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
ounce
Carrot
unit
Veggie Stock Concentrate
unit
Chickpeas
unit
Tomato Paste
unit
Onion
unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
tablespoon
Smoky Cinnamon Paprika Spice
teaspoon
Cumin
ounce
Diced Tomatoes
unit
Lemon
tablespoon
Yogurt
(Contains: Milk)
teaspoon
Chili Flakes
teaspoon
Garlic Powder
ounce
Cilantro
thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
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.
