Anti Inflammatory Moroccan Cinnamon-Spice Mushroom & Chickpea Stew

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Moroccan Cinnamon-Spice Mushroom & Chickpea Stew

Warm, deeply aromatic, and built on a lineup of ingredients that genuinely pull their weight when it comes to fighting inflammation, this stew is the kind of bowl you'll want on repeat all winter long. Turmeric, ginger, cinnamon, and cumin aren't just there for flavor — each one brings well-documented anti-inflammatory properties, and together they create a broth that smells like a Marrakech spice market and tastes even better. Cremini mushrooms are sautéed until golden and nearly dry before the spices go in, which means every bite is rich and meaty without a drop of animal protein in sight. Chickpeas add plant-based protein and fiber, soaking up that spiced broth as the stew simmers low and slow for 20 to 25 minutes until everything is thick, tender, and deeply satisfying. A squeeze of fresh lemon juice stirred in at the end brightens the whole pot and keeps the flavors lively rather than heavy. Extra-virgin olive oil ties it all together as the cooking fat, which fits right in with an eating pattern focused on reducing inflammation rather than stoking it. This recipe makes four servings, so it's perfect for a weeknight dinner with leftovers that somehow taste even better the next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 lb cremini mushrooms, quartered
1 ½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups low-sodium vegetable broth
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!