Savory Moroccan Meatball and Chickpea Stew
Introduction
Infused with warm spices, earthy vegetables, and succulent beef meatballs, this Moroccan-inspired ragoût is a vibrant, comforting dish perfect for chilly evenings or when you crave bold flavor. This stew brings together tender chickpeas, spiced tomato broth, and a bouquet of aromatic spices like cumin, coriander, cinnamon, and turmeric.
A classic dish in Moroccan home cooking, this version is simplified for your kitchen—yet it captures all the complexity and depth of flavor that makes North African cuisine so special.
Why You’ll Love This Recipe
- Hearty and warming, perfect for weeknight dinners or weekend feasts
- Features classic Moroccan spices and textures
- A complete one-pot meal with protein, vegetables, and legumes
- Freezer-friendly and great for meal prep
- Naturally gluten-free (if you skip or replace the breadcrumbs)
Ingredients
For the Meatballs
- 500g ground beef
- 60g breadcrumbs
- 60ml milk
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- Salt and pepper, to taste
For the Stew
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 tsp ground ginger
- 1 tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 500ml beef broth
- ¼ cup fresh coriander, chopped (plus extra for garnish)
Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4–6
- Calories: ~450 kcal per serving
Instructions
Step 1: Make the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic, cumin, coriander, cinnamon, salt, and pepper.
- Mix gently until well combined.
- Form into small meatballs (about 1 inch in diameter). Set aside.
Step 2: Brown the Meatballs
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add meatballs in batches and brown on all sides (they don’t need to be fully cooked).
- Remove and set aside on a plate.
Step 3: Cook the Vegetables
- In the same pot, add onions, carrots, and red bell pepper.
- Cook for about 5 minutes, stirring occasionally, until softened.
Step 4: Add Spices and Base
- Stir in the ginger, turmeric, paprika, and cayenne.
- Let cook for 1 minute to bloom the spices.
- Add chickpeas, diced tomatoes, and beef broth.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Step 5: Return Meatballs to the Pot
- Add browned meatballs back into the stew.
- Simmer for another 15 minutes, or until meatballs are cooked through and sauce has thickened slightly.
Step 6: Finish and Serve
- Stir in chopped coriander just before serving.
- Ladle into bowls and garnish with extra herbs.
Tips for Success
- Use lean ground beef for less grease in the stew.
- For added richness, use a mix of beef and lamb.
- Want more heat? Add extra cayenne or a pinch of harissa paste.
- This stew pairs beautifully with couscous, rice, or warm flatbread.
Serving Suggestions
- Serve over fluffy couscous, jasmine rice, or mashed potatoes
- Pair with a simple side like:
- Add a spoonful of plain yogurt or labneh for contrast
- Refresh the palate with Blueberry Lemonade
Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 2 months
- Reheat: Gently on the stovetop or in the microwave, adding a splash of broth if needed
More Recipes You Will Love
- Chicken Enchiladas
- Crockpot Nacho Dip
- Sheet Pan Quesadillas
- Dorito Casserole
- Easy Pumpkin Spice Muffins
Final Thoughts
This Moroccan Meatball and Chickpea Stew is a rich, flavorful dish that celebrates the magic of warm spices and simple ingredients. From the cinnamon-kissed meatballs to the hearty chickpea-tomato broth, every bite delivers comfort, culture, and a bit of culinary adventure.
Tried it? Tag @chefmaniac and share your stew bowl! For more globally inspired comfort food, follow Jason Griffith and the ChefManiac kitchen.
