tomatoes

• 1½ cups vegetable broth

• Salt and pepper

• 1 cup couscous

• ¾ cup hot water or broth

• 2 tbsp chopped almonds, toasted

• Fresh cilantro, chopped

Instructions

1. Sauté base: Heat oil in a Dutch oven. Cook onion, garlic, carrot, and pepper until softened (5–6 minutes).

2. Toast spices: Add cumin, coriander, cinnamon, and cayenne; stir 1 minute until aromatic.

3. Build stew: Stir in chickpeas, tomatoes, and broth. Season and simmer, uncovered, 15–20 minutes until sauce thickens slightly.

4. Prepare couscous: Place couscous in bowl; pour hot water or broth, cover 5 minutes. Fluff with fork.

5. Serve: Spoon couscous onto plates, ladle stew on top. Sprinkle with almonds and cilantro.

Expert Notes

• Toasting spices: Unlocks essential oils for authentic depth.

• Consistency control: For thicker stew, simmer longer; add water to loosen.

• Garnish variety: Try preserved lemon or harissa drizzle for extra punch.

This vegan stew delivers complex warmth from the spice blend, balanced by sweet tomato and hearty chickpeas. It makes excellent leftovers, the flavors intensifying overnight.