Moroccan Tempeh and Chickpea Stew

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Moroccan Tempeh and Chickpea Stew. Yeah, if you’re wondering, that bowl is being photographed on my sweet living room rug. I was running low on kitchen table space last night – just go with it. πŸ˜‰

This morning, my half marathon (that was supposed to be this Sunday) was cancelled due to weather. I am SOOOOO bummed out, so the excitement level may be semi-low today. 😦 😦 😦 However, yesterday I had the day off for President’s Day (happy b-day, George!) and took the opportunity to whip up this Moroccan Tempeh and Chickpea stew recipe in my crock pot that I adapted from the Fresh From the Vegan Slow Cooker cookbook my mom got me for Christmas. Let me tell you, that shiz is the bomb. It’s soooooooo GOOD! I am really into bold, spicy flavors, and this one is great because the spice level is tunable to suit your own tastes (so, if you’re like my sister or mom, and you don’t want to just mainline green chiles all day long like me, you can put as much or as little spice as you’d like). Since we LITERALLY have 95.7″ (7.9 feet / 2.43 meters) of snow in Boston, I figured a flavorful, warming stew would be a slam dunk, and would help thaw my extremities from the polar temperatures that are currently happening outside. Ugh. Over it! Can we send it back? (Sorry that’s my annoyed-with-my-race-being-cancelled voice talking).

Despite how annoyed I might be at the weather raining snowing on my parade, I have nothing but love for this amazing stew (seriously – so good). This recipe is wicked easy, super tasty, vegan and gluten free to boot (I put mine over couscous, but you can put yours over rice, quinoa or your fave gluten free grain. Also, if you buy Lightlife brand tempeh in original, it’s gluten free. Some other brands aren’t, so make sure you read your labels if you’re GF.). It’s also bursting with protein (for the gainz bro) and is simply filling and delicious. The best part about this dish is the “walk away” factor: you start it (which takes less than 15 minutes), and then you walk away and do something spectacular for 6 hours, then come back and voila! Dinner’s ready (aka the number one reason that crock pots are the sh*t). Don’t be intimidated by the long ingredient list, either, as most of the ingredients are pantry items that you should have (and if you don’t, then take this opportunity to go stock up because these spices are GREAT and you can use them to really amp up a lot of your dishes. B, I’m looking at you, my darling Betty Crocker). Here we go:

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Everything you need for this awesome stew: spices, diced tomato, tomato paste, chickpeas, prunes, almond butter, tempeh, peas, broth, apricots and a crock pot! Yum.

Moroccan Tempeh and Chickpea Stew


  • 1 Tbsp olive oil
  • 1 1/2 medium yellow onions, chopped
  • 1 heaping Tbsp minced garlic
  • 2 Tbsp tomato paste
  • 2 Tbsp almond butter
  • 1 1/2 heaping tsp coriander
  • 1/2 heaping tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne (if you’re into the spice, add a few extra shakes)
  • 2 cups veggie broth
  • 2 15-oz cans chickpeas, drained and rinsed
  • 8 ounces tempeh, diced
  • 1 14.5-oz can diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1 cup frozen peas
  • 1/2 cup pitted prunes, chopped
  • juice of 1 1/2 lemons, save the other 1/2 for garnish
  • 2 pinches of kosher salt and freshly ground black pepper


Step One: Make life easy: put all of the stuff that is not getting sauteed right into the crock pot (I used a 4 quartΒ  crock pot – sorry, I don’t know the equivalent in metric! 3.8 Liters? Haha). That would be: chickpeas, green peas, tomatoes, tempeh, apricot. Measure out your spices into a small bowl so you can just throw them into the sautee pan when it’s Go Time.
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I’ve thrown the tempeh, chickpeas, tomatoes, apricots, and peas right into the crock pot to make life just a little easier.

Step Two: Heat the olive oil over medium-high heat and saute the onion for a few minutes until it is tender and translucent. Add the garlic, almond butter, tomato paste and spices. Saute for 1 minute, then add 1/2 cup of veggie broth, stir and then transfer to the crock pot.
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I know that you all know what sauteeing onions looks like, so here is a shot of the tomato paste, almond butter, garlic and spices being added.

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The onions, garlic, paste, almond butter and spices kind of turn into this glorious, divine-smelling paste that you thin out with broth before adding to the crock pot. Make sure you scrape out all that goodness in there – it’s where all the flavor is hiding. πŸ˜‰

Step Three: Add the remaining cup of broth and season with salt and pepper to taste. Cover and simmer on low for 6 hours.
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Here’s the stew with all of the ingredients added ready to be simmered away in the crock pot.

