Moroccan-Inspired Chickpea Stew Served Over Quinoa

This hearty stew combines warm spices and tender chickpeas for a comforting meal that's both nutritious and full of flavor. Served over fluffy quinoa, it’s perfect for a cozy dinner that’s easy to make any night of the week.

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TIME1 hr 20 min

SERVINGS4

RATING4.8 / 5

Moroccan-Inspired Chickpea Stew Served Over Quinoa

01 / WHAT YOU NEED

Ingredients

1 pint cherry tomatoes 3 tablespoons olive oil, or to taste, divided 1 pinch salt and ground black pepper to taste 1 onion, diced 3 cloves garlic, minced, or more to taste 1 ½ teaspoons smoked paprika 1 ½ teaspoons ground cumin ¾ teaspoon ground coriander 1 teaspoon salt, or to taste ground black pepper, or to taste 1 (15.5 ounce) can diced tomatoes 1 (4.5 ounce) can chopped green chiles 1 (15.5 ounce) can chickpeas, drained and rinsed 3 cups water 1 ½ cups uncooked quinoa 2 tablespoons plain Greek yogurt 1 tablespoon hummus spread ¼ teaspoon white vinegar 2 green onions, sliced (Optional) ¼ cup chopped fresh cilantro, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 425°F (220°C) and lining a baking sheet with foil. Spread the cherry tomatoes out on the sheet, drizzle them with a tablespoon of olive oil, and sprinkle with salt and pepper. Give them a good toss so they’re evenly coated, then roast until they start blistering and their skins get a little charred, about 15 to 20 minutes.

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Step 2

While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it’s soft and translucent, which should take about 4 to 5 minutes. Stir in the garlic and spices—paprika, cumin, coriander, cayenne, plus a pinch of salt and pepper—and cook just until you can smell all those flavors waking up, about 30 to 60 seconds.

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Step 3

Next, add the canned tomatoes and green chiles, bringing everything to a boil before lowering the heat to let it simmer gently. Stir in the chickpeas and the roasted cherry tomatoes along with all their juices. Cover the pot and let the stew simmer for about 30 minutes so the flavors can meld together.

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Step 4

While the stew is simmering, bring 3 cups of water to a boil in a saucepan. Add the quinoa, reduce the heat to low, cover, and let it cook until tender, around 15 to 20 minutes.

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Step 5

For a simple, tangy sauce, mix together Greek yogurt, hummus, a splash of water, and a bit of vinegar. Season with salt and pepper to taste.

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Step 6

When everything is ready, serve the stew over the fluffy quinoa and spoon the yogurt sauce on top. Finish it off with some chopped green onions and fresh cilantro for a bright, fresh touch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use fresh spices or toast dried ones lightly to enhance their aroma.
- Let the stew simmer gently to allow the flavors to meld together fully.

Why you’ll love it

This dish is hearty and full of vibrant flavors. It combines the earthiness of chickpeas with warm spices, making it both comforting and nutritious. Plus, it’s packed with protein and fiber, perfect for a satisfying meal.

Serving ideas

Serve the stew over a bed of fluffy quinoa for a complete meal. Garnish with fresh herbs like cilantro or parsley and a squeeze of lemon juice to brighten the flavors. It also pairs well with warm flatbread or a simple green salad.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew has thickened too much. This stew also freezes well for up to 3 months.