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Rich and Colorful Moroccan Meatball Chickpea Stew

5 from 3 votes
Oshrit Abergil – @oshritabergil
A hearty beef and chickpea stew for a weekend family dinner.
Servings: 4



  • 1.1 pounds / 500 grams ground lamb/beef (or both)
  • 1 large onion, finely chopped
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons panko
  • 1 egg
  • 1 teaspoon paprika
  • ½ teaspoon Baharat
  • ½ teaspoon cumin
  • ½ teaspoon ground black pepper
  • A pinch of cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons oil
  • ½ teaspoon coarse salt


  • 1 red bell pepper, cut into strips
  • 4 garlic cloves, minced
  • 6 whole garlic cloves
  • 4 dried red chili peppers, cut into half
  • 1 bunch cilantro, chopped
  • 1 cup canned chickpeas or semi-cooked chickpeas
  • 1 tablespoon tomato paste
  • 2 tablespoon paprika
  • 1 flat teaspoon cumin (optional)
  • ½ teaspoon ground black pepper
  • 1 teaspoon coarse salt
  • boiling water


  • Mix all the ingredients together and set aside for 30 minutes.
  • In a large pot, fry the meatballs for a minute on each side, then remove and set aside.
  • Add the peppers and sauté until they are soft. Add the garlic, red peppers and chickpeas and sauté for a minute.
  • Add the spices, tomato paste and cilantro, mix and pour over the boiling water.
  • Cook on high heat for 10 minutes, then put in the meatballs, cover and cook on a high flame for another 5 minutes.
  • Lower the heat and cook for 35 minutes.
  • Cook uncovered for 5 minutes to reduce the sauce.


To enhance flavor, mix ½ tablespoon paprika, 2 minced garlic cloves, 4 tablespoons oil in a bowl and pour over the meatballs after adding them to the stew.


Frequently Asked Questions

Do I have to use Baharat and cumin?
Not really, As long as you have paprika, garlic, salt and pepper – you’re gonna be okay!

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