Moroccan stew with chickpeas, roasted peppers and potatoes (vegan, gluten free)

Moroccan stew with chickpeas, roasted peppers and potatoes (vegan, gluten free)

This Moroccan stew is full of flavour from the garlic, ginger, turmeric, cumin and paprika and is best served with steamed broccoli to soak up all the lovely juicy sauce. I created this recipe as was looking for a lighter low fat meal for an easy dinner and this really delivers! It is so tasty and satisfying and is amazing the next day so well worth making double to have leftovers!

Chickpeas and roasted peppers are such a delicious combination and by adding a can of chickpeas to a meal it is a great way to bulk out the protein. Sunny loves her chickpeas and this dish was the first time she liked red peppers and she couldn’t get enough of them! She is her mothers daughter and loves things with a bit of tang so I think it was the lemon and apple cider vinegar that sold it to her!

If you love chickpeas check out my spinach and chickpeas channa saag curry which is so easy and delicious and also my spinach and chickpeas tapas which are both some of our favourites.


Serves 4

Prep time: 20 minutes

Cook time: 50 minutes


  • 750g new potatoes
  • 400g tin of chickpeas
  • 1 litre of vegetable stock
  • olive oil
  • 1 onion
  • zest and juice of 1 lemon
  • 3 red peppers (we used Romano but bell would be great too!)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 3 cloves of garlic
  • thumb sizes piece of ginger
  • 2 tbsp. tomato puree
  • 1 tbsp. apple cider vinegar (white wine or red wine vinegar would work too)
  • Fresh basil to garnish


  1. Preheat your oven to 180’C and slice your peppers lengthways into bite sized fingers
  2. Toss in a splash of olive oil and a pinch of salt and roast in the oven for about 20 minutes, turning halfway through
  3. Chop the potatoes into bite sized pieces and add to a pan with the vegetable stock. Bring to the boil and simmer for about 10-15 minutes until soft
  4. While the potatoes and peppers are cooking halve and thinly slice an onion and fry on a low heat for about ten minutes
  5. Finely chop the garlic and ginger and add to the pan with the lemon zest and juice, turmeric, paprika, cumin, tomato puree and apple cider vinegar and cook for a few minutes on a medium heat
  6. Add the roasted peppers and a pinch of salt and black pepper and stir to combine
  7. Drain the roasted potatoes reserving half of the stock (500ml). Add to an oven proof dish with the rest of the vegetables and stir well
  8. Bake in the oven for about 25-30 minutes until the potatoes are starting to crisp at the sauce has thickened
  9. Serve immediately and enjoy! Lovely with steamed broccoli

Leave a Comment

Your email address will not be published. Required fields are marked *