Save Pin The first time I made this stew was on a particularly gray Sunday when I needed something that felt like a warm embrace. I was experimenting with spices I had on hand, and the moment the smoked paprika hit the hot oil, my entire apartment transformed into something resembling a cozy Moroccan kitchen. My roommate wandered in, drawn by the aroma, and we ended up eating it straight from the pot while standing at the stove.
Last winter, I brought this to a friend who was recovering from surgery and needed something nourishing but gentle. She texted me two hours later asking for the recipe, saying it was the first thing that had actually made her feel like herself again. Since then, it has become my go-to comfort dish for anyone who needs a little extra care.
Ingredients
- Chickpeas: These creamy little legumes are the heart of the stew, and I have found that rinsing them thoroughly removes the metallic canned taste while keeping their texture intact
- Smoked paprika: This is the secret ingredient that gives the stew its soul, adding this subtle smokiness that makes people think you cooked it over a fire
- Tomato paste: Do not skip this, it concentrates the tomato flavor and adds a richness that fresh tomatoes alone cannot achieve
- Ground cinnamon: Just a pinch creates this warming undertone that ties all the spices together without making the stew taste like dessert
- Red bell pepper: It adds a natural sweetness that balances the heat from the chili flakes beautifully
- Lemon juice: This bright element at the end wakes up all the flavors and makes the whole dish taste fresh and vibrant
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat, then add the chopped onion and let it soften for about 5 minutes until it is translucent and fragrant.
- Add the aromatics:
- Stir in the garlic, carrots, and bell pepper, letting them sauté for another 3-4 minutes until the vegetables begin to soften and the garlic becomes aromatic.
- Wake up the spices:
- Add all your ground spices—cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon—and cook for just 1 minute, stirring constantly until the spices bloom and become incredibly fragrant.
- Create the stew base:
- Stir in the tomato paste, then add the diced tomatoes, chickpeas, vegetable broth, and bay leaf, bringing everything to a gentle boil.
- Let it simmer:
- Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, stirring occasionally to prevent anything from sticking to the bottom.
- Thicken it up:
- Remove the lid and season with salt and pepper, then simmer uncovered for another 5 minutes until the stew reaches your desired consistency.
- Add the finishing touches:
- Fish out and discard the bay leaf, then stir in the lemon juice and fresh herbs, tasting and adjusting the seasoning as needed before serving hot.
Save Pin This recipe has become such a staple in my house that I always keep canned chickpeas in the pantry now. There is something deeply satisfying about taking simple, humble ingredients and transforming them into something that feels so special and comforting.
Making It Your Own
I have discovered that this stew is incredibly forgiving and adapts well to whatever vegetables you have lingering in your crisper drawer. Sometimes I add diced sweet potatoes for extra sweetness, or throw in some spinach during the last few minutes of cooking for a hit of green. The spice blend is flexible too, and I often adjust the heat level depending on who I am serving.
Serving Suggestions
While this stew is completely satisfying on its own, I love serving it with crusty bread that has been warmed in the oven, perfect for soaking up every last drop of the spiced broth. It also pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. On nights when I want something more substantial, I serve it over fluffy basmati rice that has been cooked with a pinch of saffron.
Storage and Meal Prep
This stew keeps remarkably well and actually develops more depth of flavor after a day or two in the refrigerator. I often make a double batch on Sunday and portion it into containers for easy lunches throughout the week. The flavors meld together beautifully, making each successive bowl taste even more complex and satisfying than the first.
- Let the stew cool completely before transferring to airtight containers
- It freezes well for up to three months if you want to keep some for later
- Reheat gently on the stove, adding a splash of water or broth if needed
Save Pin There is nothing quite like a steaming bowl of this stew when you need something that feels like a warm hug. I hope it brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → How spicy is this stew?
The spice level is moderate and adjustable. The chili flakes provide gentle warmth, while the smoked paprika adds depth rather than heat. You can easily increase or decrease the amount of chili flakes to suit your preference.
- → Can I make this with dried chickpeas?
Yes, soak 1 cup dried chickpeas overnight, then cook them for about 90 minutes until tender before adding to the stew. You may need to adjust the cooking time and liquid slightly.
- → How long does this keep in the refrigerator?
This stew stores beautifully for 4-5 days in an airtight container. The flavors actually develop and deepen overnight, making it an excellent option for meal prep.
- → What can I serve with this stew?
Crusty bread is perfect for soaking up the flavorful broth. It also pairs well with steamed rice, quinoa, or a simple green salad. A dollop of yogurt or coconut milk adds creaminess.
- → Can I freeze this stew?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What vegetables work well in this stew?
Beyond the carrots and bell pepper, you can add diced sweet potatoes, spinach, kale, or zucchini. Add leafy greens in the last 5 minutes of cooking.