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Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy, and delicious! Bump up the spice, or lower it for wimps!
Hello!
I hope the weather is finally cooling off for YOU! Here in Phoenix, it’s still in the mid-80s most days, which, actually – is a vast improvement from the blisteringly hot summer we’ve had.
Finally, we can go for walks in the evenings, let the boys play outside without needing constant shade/water breaks (115 degrees is a killer).
I’m SO craving Fall food. I mean, in case you didn’t notice… the recipes I’ve been sharing lately are very wishful – soups, pumpkin things are my main focus because I am so ready for Fall.
I’m moving into making plenty of crockpot meals, hearty stews and other delicious Fall favorites. SO EXCITED!!
Spicy Moroccan Chicken Stew
How about this stew then? Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots, chickpeas, garlic, onion, fire-roasted tomatoes… along with some fresh cilantro and lemon to finish it off. Hard to resist when you walk in the door and the house smells of this stew!
Why this recipe works:
Low cooking time. I can make this recipe in about 30 minutes, start to finish. It may take you up to 45 minutes, depending on how quick you are with prepping. You cook the veggies, pull some out and puree them, then add the chicken and let it cook in the mixture.
The chicken is soft and succulent and full of flavor. The broth/veggies are absolutely perfect, spiced up with the garlic, cilantro, and crushed red pepper.
Kylee’s Notes & FAQs
Spice level
You can absolutely mess with the spice level in this. If you need it to be more family-friendly, dial it back. If you don’t (and you can handle the heat…) bump it up.
Serving Suggestion
I serve this stew with plain white rice, a little lemon zest, and a sprinkle of cilantro.
What do do with leftovers
Store leftovers in a sealed container in the refrigerator, or freeze for up to 3 months.
Substitutions/Additions
- You could use either chicken breasts or chicken thighs. No need to brown the chicken, we gently cook it in the broth.
- Green olives are a great addition to this recipe, as is a little sweet potato!
- Preserved lemon is a traditional accompaniment to this dish.
- Make your own chicken broth or grab a container from the store.
Equipment Needed
Dutch oven (you could use a large saucepan as well)
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- In a large dutch oven, heat the olive oil over medium high heat. Add the onion and carrots, and season well with salt and pepper.
- Cook until the carrots begin to soften, around 5 minutes.
- Add the garlic, cumin, and red pepper. Cook for another minute.
- Add the stock, chickpeas, and tomatoes and mix well.
- Remove 2 cups of the mixture.
- Blend in a food processor or blender.
- Return the puree to the stew, check for seasoning, then bring to a boil.
- Reduce the heat to medium, add the chicken and simmer (don’t boil) for 5-10 minutes (until the chicken is cooked through).
Ladle into bowls. Add cilantro and lemon zest to each bowl. Devour.
- Stove top: Guinness Beef Stew. All the delicious flavor of a slow-cooked stew, made simpler by using just one skillet.
- Instant Pot Beef Stew. Dig out your instant pot, or make this in the slow cooker. Either way, just make it!
- Instant Pot Chicken Stew A delightful riff on chicken noodle soup, this delicious Instant Pot Chicken Stew with Quinoa will make you want to eat a second (and third) bowl!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Spicy Moroccan Chicken Stew
Ingredients
- 2 Tbs olive oil
- 1 large red onion (diced finely)
- 2-3 large carrots (peeled and diced)
- 5 cloves garlic (minced)
- 1 Tbs ground cumin
- 1 tsp crushed red pepper
- 4 cups chicken stock
- 15oz can chickpeas (drained, rinsed)
- 14oz can fire roasted tomatoes
- 1 lb chicken breasts or thighs (cut into bit sized pieces)
- 1 cup cilantro
- 1 1/2 tsp lemon zest
Instructions
- In a large dutch oven, heat the olive oil over medium heat.
- Add the onion and carrots, and season well.
- Cook until the carrots begin to soften, around 5 minutes
- Add the garlic, cumin and red pepper. Cook for another minute.
- Add the stock, chickpeas and tomatoes and mix well.
- Remove 2 cups of the mixture, and blend in a food processor or blender.
- Return the the puree to the stew, check for seasoning, then bring to a boil.
- Reduce the heat to medium, add the chicken and simmer (don’t boil) for 5-10 minutes (until the chicken is cooked through).
- Ladle into bowls.
- Add cilantro and lemon zest to each bowl.
- Devour.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Source: Originally adapted from www.rachaelraymag.com
Update: This recipe was originally published in September of 2016. It was republished with updated photos in September 2020.
Kirtis says
Absolutely delightful! I did add a couple teaspoons of sugar (and random veggies) and it’s honestly is giving me Thai curry vibes which is my fav! 10/10! Well done
Eva Tedesco says
I altered the recipe a little. Instead of putting the carrots and other in the blender, I simmered the soup minus the chicken for a couple of hours and did 3 and a half cups chicken broth with a small can of tomato paste. The soup was thicker this way and still spicy. We serve over rice to cut the heat. very happy
Tiffany says
Hi, i just made this tonight….very yummy! Thank you! Im thinking i might serve with some rice to really make it complete, filling meal!
Vanessa says
This is such an easy and quick soup. It tastes like something that has been cooking all day. So yummy and satisfying!
Erik says
Fantastic recipe! This kind of recipe is also easy to experiment with. I altered it slightly on the second attempt and used lamb instead of chicken, black beans instead of chickpeas and only 2-3 cups lamb stock with a sprinkling of smoked Ancho and Chipotle. Worked pretty well too. Thanks so much for the inspiration!
Danielle says
What a great easy recipe. And healthy! I’ll be adding this to my weekly healthy meal prep ideas. Thanks!
Kylee says
Thanks, Danielle – hope you love it as much as we do!
Emily | Oat&Sesame says
Looks delicious! I love Moroccan spices and have been experimenting on my blog with lots of Moroccan themed dishes – harissa, ras al hanout…love these spices.
Kate says
It’s funny that is cooler there than here! Did you send us your heat?
Kylee says
lol – I did hear the San Diego was 101 last weekend!! that’s crazy. You can keep the heat. BRING ON FALL!! (I need to wear cute boots)
peter @feedyoursoultoo says
Kylee, I love Moroccan spices and this stew looks so comforting.
Kylee says
Thanks, Peter! We love it.