Moroccan Chickpea Stew

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This Moroccan Stew is sure to delight. It has an exceptional blend of spices.

Yield: 4 servings


  • 1 ½ cups chickpeas, use home cooked or canned 540 ml/19oz can
  • 1 sweet potato, chopped, about 2 cups
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 Tbsp curry
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp paprika
  • ½ tsp ground cinnamon
  • 1 ½ tsp ginger zest
  • 2 cups crushed tomatoes, fresh or canned 398ml/15 oz
  • 2 cups broth/water*
  • ¾ tsp sambal oelek, chili paste, optional
  • 1 tsp salt, optional


  1. Sauté onions without oil until they begin to brown then add the garlic, celery, curry, cumin, turmeric, and paprika. Sauté for another minute to brown the garlic and toast the spices.
  2. Add the water, tomatoes, cinnamon, ginger, sweet potato and chickpeas. Bring to boil then reduce heat to low, and simmer for 30 minutes to an hour until the celery and sweet potato are tender.
  3. Add salt and chili paste as desired.
  4. Serve hot over rice.


  • When cooking your own chickpeas you can use the cooking water as broth.
  • For variation and a rich version, stir in ¼ cup peanut butter before serving.