Step Four: Turn the heat off (or turn on “warm”) and add lemon juice to taste, along with any additional spices (I originally started with 1/4 tsp of cayenne when I made this, so I added a few extra shakes to bring it up to L-level spiciness). You can add some fresh cilantro (~2 Tbsp) if you’d like, but I wasn’t feeling it and I honestly think it was great without.
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If you’re observant, you may have noticed that the color of the crock pot changed. That’s because I started out with a 5 -7 quart crock pot (which was enormous, and recommended by the cookbook) and switched it over to the 4 quart smallie that is my staple. I also added a little extra broth because it looked like it was drying out a bit.

Step Five: Serve pipin’ hot over couscous or rice, and enjoy!! πŸ˜€ πŸ˜€

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photo 4 (2)This recipe is definitely one you want in your arsenal – it’s easy, nutritious, filling and very flavorful. Your belly will be full and happy from this one. Also, it is omnivore certified – a non-veg friend had it last night and LOVED it! So you can make it for your non-veg peeps and they won’t even realize that what they are eating is vegan (the tempeh looks like chicken, so you can just say “uh-huh” if they ask you what it is). It’s so good that I’m excited to eat leftovers tonight. YUM. I hope you guys like this one as much as I do – it’s killer.

With warmth,
L ❀

PS: Yeah.


My friend sent me this – we are less than an inch behind the B-lo! Say whaaaaat!!! Ridic.

27 thoughts on “Moroccan Tempeh and Chickpea Stew

  1. Not running through the snow, ice, and frigid temps on the Cape sounds like a real bummer.– sounds like you should revise your weekend plans to include snowshoeing in CT instead! I am sure we can put together a woodland trek that will provide as much exercise & excitement; you can even wear one of your nephew’s bibs (har har) while you do it!


  2. Great recipe L! Looks delicious! We love Moroccan flavours; such depth! We’ll have to give this recipe a try- too good not to! We have a similar recipe we made in January- we’ll have to pass it on…but I think yours is still going to win hands down! x


  3. Oh nooo!!!! That is such a bummer! I know you have been training so hard for that half! I have had to drop out of a few halfs in the past last minute because of injuries, so I know how disappointing that is. Are you signed up for any spring ones? But on the bright side, your Moroccan stew sounds amazing! I love spicy! I don’t have a crock pot, but I might try to make this in my Dutch oven and just simmer it really low for awhile, or maybe stick it in the oven for at few hours at a really low temp. Thanks for sharing! And can it be summer now please? So over this weather. I just want to run outside again!


    • I am currently perusing the spring halfs in the area, so any suggestions for great ones are welcome! πŸ™‚ And thanks dude – I am trying not to be too bummed about it (but booooo!). Also that stew WAS amazing, I bet you could def simmer it on low for a few hours and it would be equally amazing (also, my crock pot is not fancy and I got it at Target a few years ago for like $30. Totally worth it!). I hope you enjoy the recipe – it’s just really damn good (and totally perf for the cold/blizzards)! I’m so over the weather too and it’s just like…ughhh there are 8 feet of snow on the ground it’s going to take until like June to melt all of it! Luckily, it can’t snow forever, so soon enough we will be able to run outside again! πŸ˜€


      • I can’t wait for all the snow to melt, but at the same time, I’m dreading how long it will take to melt, haha. I haven’t done a lot of spring half marathons, but the ones I have done are the Boston Run to Remember (which is always memorial day weekend so I’ve only done it once) and the Heartbreak Hill half marathon – which is different now since I ran it. I think it’s in early June and Runner’s World organizes it. Very hilly, but a great, challenging course! I actually like the hills but there are a lot of them in JP so I’m used to them. If you want to go out of state, there is the Cox Sports one in Providence, RI in early May (first weekend i think) I did the full marathon a few years ago but they have a half as well. Nice course through part of downtown providence and through residential areas and along the water. I hope you are able to find and sign up for one you’ll enjoy!


  4. Sucks to train hard for something only to have it canceled. 😦 I cannot comprehend that much snow. I just hope it doesn’t melt all at one time… yikes!!
    I finally got my snow day yesterday. We got a whopping 4-5 inches…. wheeeeeeeew! πŸ˜‰
    This stew looks extra hearty and it is perfect for the snowy days!


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