Lablabi-inspired Chickpea and Carrot Stew with Couscous

Nutrition · per serving

Steps

1. 1

   Prep everything first: dice the onion, slice the carrots, chop the garlic, roughly chop the parsley, juice the lemon, and measure out the spices, couscous, and liquids. Having the spices ready makes it easier to bloom them quickly without burning.

   1 medium (about 150 g) yellow onion, finely diced300 g carrots, peeled and sliced into thin rounds3 cloves garlic, finely chopped15 g flat-leaf parsley, roughly chopped1/2, juiced lemon
2. 2

   Heat olive oil in a wide saucepan or deep sauté pan over medium heat. Add the onion with a pinch of the salt and cook for 5-6 minutes until softened and lightly golden. Stir in the carrots and cook for 4 minutes more so they begin to sweeten at the edges.

   2 tbsp olive oil1 medium (about 150 g) yellow onion, finely diced1 tsp, plus more to taste sea salt300 g carrots, peeled and sliced into thin rounds
3. 3

   Add the garlic, ground cumin, ground cinnamon, ground coriander, and sweet paprika. Stir constantly for 30 seconds until fragrant, then mix in the tomato paste and cook for 1 minute to deepen its flavour and colour.

   3 cloves garlic, finely chopped2 tsp ground cumin1/2 tsp ground cinnamon1 tsp ground coriander1 tsp sweet paprika1 tbsp tomato paste
4. 4

   Add the chickpeas, vegetable stock, remaining salt, and black pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the carrots are tender and the broth has thickened slightly. For a more rustic texture, crush a spoonful of chickpeas against the side of the pan to naturally thicken the stew.

   400 g cooked chickpeas, drained and rinsed500 ml vegetable stock1 tsp, plus more to taste sea salt1/4 tsp black pepper
5. 5

   While the stew simmers, place the couscous in a heatproof bowl with the olive oil and sea salt. Pour over the boiling water, stir once, cover, and leave for 5 minutes. Fluff with a fork so the grains separate and stay light rather than clumping.

   120 g medium couscous1 tsp olive oil1/4 tsp sea salt180 ml boiling water
6. 6

   Finish the stew with the lemon juice and chopped parsley. Taste and adjust seasoning if needed. The final texture should be spoonable and glossy, not watery; if needed, simmer for another 2-3 minutes.

   1/2, juiced lemon15 g flat-leaf parsley, roughly chopped
7. 7

   Spoon the couscous onto warm plates or shallow bowls and ladle over the stew. Scatter with toasted flaked almonds and extra parsley leaves, then finish with a light drizzle of extra-virgin olive oil. Serve right away while the couscous is fluffy and the stew is hot.

   20 g toasted flaked almondsa small handful extra parsley leaves1 tsp extra-virgin olive oil

Origin & History

Moroccan home cooking often combines pulses, vegetables, warm spices, and grains into deeply comforting one-pan meals. While this version is a modern, streamlined stew rather than a strict traditional classic, it draws on the sweet-savory spice profile and everyday pantry ingredients that are central to Moroccan cooking.