Middle Eastern Vegetable Stew with Chickpeas

Enjoy the flavours of the Middle East with this Moroccan Vegetable Stew with chickpeas. Tender vegetables, creamy chickpeas and aromatic spices.

Middle Eastern Vegetable Stew with Chickpeas

Chickpea and vegetable stew is the ultimate comfort dish with the flavours of the Middle East.

Super easy to make and packed with flavour.

A healthy option for dinner too and as with all soups and stews it's even better the next day, so make it ahead if you can.

Chickpea stew

This chickpea stew is full of vegetables, but it's also full of protein from the chickpeas.

The chickpeas also add another texture to this Middle Eastern casserole.

Did you know that chickpeas have been cultivated in the Middle East for over 7,000 years.

They are a staple in their cuisine, think hummus and falafel, then gorgeous stews like this.

Fun chickpea fact

In Middle Eastern cuisine it is believed that consuming chickpeas bring luck and prosperity.

So be sure to include plenty in your diet.

It's just a bonus that they are a healthy choice too.

Canned chickpeas or dried chickpeas

For this recipe use canned chickpeas.

They are good quality and convenient to use.

They also have a secret ingredient we are including in this stew.

Keep reading to find out more.

Use that aquafaba

So what is aquafaba?

Aquafaba is the liquid in a tin of chickpeas, also known as chickpea water.

It can be used in lots of recipes like vegan meringues or chocolate mousse, so don't pour it down the sink.

On this occasion, it is poured into the stew, along with the chickpeas to help thicken it.

What you need to make Middle Eastern Chickpea Stew

Here are the simple ingredients you need to make this Moroccan stew.

• olive oil
• onion
• garlic
• ground turmeric
• ground cumin
• ground cinnamon
• chilli flakes (or aleppo pepper)
• chickpeas - used tinned for this dish
• potatoes
• carrots
• chopped tomatoes
• sugar - just a little
• parsley - to serve

Variations

Here are a few tweaks you could make to this recipe.

• dried herbs - with less spices
• Sweet potato - is a good addition
• Butternut squash  - would work well in this too
• Spinach - for some added greens
• Coconut milk - if you want it creamy

Second-day stew

Soups and stews always taste much better the next day.

Making it ahead means the flavours have time to soak in.

Of course, it's delicious to eat on the day it's made, but even better the next day.

So if you have time, make it ahead, then reheat it the next day.

How long will this Middle Eastern vegetable stew last

This stew will keep in the fridge for 3-4 days.

It can also be frozen for 3-4 months.

Just make sure it's cool before popping it in the fridge or freezer.

To cool it quicker, remove it from the pot and pop it into the container it will be stored in  and set side to cool.

Also try this Middle Eastern Harissa Roasted Carrot & Falafel Bake.

How to serve vegetable chickpea stew

A Middle Eastern tagine or stew is often served with flatbread, but here are more serving suggestions

1. Crusty bread - Serve it with buttered crusty bread.
2. Couscous - This mini rolled pasta that looks like a grain is another traditional way to serve this stew.
3. Pearl barley - Instead of couscous.
4. Mashed potato - A very British way of serving stew.
5. Flatbread - To scoop it up.
6. Yogurt - With a dollop of plain yoghurt on top
7. Fresh herbs - To serve. Parsley or coriander (cilantro) work well.

For more Middle Eastern recipe inspiration try this easy hummus recipe, these stuffed courgettes, a tomato chickpea salad or these  Turkish zucchini fritters.

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Middle Eastern Stew, Middle Eastern casserole, vegan stew, vegan casserole, chickpea stew, vegetable stew

dinner

Middle Eastern

Yield: 4

Author: Jacqueline Meldrum

Middle Eastern Vegetable Stew with Chickpeas

Enjoy the flavours of the Middle East with this Moroccan Vegetable Stew with chickpeas. Tender vegetables, creamy chickpeas and aromatic spices.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 400g (14 0z) tin chickpeas (use the aquafaba, chickpea water too)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped or crushed
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chilli flakes (or Aleppo pepper)
• 3 medium potatoes. chopped into chunks
• 2 medium carrots, sliced thickly
• 400g (14 oz) tin chopped tomatoes (plus half a can of water)
• 1 teaspoon sugar
• 1 pinch salt and pepper
• 3 tablespoons fresh coriander (cilantro) or parlsey

Instructions

1. Heat the oil in a pan over a medium-high heat.
2. Add the onions and stir and fry until the onions are soft. Add the garlic and stir for 30 seconds, before adding all the spices.
3. Now add the potatoes, carrots, chickpeas with the chickpea water, tomatoes, water (refill the tomato can halfway with water), salt and pepper.
4. If the tomatoes are very tart, add the sugar to taste.
5. Bring to a boil. Turn the heat down to low, cover and cook gently for 45 minutes.
6. Sprinkle coriander (cilantro) or parsley over the stew before serving.
7. Serve with couscous and a dollop pr plain yoghurt, or serve with mashed potatoes or rice and a dollop of mango chutney.
8. Enjoy!

Notes

• If you want some greens, you could add spinach.
• For a creamy stew add coconut milk instead of water.
• Store in the fridge for 3-4 days or the freezer for 3-4 months.

Nutrition Facts

Calories

306.76

Fat (grams)

6.1 g

Sat. Fat (grams)

0.79 g

Carbs (grams)

56.28 g

Fiber (grams)

11.48 g

Net carbs

44.81 g

Sugar (grams)

9.31 g

Protein (grams)

10.58 g

Sodium (milligrams)

456.53 mg

Cholesterol (grams)

0 mg

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