Moroccan Chickpea Stew

I’ve been making this recipe since I became a vegetarian back in 2017. I’ve always added variations here and there based on how I’m feeling that day (two Jalapeños instead of one, two potatoes instead of one, cayenne pepper for extra kick, green onions on top when I serve it, etc). This is a good base recipe and has been a weekly staple of mine for YEARS.

I wanted to love this, as I love all the ingredients.....but it was just too bland. I made it exactly as written. We ate it, but it was just blah and I won't make it again:(

I've made this a few times now, and it's one of our favorite "comfort foods" recipe. It's delicious. Thank you for posting the recipe -- It's a keeper!

Love this recipe!  We swap sour cream for the yogurt and baby red potatoes for the yukon gold usually.  We have also swapped chicken broth and added chicken, which, obviously, makes it non-vegetarian.  We go a little heavy on the jalapeno, seeds and I probably use more spices than the recipes calls for (I season to taste.)  This has become a go-to recipe in our house.

I can't give this more than two stars. It is edible, but nothing inspiring. We weren't crazy about the tomato sauce base, which is not Moroccan. It is straightforward and healthy, but there are much more interesting - and truly reflective of Moroccan cuisine - recipes on this site.

I'm shocked at the people who say this is bland! I wonder if they are really putting in a whole jalepeno (seeds, membranes and all) or if their other spices are old. I find it very flavorful, and this is a favorite that I make a couple of times a month. I usually serve it over brown rice. I like it spicy, with a dollop of sour cream or yogurt to cut the heat. I'm making it right now to have tomorrow night (like a stew, it's even better the next day). I don't often have white potatoes in the house, so usually use sweet potatoes, and I think it's a nice balance with the heat of the jalepenos.

After reading the reviews, I added an additional 1/2 t each of cumin and turmeric and I used 1 potato and 1 sweet potato. I threw in 1 cup of frozen peas to pretty it up I added 1/8 t of cinnamon just before serving. It was fantastic! I didn't peel the Yukon Gold potato as it's skin was so thin. Everyone loved it! There were a few more veggies than called for - I used 3 carrots which was more than a cup same for the potatoes. I wasn't going to throw away the extra so I just threw in the extra and it was fine.

This was a bit bland for my taste as written. However, I thought it had great potential and I'm fortunate to have access to Moroccan spices @ my local farmer's market. When I make this I use additional salt (1/4 to 1/2 tsp) and cumin (1/2 tsp) as well as 1/4 to 1/2 tsp each of Ras El Hanout, Baharat and Urfa Chili as well as a bit of dried mint. With these additions, this is one of my 'go to' Sunday recipes for weekday lunches.

Really, really good. My kids even ate it. I subbed in half sweet potato for half the yukon as suggested, but would not do it again. Seemed to add an additional flavor that wasn't necessary. Served it over jasmine rice. Forgot about the yogurt and cilantro. Can't wait to have the leftovers. A quick, healthy dinner, but not something I would serve to company.

I also found this a bit bland, but since I didn't add the salt or the jalapeno I figured it was because of that. I did add garlic powder and cinnamon to it just before we ate. I will be making this recipe again.

A bit bland for my taste, even with two large jalapenos and extra chile powder. Maybe serrano would've given it the spicy kick it seems like it should have.

I really liked the heartiness and flavor of this dish. I did make a few changes. Used a can of diced tomatoes with zesty jalapeño in place of the fresh jalapeño, and only one 14 oz can. Along with medium spice chili powder from Penzeys, this was spicy enough for us, with just a bit of a kick. With this change, I had everything else in my pantry, so it was quick and easy. Served as is without any starch or the yogurt, but I'm sure both would really turn this into a full meal.

Perfection! So savory and filling! You'll never miss the meat with this! My meat lovers loved this and I'll definitely add this recipe to my favorites!

Delicious! I agree with other reviewers that CL recipes tend to be light on the spice for my taste; I added extra cumin and some paprika. Definitely leave the seeds in the jalapenos and garnish with cilantro; I also used sweet potato instead of Yukon Gold. Once all the prep work is done, this goes together really quickly and the flavor improves over time; makes a great take to work lunch.

Easy and quick to make, very good with the yogurt and my 6 year old loved it. I did cook it with the lid off for about five minutes extra to cook out some of the liquid. Served over cous cous & it turned out great.

Hmm...I really wanted to like this one, but I found it boring. I should have added more spices since CL recipes tend to be a bit on the bland side and I always have to add more. I was excited to try a vegetarian recipe, but this one was missing something. Needs more depth in the flavors. I think it definitely has potential, but I won't waste my time making it again.

This was very good. I added boneless grilled chicken thighs for my husband and he liked it as well. I've made this twice and came back to retrieve the recipe.

I'm enjoying leftovers of this for lunch as I type! It is very good, although I found it to taste more Spanish/Mexican than Moroccan (perhaps I didn't add enough cumin?). We had it with brown rice and no yogurt. Very tasty, just the right amount of spice, and I didn't miss eating meat at all!!

This recipe is wonderful. My husband and I make this all the time. I once substituted a sweet potato for potato and it made it even better. It is relatively easy to make and very flavorful. It also freezes well. We like it best served over whole wheat couscous instead of rice. The yogurt topping is also a must.

Definitely a solid recipe. It was healthy, delicious, and relatively easy to make (lots of chopping).