Vegan chickpea soup healthy gluten free stew chickpeas

Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)

I adapted this recipe from my mother in law, and it was amazing!  She made it for us for dinner the last time we visiting and I couldn’t get enough.  I mean, anything with coconut cream is going to be amazing – but the combination of the cool coconut with the warm broth spices is absolutely perfect.

I always love finding new ways to jazz up chickpeas.  My favorite recipe lately has been the Easy Weeknight Coconut Chickpea Curry.  This recipe may look similar but is a completely new and different flavor profile.  Its such a cozy dish for a cool fall or winter night.

This also falls into my ‘Easy Weeknight Meals’ category – as something that can be ready in about 30 minutes.  Canned chickpeas for the win!  I love simple and quick recipes for busy nights during the work week, and this one is great because it the complex flavors make it feel like it took a long time to cook.

Vegan chickpea soup healthy gluten free stew chickpeas

Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)

A warm hearty vegan stew perfect for chilly nights. Simple whole ingredients come together in this comforting meal  Serve over rice or quinoa!
0 from 0 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Appetizer, Dinner, Soup, Stew
Cuisine Moroccan


  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 medium red onion diced
  • 4 large carrots sliced
  • 1.5 teaspoon coriander
  • 2 teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • 1.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups vegetable stock
  • 1 13.5 ounce can coconut milk, full fat
  • 1 28 ounce can crushed tomatoes
  • 1 cup dried red lentils
  • 2 14 ounce cans chickpeas, drained and rinsed
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut cream for garnish


  • In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften.  Add the carrots, and sauté for 5 minutes more.
  • Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
  • Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil.  Reduce heat to low and simmer for 20 minutes.  Add the chickpeas and cilantro and cook for another 10 minutes.
  • Remove the pot from heat, and add in the lemon juice.
  • Serve over rice.  Add additional chopped red onion, coconut cream, or cilantro to garnish.


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Chickpea Recipe, Chickpeas, Coconut Milk, Moroccan Stew, Stew, Vegan, Vegan recipe, Vegetarian
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!


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