Moroccan Chickpea Stew


  • In a large pot, sauté onion in oil at a medium-high heat,
    until softened.
  • Add spices and chickpeas and stir well. Add vegetables
    and continue sautéing for another 2 minutes.
  • Add tomatoes (including liquid), water and raisins and
    bring to a boil.
  • Reduce heat and simmer for approximately 40 minutes.
  • Add olives, cayenne and sea salt to taste. Garnish with
    chopped parsley

Serve and enjoy!


  • 3 tbsp Extra virgin olive oil
  • 1 large Yellow onion (diced)
  • 1 tsp Cumin
  • 1 tsp Coriander, ground
  • 1 tsp Cinnamon
  • 1 can(14oz) Chickpeas, canned, low sodium (drained, rinsed)
  • 1 large Carrots (peeled, sliced into rounds)
  • 2 medium stalk(s) Celery (diced)
  • 1 can(s) (28oz) Diced tomatoes, canned
  • 1/3 cup Raisins, seedless (sultana)
  • 1/2 cup Water
  • 1/3 cup whole Black olives (pitted)
  • 1/4 cup Parsley, fresh (chopped, for garnish)


Chickpeas are an excellent source of plant-based protein!

Dietary servings Per Portion

Fruit 0.2

Meat Alternative 0.4

Vegetables 2.7

Energy sources

Carbohydrates 51%

Fat 38%

Protein 11%

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