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Moroccan Chickpea Stew

4 Servings

Main Course

Quick, affordable vegetarian stew bursting with exotic flavors and nutrients.

With just a few spices and common pantry items, this exotic vegetarian stew can be pulled together lickity split, for only $17 (or $4.25/person)!

Cooking time is less than 25 minutes and results in a flavourful dish that packs carbohydrates, protein and fibre.

Long Grain

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  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 1/2 tsp ground ginger

  • 1/2 tsp each, salt and freshly cracked black pepper

  • 1/4 tsp each, turmeric, cinnamon and chili powder

  • 1 28 oz (796 mL) can diced tomatoes

  • 2 cups vegetable or chicken broth

  • 2 peeled sweet potatoes cut into chunks

  • 1 cup U.S. long grain white rice

  • 1 19 oz (540 mL) can chickpeas, rinsed and drained

  • 2 zucchini, sliced


Step 1

  • In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, ginger, salt, pepper, turmeric, cinnamon and chili powder.

  • Cook until onions are tender and golden, about 10 minutes. Stir in tomatoes with their juices and broth, scraping any bits from the bottom of the pan.

  • Add sweet potatoes and rice; bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

Step 2

  • Stir in chickpeas and zucchini and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

For extra protein, add 1 cup (250 ml) chopped cooked chicken with the zucchini.

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