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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.

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.

Chickpeas in a can.

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.

Aquafaba (chickpea water) in a bowl.

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


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.

a large bowl of couscous.

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 Chickpea & Vegetable Stew.

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Middle Eastern Stew, Middle Eastern casserole, vegan stew, vegan casserole, chickpea stew, vegetable stew
Middle Eastern
Yield: 4
Author: Jacqueline Meldrum
Middle Eastern Vegetable Stew with Chickpeas

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


  • 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


  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!


  • 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



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


  1. Looks delicious as always Holler. Hope your not overwhelmed with holiday preparations!!

  2. Hi Val, I am ok with Christmas preparations so far, although I haven't written any cards yet! I have done nearly all of my shopping though and a good lot of my wrapping. So I am getting there! How about you?

  3. THat sounds so tasty!! Thanks for the recipe, I'll have to try this one out!

  4. Delish!

    Man, that book is the BEST bedtime reading.

  5. Hi Vegan Noodle,
    It is tasty stew, but i am definitely going to try it with a few spices next time!

    World vegetarian, what can I say, it is a great book!

  6. Hi Holler:

    Glad to hear you finally got a chance to try something from the book. Looks lovely. I've yet to try that recipe, perhaps because I don't often cook with potatoes. Just the other day, Lucy made a potato recipe from the same book that I haven't tried either. I think I better start buying some potatoes!

    Hugs from your good friend Lisa.

  7. I really love anything with chickpeas. A stew sounds wonderful.
    Have you ever tried toasting chickpeas in a dry skillet? I've never, but I want to.

  8. Hi Lisa, I will definitely get lots of inspiration from this book! Lucy's recipe sounds good too, although I haven't come across asafoetida powder before. On the subject of potatoes, your golden beet and yam hash, sounded lovely!
    Hugs back and thank you again for the book!

    Hi Emiline, I haven't ried dry frying chickpeas, but it sounds like a sensible thing to do! Add a little flavour!

  9. Holler, Happy Holidays! That stew looks delicious. Did you have it on its own or with a bread or rice?

    Might be nice with more spice as you say and a dollop of yogurt on the side too.

  10. Looks great - I should try this as thyme is one of the few herbs we have managed to grow in our backyard - I would probably opt for the tinned chickpeas as I am just too out of the habit of soaking and cooking chickpeas from dry!

  11. Looks fantastic - just what's needed on a cold winters day.

  12. Happy holidays to you too Shelly! We had our stew with rice, just plain rice.

    Hi Johanna, You have to be quite organised and have a bit of time to prepare the chickpeas. Sometimes a can is just fine!

    Hi Jenny, We are certainly having plenty of those cold, cold winter days!

  13. This looks great. I think I'll try it today, adding your suggestions of turmeric and chilli.

  14. Looks yummy - will have to try this one in the new year :-)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x