Moroccan Stew with Chickpeas and Quinoa Couscous

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If you want an authentic bowl of Mediterranean goodness, then this Moroccan stew with chickpeas and quinoa couscous is all you need. I layer sweet dried apricots, tender sweet potatoes, and protein-packed chickpeas into a deeply spiced broth that simmers flavor into every bite. In just 1 hour, I have a comforting, hearty, and nutritious vegan stew that sparks my appetite.

Moroccan cuisine balances bold spices, gentle sweetness, and wholesome ingredients. A traditional tagine slow cooks vegetables and legumes in a clay vessel of the same name, until they reach a buttery tenderness full of flavor. But I do all of this in my good old stock pot and achieve the same results. My Italian chickpea soup is another comforting Mediterranean recipe that I recommend trying if you love soups and stews.

My husband and I are avid travelers, and one of my favorite things to do is experience authentic cuisines from around the world. Inspiration for a new recipe is my favorite kind of souvenir. This stew was born after one of our international trips, and I came home determined to put a vegan spin on it. After seeing the success I had with my vegetarian quinoa paella, I knew I could go one step further and make it gluten-free too! I was surprised that my kids asked for seconds the first time I made it, but then I noticed they were looking for all the apricots. Ha! 

🥘 Ingredients

I use a combination of pantry staples and fresh vegetables to create the authentic flavors for this Moroccan stew with chickpeas and quinoa couscous. This is what I use:

Chickpeas: I use canned chickpeas for convenience. They provide plant-based protein and hold their shape well during cooking.

Quinoa: Instead of traditional couscous, I use quinoa for a gluten-free protein boost. 

Sweet potatoes: I cube my sweet potatoes into bite-sized pieces so they cook at the same rate, becoming creamy and tender in the broth.

Zucchini and carrots: These vegetables add color, freshness, and a slight bite compared to the tenderness of the other ingredients.

Canned diced tomatoes: I use a can of diced tomatoes for a bit of acidity and liquid. This forms the base of the stew broth.

Vegetable broth: This adds to the tomato base, building a deeply savory flavor. 

Aromatics: I saute onions and garlic until they are caramelized and fragrant, adding another dimension to the base flavors.

Spice blends: For this recipe, I use a combination of Ras El Hanout, shawarma spice blend, and curry powder. Together, these create a warm, layered classic Moroccan flavor.

Dried apricots: I soak these in hot water for a plump, sweet juiciness. 

Fresh mint:  I stir chopped fresh mint into the quinoa just before serving, for a vibrant herbaceous freshness.

Sliced almonds: I scatter sliced almonds over the top of my quinoa for a nutty crunch.

Olive oil: This is used to saute my aromatics, before they are added into the stew. 

🔪 How To Make

The key to perfecting this Moroccan stew with chickpeas and quinoa couscous is to build it in careful layers. This is exactly how I make it:

Soak apricots: First, I soak my dried apricots in a bowl of hot water and set them aside.

Chop vegetables, saute aromatics: Next, I chop all of my vegetables. Then I saute the onions and garlic in 2 teaspoons of olive oil, over a medium heat until caramelized.

Add remaining ingredients: I add the sweet potatoes, zucchini, carrots, tomatoes, chickpeas, spices, and 4 oz of veggie broth to the pot and stir to combine. Then I allow it to simmer on medium heat, covered, for 10 minutes until the potatoes and chickpeas are tender. 

Make quinoa: While the stew simmers, I combine the quinoa and water in a separate pot and bring to a boil. Then I cover and simmer for 10 minutes until the quinoa is cooked. Once cooked, I fluff it with a fork

Add mint and apricots to quinoa: I take the apricots out of the water and chop them up. Then I chop up my mint and stir it into the quinoa along with the apricots and almonds.

Cook tagine uncovered: Next, I uncover the stew and let it cook for a few more minutes, allowing excess liquid to reduce. If the stew has thickened too much, I add a splash of vegetable broth to reach my preferred consistency.

Serve: I spoon the warm stew over the fluffy quinoa and serve immediately.

📖 Variations

This Moroccan stew with chickpeas and quinoa couscous is incredibly adaptable, and I have made it in many different ways depending on what I have on hand. These are a few I recommend:

Butternut squash swap: I replace the sweet potato with cubed butternut squash. This has a slightly creamier texture and buttery flavor, which holds its shape nicely. My kids love the added sweetness of this version.

Lentil protein boost: I stir in 1/2 cup of dried red lentils along with the chickpeas and an extra 1/2 cup of vegetable broth to compensate. The lentils dissolve right into the broth as they cook and make the stew even heartier. This is great as a winter meal.

Brown rice base: The days when quinoa is absent from my pantry, I serve this stew over brown rice instead. I still add the apricots, mint, and almonds for that same fresh finish. Brown rice adds a lovely nutty flavor and slight bite, which I love. 

🍽 Serving Suggestions

When I serve this stew for a casual family dinner, I spoon it generously over the couscous and make sure everyone has a warm piece of freshly baked vegan flatbread. If you would like to make this a part of a bigger menu, I recommend starting with some baked vegan falafel and ending the meal with a Mediterranean dessert like my healthy vegan baklava. 

Whenever I make this stew at home, I prefer not to serve it with too many items that steal focus. My good friend from the gym, however, loves her meals with a side of something fresh and bright. So the last time she came for dinner, I texted her that I was making Moroccan tagine, along with Greek vegan spanakopita and a side of spinach and arugula salad. As we were done eating, she commented that the meal was great, but that she could not taste the tangerine at all. Apparently, my phone autocorrected to tangerine instead of tagine. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I allow the stew to cool completely before transferring it to an airtight container, which keeps in the refrigerator for 4-5 days.

Freezing: I portion the cooled stew into freezer-safe containers and label them with the date. This keeps for up to 2 months. Make sure to freeze the quinoa separately so the grains do not become waterlogged.

Reheating: If frozen, I thaw overnight in the refrigerator before reheating. I like warming the stew in a pot on the stove top over a medium-low heat, stirring frequently. If the stew has thickened too much, I loosen it with a splash of vegetable broth. 

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