You might also like Lebanese chickpea stew, Ethiopian shiro wot, a ground chickpea stew, and chickpea tagine. I am updating a recipe I posted many years ago on this blog, for a flavorful and delicious – and incredibly healthy – Moroccan Chickpea Stew. I wanted to make this version without any oil, including the harissa that gets stirred into the stew at the end, and usually is blended with oil. The recipe I have for you today, then, is a healthier version of an already healthy recipe. This Moroccan Chickpea Stew is such a fragrant concoction, and I’ll bet you will want to eat every last drop of it right at one sitting. I use a number of veggies in this stew, including zucchini, carrots, bell peppers, and onions, finishing up with a garnish of leafy spring onions. It makes for a complete meal by itself, or with some couscous, bulgur, rice or polenta. There are few ingredients in this recipe, so it’s crucial you don’t skip them. Especially the harissa which adds tons of flavor and really isn’t anywhere near as spicy as you’d think it would be. Check to get new recipe updates by email.
Whip up this vegan Moroccan Chickpea Stew over the weekend. It’s a keeper. And if you want an even quicker version of this recipe that uses no added oil, check out this Instant Pot version.
More African vegan recipes
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Although my beloved Freddie is with us no more, I couldn’t get myself to take down this photograph that I had shared in the original post, of Freddie out for a leisurely morning walk. He was around 17 years old at the time, and loved to walk really, really slow, taking his time to sniff every calling card he found along the way. 🙂
