Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes or until soft.
Add garlic and cook for another 1-2 minutes, stirring frequently.
Stir in cumin, paprika, cinnamon, ginger, cayenne, and turmeric. Cook for 1 minute or until fragrant.
Add chickpeas, black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes or until slightly thickened.
Stir in raisins and cilantro. Season with salt and pepper to taste. Serve hot.
Nutritional Information For the Moroccan Bean Stew Recipe
Notes
Tips and Tricks
To save time, you can use canned chickpeas and black beans instead of dried beans.To make the stew thicker, mash some of the beans with a fork before adding the broth.To add more flavor, you can toast the spices in a dry pan before adding them to the stew.