Moroccan Chickpea Stew With Apricots

Imperial May 14, 2026May 14, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large yellow onion, diced
3 medium carrots, sliced into thin half-moons
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper, optional
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 can no-salt-added crushed tomatoes, 28 ounces
2 cans chickpeas, 15 ounces each, drained and rinsed
3 cups low-sodium vegetable broth, divided
3/4 cup dried apricots, quartered
1 1/2 cups dry Moroccan couscous
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 cup chopped fresh cilantro, plus more for serving

Do This

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes.
2. Cook the onion and carrots with 3/4 teaspoon salt for 7 to 8 minutes, until softened.
3. Stir in garlic, ginger, spices, black pepper, and tomato paste; cook for 1 to 2 minutes until fragrant.
4. Add crushed tomatoes, chickpeas, 1 1/2 cups vegetable broth, and apricots; simmer at 185°F to 200°F for 23 to 25 minutes.
5. Meanwhile, bring 1 1/2 cups broth, 1 tablespoon olive oil, and 1/4 teaspoon salt to a boil; stir in couscous, cover, and rest off heat for 5 minutes.
6. Finish the stew with lemon juice, lemon zest, and cilantro, then taste and adjust seasoning.
7. Fluff couscous, spoon stew over the top, and garnish with extra cilantro.

Why You’ll Love This Recipe

Warm and fragrant: Cumin, cinnamon, coriander, paprika, and turmeric give the tomato broth deep Moroccan-inspired flavor.
Sweet-savory balance: Dried apricots soften into the sauce, adding gentle sweetness that pairs beautifully with chickpeas and carrots.
Hearty vegetarian centerpiece: Chickpeas and couscous make it satisfying enough for dinner, lunch, or a meatless gathering.
Make-ahead friendly: The stew tastes even better after a day in the refrigerator, making it ideal for meal prep or entertaining.

Grocery List

Produce: 1 large yellow onion, 3 medium carrots, 4 cloves garlic, 1 small knob fresh ginger, 1 lemon, 1 bunch fresh cilantro
Dairy: None needed
Pantry: Extra-virgin olive oil, ground cumin, ground cinnamon, ground coriander, sweet paprika, ground turmeric, cayenne pepper, fine sea salt, black pepper, tomato paste, 1 can no-salt-added crushed tomatoes, 2 cans chickpeas, low-sodium vegetable broth, dried apricots, Moroccan couscous

Full Ingredients

For the Moroccan Chickpea Stew

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced into 1/2-inch pieces, about 1 1/2 cups
3 medium carrots, peeled and sliced into 1/4-inch half-moons, about 2 cups
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper, optional, for gentle heat
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 can no-salt-added crushed tomatoes, 28 ounces
2 cans chickpeas, 15 ounces each, drained and rinsed, about 3 cups total
1 1/2 cups low-sodium vegetable broth
3/4 cup dried apricots, quartered, about 4 ounces
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 cup chopped fresh cilantro

For the Couscous

1 1/2 cups low-sodium vegetable broth or water
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1 1/2 cups dry Moroccan couscous

For Serving

2 tablespoons chopped fresh cilantro, for garnish
1 lemon, cut into wedges

Moroccan Chickpea Stew With Apricots – Closeup

Step-by-Step Instructions

Step 1: Prep the vegetables, apricots, and aromatics

Dice the onion, slice the carrots into 1/4-inch half-moons, mince the garlic, grate the ginger, quarter the dried apricots, zest the lemon, and chop the cilantro. Drain the chickpeas in a colander and rinse them well under cool water for 20 to 30 seconds, then let them drain while you start the stew.

Step 2: Soften the onion and carrots

Place a 5- to 6-quart Dutch oven or heavy pot over medium heat for 2 minutes. Add 2 tablespoons extra-virgin olive oil, then add the diced onion, sliced carrots, and 3/4 teaspoon fine sea salt. Cook for 7 to 8 minutes, stirring every minute or so, until the onion looks translucent and the carrots begin to soften around the edges. If the onion starts browning too quickly, reduce the heat to medium-low.

