Moroccan Chickpea Stew

Moroccan chickpea stew in a white bowl with a spoon in the bowl. There is a glass of red wine behind the bowl.

Comforting, delicious, and easy. This Moroccan chickpea stew is an immediate favorite among our family and friends.



  1. Prepare couscous according to package directions. When ready, fluff with fork, add in chopped almonds, keep covered, and set aside.
  2. Heat large pan (we use our dutch oven) over medium heat. Once heated, add olive oil. Add the onion and cook, stirring often, until translucent and fragrant (3-5 minutes).
  3. Add the garlic, raisins, Ras el Hanout or Garam Masala, salt, pepper, red pepper flakes, and cinnamon. Cook for 1 minute until fragrant.
  4. Add lemon juice, tomatoes, chickpeas and water. Bring to a boil. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
  5. Add kale and cook until just wilted. You can start with less kale and add more as desired — we like a lot of kale so we tend to use close to an entire 10 ounce package. Season to taste with additional salt and pepper as needed.
  6. To serve, add couscous with chopped almonds to bowl and layer on chickpea stew.
  7. Store chickpea stew and couscous separately in covered container in refrigerator for up to 3 days.


*Adjust measurements and ingredients as needed. Adapted from Dishing up the Dirt’s Moroccan Spiced Chickpea and Kale Stew 

Keywords: Moroccan Chickpea stew, chickpea stew, easy chickpea stew