Moroccan Chickpea and Kale Stew

Moroccan Chickpea and Kale StewThis wholesome and nutritious stew is a perfect way to start your Sunday morning. With chickpeas, one can make different types of unique and delicious preparations and this one is no different. You can either use chicken broth or can use vegetable broth for this stew. I prefer the latter option. I've just used carrots for the stew, but one can also add butternut squash, and sweet potatoes to it taking all three in equal proportions. If you're not using canned chickpeas, soak them in water overnight and pressure cook for 10 minutes. The ground spices used in this stew can be adjusted according to your taste. If kale is not available, use spinach. Let's make this warning and fulfilling stew in a few easy steps.

Moroccan Chickpea and Kale Stew
Moroccan Chickpea and Kale Stew

Moroccan Chickpea and Kale Stew

Savor this delicious and fulfilling Moroccan stew preparation made with chickpeas, kale, carrots, and select ground spices cooked in a nutritious broth base.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6
Nutrition: (per serving)
Calories: 160 calories
Fat: 9 grams
Carbohydrates: 16 grams
Sodium: 1415 milligrams
Protein: 5 grams
Sugar: 6 grams

  • 500 gm canned chickpeas
  • 3 medium-sized carrots (sliced or cubed)
  • 3 cups kale (chopped)
  • 8 cups vegetable broth
  • 1 large onion (finely minced)
  • 2 big garlic cloves (finely minced)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/3 tsp ground black pepper
  • 4 tsp tomato puree
  • 1 tsp fresh lemon juice
  • 2 tbsp olive oil
  • kosher salt to taste


  1. Heat olive oil in a large and heavy-bottomed pot on a medium flame.
  2. Add finely-minced garlic and onion to the pot. Stir fry for 2 minutes.
  3. Add all the ground spices and stir fry for another 2 minutes.
  4. Add tomato puree and stir for a minute.
  5. Add vegetable broth along with sliced carrots and season with kosher salt.
  6. Bring to a boil, close the pot with a lid, and simmer for about 15 minutes on a low-medium flame.
  7. Gently add chickpeas, kale, and lime juice to the pot.
  8. This is the right time to check and adjust both the salt and pepper.
  9. Simmer for another 10 minutes.
  10. Serve hot.