Dinner

Moroccan Chickpea Stew with Sweet Potatoes

Name: Moroccan Chickpea Stew with Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 piece -inch fresh ginger, grated; 2 medium sweet potatoes, peeled and cubed; 3 cups vegetable broth; 1 large carrot, sliced; 1 zucchini, chopped; 2 cups fresh spinach or kale; Moroccan Spice Blend:; 2 tsp ground cumin; 1 ½ tsp smoked paprika; 1 tsp ground coriander; ½ tsp cinnamon; ½ tsp turmeric; ½ tsp cayenne pepper; Salt and black pepper, to taste; Fresh cilantro or parsley, chopped; Lemon wedges; Toasted almonds or sesame seeds

Servings: 6 Total Time: 50 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Moroccan Chickpea Stew with Sweet Potatoes is a warm, hearty, and aromatic dish inspired by the rich culinary traditions of North Africa. This plant-based stew combines protein-packed chickpeas, naturally sweet chunks of sweet potato, and a medley of vegetables simmered in a spiced tomato broth infused with warm Moroccan spices like cumin, cinnamon, paprika, and coriander. The result is a comforting bowl that’s both nourishing and full of exotic flavors.

This dish is a perfect example of how healthy eating doesn’t have to be bland—it’s naturally vegan, gluten-free, and incredibly satisfying. The balance of savory, sweet, and slightly spicy notes makes it one of the most flavorful and comforting stews you’ll ever try.

Why I Love This Recipe

I love this recipe because it feels like a hug in a bowl. The sweet potatoes add natural sweetness that balances the earthy chickpeas and bold spices, while the tomatoes and broth bring it all together into a rich stew. It’s wholesome, filling, and packed with nutrients without being heavy. I also appreciate how budget-friendly and accessible it is—most of the ingredients are pantry staples.

Another reason I adore this recipe is its versatility. You can enjoy it on its own, with fluffy couscous, or spooned over rice. It reheats beautifully, making it perfect for meal prep.

Why It’s a Must-Try Dish

This stew is a must-try because:

It’s healthy yet hearty, rich in fiber, protein, and vitamins.
It’s vegan and gluten-free, making it suitable for most diets.
The spice blend is aromatic and warming, offering a taste of Morocco in your kitchen.
It’s one-pot cooking, easy to make, and great for busy weeknights.
Perfect for meal prep and freezing—flavors deepen as it rests.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6
Calories per Serving: ~320–350 kcal
Course: Main Course
Cuisine: Moroccan / North African Inspired

Ingredients

Base:

2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated

Vegetables & Legumes:

2 medium sweet potatoes, peeled and cubed (about 3 cups)
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 can (14 oz / 400 g) diced tomatoes
3 cups vegetable broth (or water)
1 large carrot, sliced (optional)
1 zucchini, chopped (optional)
2 cups fresh spinach or kale

Moroccan Spice Blend:

2 tsp ground cumin
1 ½ tsp smoked paprika
1 tsp ground coriander
½ tsp cinnamon
½ tsp turmeric
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste

Garnish (Optional):

Fresh cilantro or parsley, chopped
Lemon wedges
Toasted almonds or sesame seeds

Cooking Directions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and ginger, cooking until fragrant.
Add Spices: Stir in cumin, paprika, coriander, cinnamon, turmeric, and cayenne. Toast the spices for 30 seconds to release flavor.
Add Vegetables: Add sweet potatoes, carrots, and zucchini. Stir to coat with spices.
Simmer Stew: Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until sweet potatoes are tender.
Add Greens: Stir in spinach or kale. Cook for 2–3 minutes until wilted. Taste and adjust seasoning.
Serve: Garnish with fresh herbs, a squeeze of lemon, and optional toppings.

Step-by-Step Preparation Method

Chop all vegetables and prepare spice blend in a small bowl.
Heat olive oil and sauté onion until golden.
Add garlic and ginger for extra depth.
Stir in spices and toast lightly to awaken flavors.
Add sweet potatoes, carrots, zucchini, chickpeas, tomatoes, and broth.
Simmer until sweet potatoes are soft.
Stir in spinach or kale just before serving.
Garnish with herbs, lemon, and nuts if desired.

How to Serve

Serve hot in bowls with crusty bread, couscous, or fluffy basmati rice.
Add a dollop of yogurt (or dairy-free yogurt) on top for creaminess.
Garnish with fresh cilantro and lemon juice for brightness.

Recipe Tips

Cut sweet potatoes into even cubes for uniform cooking.
Use fire-roasted diced tomatoes for extra flavor.
Adjust spice level by reducing or increasing cayenne.
Let stew sit for a few hours before serving—the flavors deepen beautifully.

Variations

Protein Boost: Add cooked shredded chicken or lamb (non-vegan version).
Grain Addition: Serve over quinoa, couscous, or farro for extra fiber.
Creamy Version: Stir in a splash of coconut milk before serving.
Spicier Stew: Add harissa paste for authentic Moroccan heat.
Extra Veggies: Add bell peppers, peas, or green beans.

Freezing & Storage

Refrigeration: Store in an airtight container for 4–5 days.
Freezing: Freeze cooled stew in airtight containers for up to 2 months. Thaw in refrigerator overnight before reheating.
Reheating: Warm gently on the stovetop with a splash of water or broth.

Special Equipment Needed

Large heavy-bottomed pot or Dutch oven
Wooden spoon or spatula
Sharp knife for chopping vegetables

Conclusion

Moroccan Chickpea Stew with Sweet Potatoes is the ultimate one-pot wonder—flavorful, wholesome, and deeply comforting. It’s a dish that celebrates the richness of Moroccan spices while being incredibly easy to prepare. Whether you’re vegan, health-conscious, or just love bold flavors, this stew deserves a permanent place in your weekly rotation. Serve it with warm bread or rice, and you’ve got a nourishing, satisfying meal that will warm body and soul.

Print Recipe