Spicy Moroccan Chickpeas

Prep: 10 minutes Cook: 55 minutes


Since I really love garbanzo beans, I am always looking for new ways to enjoy them. I have been experimenting a lot with Middle Eastern flavors lately and this delicious stew is a delightful result. Serve this over whole wheat couscous or in a bowl by itself.


  • 1 3/4 cups vegetable broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp ginger
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne
  • 2-15 ounce cans garbanzo beans, drained and rinsed
  • 15 ounce can fire-roasted tomatoes, chopped
  • 1 tbsp tomato paste
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice


Place 1/4 cup of the broth in a large pot. Add the onions, celery, carrots and garlic. Cook, stirring frequently, for 5 minutes, until vegetables soften slightly. Stir in the spices and mix well. Add the remaining vegetable broth, the garbanzos, the tomatoes and tomato paste. Mix well, bring to a boil, reduce heat to low, cover and cook for 45 minutes, stirring occasionally. Add cilantro and lemon juice and cook for another minute to allow flavors to blend.