Moroccan Chickpea Stew

Moroccan Chickpea Stew

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 5 minutes 

Cook Time: 30 minutes 

Makes: 6-8 servings

This Moroccan chickpea stew is made with warm spices like turmeric and cinnamon and hearty ingredients like chickpeas and lentils. It’s a super satisfying vegan meal and one of my favorite go-to dinners! 



  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced
  • ¾ cup french lentils
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp freshly grated ginger
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 15 oz can of fire-roasted diced tomatoes
  • 6 cups water
  • 1 15 oz can of garbanzo beans, rinsed and drained



  • Hamama microgreens
  • ½ cup chopped fresh cilantro or parsley
  • 2 tbsp lemon juice
  • Salt and pepper to taste




  1. Add oil to a large soup pot and turn the heat to medium-high.
  2. Add the onions and cook for about 5 minutes or until sauteed.
  3. Add the celery and cook until the onions are golden.
  4. Stir in the garlic and saute for about a minute or until fragrant.
  5. Add in the lentils, turmeric, cumin, ginger, cinnamon, salt, tomatoes and 6 cups of water then bring to a simmer.
  6. Simmer with the lid partially open for about 30 minutes. Check on the lentils to make sure they are cooked through.
  7. Add in the chickpeas and let cook for about a minute or so.
  8. Serve in bowls and garnish with microgreens, fresh cilantro or parsley, lemon juice and salt and pepper to taste. 


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