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Moroccan Style Chickpea Stew with Herbed Couscous

Such an aromatic and flavourful dish, perfect on a cold night.

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🍽 Serves 5-6

🕘 45-50 minutes



  • 1 tsp olive oil

  • 1 onion

  • 3 cloves of garlic (minced)

  • 1 red capsicum

  • 1 Tbsp Moroccan seasoning

  • 1 Tbsp bell pepper flakes

  • 1 Tbsp tomato paste

  • 3 cups cooked chickpeas / 2 cans of chickpeas

  • 2 medium tomatoes

  • 1 can of whole tomatoes or 4 more fresh tomatoes

  • 1 ½ cups vegetable stock

  • 1 ½ cups couscous

  • 1 ½ cups vegetable stock

Herb sauce:

  • 1 cup parsley

  • 1/3 cup mint

  • ¼ cup coriander

  • 1 clove of garlic

  • ¼ cup olive oil

  • ½ tsp salt

  • Pepper to taste

  • Lemon juice to serve

Roasted root vegetables – optional:

  • 2 carrots

  • 3 parsnips

  • 5 shallots

  • 1 Tbsp olive oil

  • 1 Tbsp maple syrup

  • Salt, pepper


  1. Prepare all the ingredients. Chop tomatoes, capsicum, onion, and root vegetables – optional. Mince the garlic.

  2. I like to add roasted root vegetables to my couscous, but it is optional – Preheat the oven to 190’C. In a large bowl, place the vegetables, mix in maple syrup, olive oil, salt and pepper and roast them for 30 min.

  3. In a large pot, heat oil to medium, add onion and garlic. Sauté for 3 min. Add chopped capsicum, Moroccan seasoning, bell pepper flakes, and tomato paste. Stir until well combined and sauté for 5 more minutes.

  4. Add chopped tomatoes, canned tomatoes, chickpeas and vegetable stock. Place the lid on and simmer for 20min.

  5. In the meantime, prepare the couscous – in a large bowl, pour couscous and vegetable stock. Mix well and cover with a lid/ plate. Set aside for 10min.

  6. Remove the lid from the stew. Stir, and simmer for 10 more minutes. Add salt and pepper to taste.

  7. While the stew is thickening, make the herb sauce, in a food processor, place parsley, mint, coriander, garlic, salt, olive oil and pepper. Blend until smooth.

  8. Remove the lid from the couscous bowl. Add roasted vegetables and herb sauce. Mix well.

  9. Assemble the plate: Place couscous and pour the stew on top.

  10. Serve with lemon juice and garnish with fresh parsley.

  11. Enjoy!


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