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Moroccan Bean Stew

5 from 1 vote
I came across a delicious Moroccan bean stew recipe that I had to try and am now sharing with you.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 Servings
Course: Side Dish, Soup
Cuisine: Moroccan
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14 oz diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1/4 cup raisins
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

Equipment

  • Large Pot
  • Spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes or until soft.
  2. Add garlic and cook for another 1-2 minutes, stirring frequently.
  3. Stir in cumin, paprika, cinnamon, ginger, cayenne, and turmeric. Cook for 1 minute or until fragrant.
  4. Add chickpeas, black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes or until slightly thickened.
  5. Stir in raisins and cilantro. Season with salt and pepper to taste. Serve hot.
  6. 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.