THE RECIPE JOURNAL · Main Course
Quinoa and Moroccan Spiced Chickpea Stew
This hearty stew combines nutty quinoa with warm Moroccan spices and tender chickpeas for a comforting, flavorful meal. It’s perfect for cozy nights when you want something both healthy and satisfying.
FROM THE KITCHEN • Quinoa and Moroccan Spiced Chickpea Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
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, then sprinkle with salt and pepper. Give them a quick toss to coat everything evenly before roasting them for about 15 to 20 minutes, until they’re blistered and the skins begin to char.
02
Step 2
While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it’s soft and translucent, around 4 to 5 minutes. Add the garlic and spices — paprika, cumin, coriander, cayenne, salt, and pepper — and stir for just about 30 to 60 seconds until everything smells amazing. Then, pour in the canned tomatoes and green chiles and bring the mixture to a boil. Lower the heat to a simmer, add the chickpeas, and once the roasted cherry tomatoes are ready, add them along with their juices. Cover the pot and let it all simmer gently for 30 minutes.
03
Step 3
While the stew is bubbling away, bring 3 cups of water to a boil in a separate saucepan. Add the quinoa, reduce the heat to low, cover, and let it cook until tender, about 15 to 20 minutes.
04
Step 4
To make the sauce, mix together Greek yogurt, hummus, a tablespoon of water, and a splash of vinegar. Season with a little salt and pepper to taste.
05
Step 5
When everything’s ready, serve the stew over the fluffy quinoa and spoon some of the yogurt sauce on top. Finish with a sprinkle of chopped green onions and cilantro for a fresh touch.
Why you’ll love it
This dish is packed with flavor and nutrition. It combines hearty chickpeas and protein-rich quinoa with warm Moroccan spices. It’s comforting, filling, and perfect for any season.
How to serve
Serve this stew with a dollop of Greek yogurt or a sprinkle of fresh cilantro for brightness. It pairs well with warm flatbread or a simple green salad to balance the spices.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick. This stew also freezes well for up to 3 months.
