Moroccan-Style Chickpea & Tomato Stew
with Lemony Yogurt & Garlic Pitas
- Sesame
- Wheat
- Milk
We can’t get enough of the aromatic, richly-spiced flavors of Moroccan cuisine—so we’re channeling them into a steamy, hearty stew that’s sure to warm you from the inside out. Carrot, onion, and chickpeas are seasoned with garlic powder, earthy cumin, spicy chili flakes, fresh ginger, umami-packed tomato paste, and a smoky cinnamon paprika spice blend, then simmered in a tomato broth until thickened. It’s all dolloped with lemony yogurt and served with garlicky toasted pitas for dipping, because you won’t want to let a drop of this stew go to waste.
Ingredients
3 ounce
Carrot
3 unit
Veggie Stock Concentrate
1 unit
Chickpeas
1 unit
Tomato Paste
1 unit
Onion
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
1 tablespoon
Smoky Cinnamon Paprika Spice
1 teaspoon
Cumin
14 ounce
Diced Tomatoes
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince ginger. Drain chickpeas (no need to rinse). Roughly chop cilantro.
• Heat a drizzle of olive oil in a medium pot over medium-high heat. (Use a large pot for 4 servings.) Add carrot, diced onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 4-6 minutes.
• Stir in ginger, cumin, Cinnamon Paprika Spice, half the garlic powder (you’ll use the rest later), and a pinch of chili flakes if desired. Cook, stirring, for 30 seconds. • Stir in tomato paste and chickpeas. Cook, stirring, for 1 minute.
• Add diced tomatoes, stock concentrates, 1½ cups warm water (3 cups for 4 servings), half the cilantro, ½ tsp sugar (1 tsp for 4), pepper, and a couple big pinches of salt to pot. Bring to a boil, scraping up any browned bits from bottom of pot. • Reduce heat to medium low and simmer until thickened, 10-12 minutes. TIP: The stew should be fairly thick— if you prefer it a bit brothier, add water 1 TBSP at a time until it reaches desired consistency.
• While stew simmers, zest and quarter lemon. • In a small bowl, combine yogurt, a squeeze of lemon juice, and a pinch of lemon zest. Season with salt. • Place pitas on a baking sheet; brush or drizzle with olive oil. Sprinkle with remaining garlic powder and salt. • Toast on middle rack of oven until golden, 3-5 minutes.
• Stir a squeeze of lemon juice and a pinch of remaining lemon zest into stew. Taste and season with salt, pepper, and more lemon juice and zest if desired. • Divide stew between bowls and top with lemony yogurt and remaining cilantro. Serve garlic pitas on the side. (TIP: Tear off and dip in pieces while you eat!) Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, aromatic spice blend, though some found it too tomato-heavy or cinnamon-forward 🌶️.
- Ease of prep: Customers appreciated how quick and simple this one-pot meal was to prepare.
- Suggestions: Consider adding more vegetables like zucchini or kale; some preferred serving it over rice or couscous.
- Leftovers: Several mentioned it reheated well, with flavors improving the next day.
- Portions: Many were pleasantly surprised by the generous serving size, often stretching to 3-4 meals.
- Yogurt sauce: Customers overwhelmingly wanted more of the lemony yogurt topping to balance the flavors.
Reviews from our home cooks
Recipe: 5 stars/ingredients: 1 star. I made this tonight and doubled the chickpeas. It still seemed watery but the flavor is amazing!!! The seasonings are incredible. Highly recommend!!! On the negative side, the tiny yogurt packet barely made dip for one person. The cilantro was tired, the ginger was muddy and had a tough part I couldn't use, and the carrots were so old they wiggled when I shook them. I threw them out and used my own.
This was fairly good....but...I feel like this recipe might have lent itself better to a few hours in the slow cooker. Flavors were nice, but they didn't quite meld during the time suggested to cook. Basically just tasted like chickpeas and canned tomatoes. If I ordered it again that's probably what I would do with it (start earlier and let it simmer for hours or throw in slow cooker in the morning). Just for what it's worth! I know that doesn't work for everyone and you can't really call for that in the recipe but just passing along. The lemon yogurt sauce gave it a nice zing and contrast to the warm/smoky stew. Loved the pitas in the oven!
Very easy to make, nice combo of flavors. The lemon gives the stew a fresh kick. Never thought to add garlic powder to the pita either ... just great
Reminds me of the soup I order at our favorite Moroccan restaurant. Hope to see this available again soon. The lemony yogurt topping was a nice touch.
The lemon works so nicely with the moroccan spices! Delicious and easy, I loved this dish.
Very good combination of Moroccan flavors for this meatless stew. Highly recommend!
One of my new favorites! The sweet/smoky flavor combination was wonderful. The lemon yogurt sauce was perfect way to cool down the stew, both in temperature and in taste. HelloFresh, please offer this dish again!
The pitas were very popular. The stew turned out to be more of a soup, but was still something my family enjoyed. We served it with the Mediterranean vegetables and it was the perfect cold weather dinner.
The stew was very flavorful. I wanted another piece of pita so I could mop the bowl and not leave anything in it
This was a great vegetarian recipe. It was incredibly filling as well. Dipping the pita in the soup is the way to go. I added the full chili flake packet and it had a really nice kick
