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Moroccan Stew 2 Ways

Moroccan food ... mmmm ... this Moroccan stew 2 ways has so many things I love. Spices I associate with curries and others that are mysteriously like you'd find in pie. Garbanzos and vegetables. Often, a fun surprise flavor kick, in this case raisins. And it's hearty, filling and colorful.
Course Main Dish
Cuisine Mediterranean, Moroccan
Keyword chicken, curry spices, dairy-free, garbanzos, Gluten-free, grain-free, mediterranean, moroccan stew, vegan
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 servings
Author Beth of A Meal In Mind


  • 1 tablespoon olive oil
  • 1 cup carrots sliced in thin (1/4") wedges while rotating the carrot
  • 2 cups onion chopped
  • 2-3 large cloves garlic chopped
  • 1 large green bell pepper cut into 1/4" strips
  • 1/2 yellow bell pepper also cut into strips, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon each ground allspice ginger, turmeric, sea salt
  • 1/4 teaspoon each cayenne pepper and ground cinnamon
  • 3/4 cup water
  • 3 large ripe tomatoes chopped (3 cups ) or 2 14-ounce cans of diced tomatoes
  • 1/2 cup raisins or currants
  • 2 1/2 or more cups cooked chickpeas or 2 cans, drained see note
  • 2 tablespoons arrowroot flour optional
  • 2 cups plain cooked pulled chicken


  • Heat oil in Dutch oven or large saucepan over medium heat.
  • Add carrots and cook gently until the oil turns slightly golden, about 8 minutes.
  • Stir in onions and cook for an additional 3 minutes until slightly softened.
  • Add garlic and cook until fragrant, about 1 minute more.
  • Add bell peppers, spices and 1/4 cup water. Cook, stirring occasionally, 5 minutes.
  • Add all remaining ingredients except chicken.
  • Cover and simmer on medium heat for 30 minutes, stirring frequently during cooking. Test for doneness, especially at high altitude where you may need to cook the stew longer.
  • A few minutes before serving, separate the stew into two containers and stir the chicken into one portion.
  • Serve the Moroccan Stew 2 ways on its own, or over rice or couscous.


I soak and cook my chickpeas in the Instant Pot since it's so easy and I can make exactly the amount I want. Start with 1 1/4 cup dry garbanzos. Soak for at least an hour, preferably overnight. Rinse, place in Instant Pot with water to cover. Pressure-cook on manual or on bean setting for 30 minutes, allow pressure to reduce slowly. Two cans of garbanzos will give more than 2 1/2  cups, depending on the brand, but they are so wonderful in this dish you won't be sorry there are more.