Moroccan Chickpea Stew with Whole-Wheat Couscous

Passata is a great flavor-enhancing pantry staple to have on hand for soups, stews, sauces and chilies. Here, we’ve added the jarred purée to warmly spiced chickpeas to make a vibrantly colored, rich-tasting vegetarian stew.

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Prep Time
30 min
Cook Time
25 min
55 min


  • 1 tsp olive oil, divided
  • 1 red onion, finely chopped
  • 1-inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 turnip, diced
  • 1 red bell pepper, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt, divided
  • 1/4 tsp plus 1/8 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cayenne pepper
  • 2 15-oz BPA-free cans unsalted chickpeas (aka garbanzo beans), drained and rinsed
  • 1½ cups jarred unsalted puréed strained tomatoes (aka passata)
  • 2 tbsp unsweetened raisins
  • 2 tbsp fresh orange juice
  • 1 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
  • 1 cup whole-wheat couscous
  • 2 tbsp chopped fresh cilantro


  1. Brush a Dutch oven or large heavy-bottomed saucepan with 1/2 tsp oil and heat on medium. Add onion, ginger and garlic and sauté, stirring frequently, until softened, about 3 minutes. Add carrots and turnip and sauté for 5 minutes. Add bell pepper, cumin, 1/4 tsp salt, cinnamon, coriander and cayenne and sauté until bell pepper is tender, about 7 minutes.
  2. Stir in chickpeas, tomatoes, raisins, orange juice, honey and 1 cup water and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes more, until all vegetables are tender and liquid has reduced.
  3. Meanwhile, to a heat-proof bowl, add couscous and 1¼ cups boiling water. Stir in remaining 1/2 tsp oil and 1/4 tsp salt. Cover and let stand until tender, about 5 minutes. Fluff with a fork and divide among bowls. Top with chickpea mixture and cilantro, dividing evenly.

Nutrition Information

  • Serving Size 1 1/2 cups stew and 3/4 cup couscous
  • Calories 470
  • Carbohydrate Content 94 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 18 g
  • Protein Content 19 g
  • Saturated Fat Content 0 g
  • Sodium Content 347 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g