Moroccan Chickpea Stew with Quinoa


This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hrs 20 mins
6 servings


  • 1 pint cherry tomatoes

  • 3 tablespoons olive oil, or to taste, divided

  • 1 pinch salt and ground black pepper to taste

  • 1 onion, diced

  • 3 cloves garlic, minced, or more to taste

  • 1 ½ teaspoons smoked paprika

  • 1 ½ teaspoons ground cumin

  • ¾ teaspoon ground coriander

  • teaspoon cayenne pepper (Optional)

  • 1 teaspoon salt, or to taste

  • ground black pepper, or to taste

  • 1 (15.5 ounce) can diced tomatoes

  • 1 (4.5 ounce) can chopped green chiles

  • 1 (15.5 ounce) can chickpeas, drained and rinsed

  • 3 cups water

  • 1 ½ cups uncooked quinoa

  • 2 tablespoons plain Greek yogurt

  • 1 tablespoon hummus spread

  • 1 tablespoon water

  • ¼ teaspoon white vinegar

  • 2 green onions, sliced (Optional)

  • ¼ cup chopped fresh cilantro, or to taste


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

  2. Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.

  3. Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.

  4. Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.

  5. While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  6. Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.

  7. Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Cook's Note:

Substitute rice for the quinoa if desired.

Nutrition Facts (per serving)

359 Calories
11g Fat
54g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 359
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 1022mg 44%
Total Carbohydrate 54g 19%
Dietary Fiber 9g 31%
Total Sugars 4g
Protein 12g
Vitamin C 36mg 180%
Calcium 97mg 7%
Iron 6mg 32%
Potassium 693mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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