Vegan & Gluten Free Moroccan Chickpea Stew

Moroccan chickpea stew is an easy, delicious and filling dish that makes an ideal weekday dinner or post-exercise recovery meal. It's vegan and gluten-free.


  • 2 tbsp / 30 ml oil (I used olive oil)
  • 3 garlic cloves, finely chopped
  • 4 shallots, finely chopped
  • 5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
  • 3 tsp baharat spice
  • ½ tsp sweet paprika
  • ¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
  • ¾ tsp salt, adjust to taste
  • 2 tsp brown sugar
  • black pepper, to taste
  • 1 tbsp tomato paste
  • 2 cups cooked chickpeas
  • 1 medium sweet potato (300 g / 0.65 lb), cubed
  • 2 tbsp dried barberries or blackcurrants
  • 10 black Kalamata olives, pitted
  • a handful of almonds, sliced
  • fresh parsley, chopped (optional)
  • cooked couscous or quinoa, to serve with


  1. Chop almonds diagonally. Put a small frying pan on a medium heat and dry roast almonds until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily.
  2. Heat up the oil in a large frying pan (ideally with a lid). Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
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