Moroccan Chickpea Stew

By Lauren Zanikos, RD, LDN

I love the combination of sweet raisins with savory spices and olives in this Moroccan stew. Delicious served with rice or couscous. 

Servings: 4


2 tbsp / 30 ml oil (I used olive oil)

3 garlic cloves, finely chopped

4 shallots, finely chopped

5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes

3 tsp baharat spice (see instructions)

½ tsp sweet paprika

¼-½ tsp cayenne pepper or hot chili powder, adjust to taste

¾ tsp salt, adjust to taste

2 tsp brown sugar

black pepper, to taste

1 tbsp tomato paste

2 cups cooked chickpeas

1 medium sweet potato (300 g / 0.65 lb), cubed

2 tbsp dried barberries or blackcurrants

10 black Kalamata olives, pitted

a handful of almonds, sliced

fresh parsley, chopped (optional)

cooked couscous or quinoa, to serve 


For the complete list of directions, visit Lazy Cat Kitchen.

Lauren Zanikos, RD, LDN
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