Past Recipes
Moroccan Chickpea Stew

Moroccan Chickpea Stew with Quinoa

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Recipe Details


If we can’t be in Morocco, at least we can pretend with this comforting, sultry Moroccan-inspired chickpea stew. Chickpeas, kale, and carrots are stewed with aromatic harissa, ginger, and turmeric, then served over fluffy quinoa with a refreshing garnish of cilantro. Close your eyes and breathe in deeply, you’re really in a spice market in Fez...


  • < 600 Calories
  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

Ingredients & Equipment

What we send

  • quinoa
    2/3 cup
  • yellow onion
    yellow onion
  • ginger
    1/4 ounce
  • chickpeas
    1 cup
  • dinosaur kale
    1/2 bunch
    dinosaur kale
  • cilantro
    1/8 ounce
  • carrots
    1 pound
  • harissa
    2 teaspoons
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • vegetable stock
    8 ounces
    vegetable stock
  • cinnamon stick
    cinnamon stick
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground turmeric
    1/2 teaspoon
    ground turmeric

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium high-sided pot

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, peel onion and cut into small dice. Trim and discard skin of ginger and mince. Rinse chickpeas and drain. Rinse remaining produce. Trim and discard kale stems, then thinly slice leaves crosswise. Roughly chop cilantro leaves, discarding stems. Halve carrots lengthwise, then cut crosswise into ½-inch half-moons. 

  3. Saute Aromatics

    Saute Aromatics

    Heat 1 tablespoon canola oil in a medium high sided pot over medium heat. When oil is shimmering, add onion, ginger, and carrots and sauté until onions are soft and translucent, about 5 minutes. Add spice mix, chickpeas, and harissa to pot. Sauté until vegetables are coated in harissa and spices, 1 minute more. Season with ¼ teaspoon salt and pepper as desired.

  4. Simmer Stew

    Simmer Stew

    Add diced tomatoes and their juices and vegetable stock to pot with vegetables. Bring to a boil over high heat, then reduce heat to medium high. Add cinnamon stick and kale and simmer until flavors are melded and kale is wilted, 12-15 minutes. Season with ¾ teaspoon salt and pepper as desired.  

  5. Plate Moroccan Stew

    Plate Moroccan Stew

    Remove pot from heat and remove and discard cinnamon stick. Divide quinoa between bowls and top with Moroccan stew. Garnish with chopped cilantro. Dig in!

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