Go Back

Moroccan Garbanzo Bean Stew

Recipe for a spicy Moroccan-inspired stew with garbanzo beans, zucchini, and tomatoes.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Moroccan, stew, vegan, vegetarian
Servings: 10 Cups


  • 2 Tbsp olive oil
  • 1 each yellow onion sliced
  • 5 cloves of garlic minced
  • 1 tsp. cardamom ground
  • 1/2 tsp cinnamon ground
  • 1 tsp cumin ground
  • 1/2 tsp paprika ground
  • 1 tsp chili pepper ground
  • 1 can 28 oz diced tomatoes and their juice
  • 2 cans 15 oz each garbanzo beans (a.k.a. chick peas)
  • 3 cups vegetable stock or chicken stock or water
  • 1 lb zucchini cut into 1-2" chunks
  • 4 oz dried apricots diced
  • 1/4 cup green olives pitted and chopped
  • 2 cups packed fresh spinach
  • salt and pepper to taste


  • Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.
  • Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.
  • Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.


*I used ground chipotle chili
*I would have used fresh tomatoes if they were in season.
*You can use dried garbanzos, just soak and cook them first.
* If too much of the liquid evaporates near the end of the cooking process, just add a little more stock or water and bring back to a simmer.