Step 3: Bloom the spices and deepen the tomato flavor

Add the minced garlic and grated ginger to the pot and cook for 30 seconds, stirring constantly. Stir in the cumin, cinnamon, coriander, paprika, turmeric, optional cayenne, and black pepper. Cook for 30 seconds more, just until very fragrant. Add the tomato paste and cook for 1 minute, stirring it into the vegetables so it darkens slightly and coats the bottom of the pot without burning.

Step 4: Build the tomato-apricot stew

Pour in the crushed tomatoes and 1 1/2 cups low-sodium vegetable broth, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Stir in the drained chickpeas and quartered dried apricots. Increase the heat to medium-high and bring the stew to a gentle simmer, then reduce the heat to low or medium-low so the stew stays between about 185°F and 200°F, with small bubbles breaking the surface.

Step 5: Simmer until glossy, tender, and fragrant

Partially cover the pot and simmer for 18 minutes, stirring occasionally so the chickpeas do not stick. Remove the lid and simmer for another 5 to 7 minutes, until the carrots are tender, the apricots are plump, and the sauce has thickened into a spoonable stew. For a creamier texture, mash about 1/2 cup of the chickpeas against the side of the pot with the back of a spoon, then stir them back into the sauce.

Step 6: Make the couscous

While the stew simmers, combine 1 1/2 cups low-sodium vegetable broth or water, 1 tablespoon olive oil, and 1/4 teaspoon fine sea salt in a medium saucepan. Bring to a full boil, about 212°F, over high heat. Stir in 1 1/2 cups dry Moroccan couscous, immediately cover the pan, and remove it from the heat. Let it stand for exactly 5 minutes, then fluff thoroughly with a fork to separate the grains.

Step 7: Finish with lemon and cilantro

Turn off the heat under the stew. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/2 cup chopped cilantro. Taste and adjust with a pinch more salt, a squeeze of lemon, or a little extra cayenne if you want more brightness or heat. The finished stew should be warmly spiced, lightly sweet from the apricots, and balanced by the lemon and herbs.

Step 8: Serve over couscous

Spoon about 3/4 cup fluffy couscous into each shallow bowl. Ladle about 1 1/4 cups Moroccan chickpea stew over the top, making sure each serving gets plenty of chickpeas, carrots, apricots, and tomato sauce. Finish with extra cilantro and serve hot with lemon wedges on the side.

Pro Tips

Do not skip blooming the spices: Cooking the spices briefly in oil wakes up their aroma and helps the stew taste layered instead of flat.
Use soft, moist dried apricots: If your apricots are very dry, soak them in hot water for 10 minutes, then drain before adding them to the pot.
Control the sweetness: For a more savory stew, reduce the apricots to 1/2 cup. For a sweeter, more tagine-style flavor, use the full 3/4 cup.
Adjust the thickness: If the stew gets too thick, stir in 1/4 cup vegetable broth at a time until it reaches your preferred consistency.
Finish off the heat: Add lemon and cilantro after simmering so the citrus stays bright and the herbs taste fresh.

Variations

Make it greens-packed: Stir in 4 packed cups baby spinach or chopped kale during the final 3 minutes of simmering.
Add extra richness: Stir in 1/3 cup full-fat coconut milk at the end for a silkier, slightly creamy tomato broth.
Try a different grain: Serve the stew over quinoa, bulgur, brown rice, or millet instead of couscous for a gluten-free or whole-grain option.

Storage & Make-Ahead

Store leftover stew and couscous separately in airtight containers. Refrigerate the stew for up to 5 days and the couscous for up to 4 days. Reheat the stew in a saucepan over medium-low heat for 8 to 10 minutes, stirring occasionally, until it reaches 165°F; add a splash of vegetable broth if it has thickened. Reheat couscous in the microwave with 1 tablespoon water per serving, covered, for 60 to 90 seconds. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead cooking, prepare the stew 1 to 2 days in advance and make the couscous shortly before serving for the best texture.

Nutrition (per serving)