Save This fragrant Moroccan-Spiced Chickpea and Sweet Potato Stew has become my go-to comfort meal whenever I crave something hearty yet nutritious. The combination of tender sweet potatoes, protein-rich chickpeas, and warming Moroccan spices creates a symphony of flavors that transports you straight to North Africa.
I first created this stew during a particularly cold winter when I was craving something warming but healthy. My family was instantly hooked by the aromatic spices and hearty texture, and it has since become our favorite meatless Monday tradition.
Ingredients
- Sweet potatoes: provide natural sweetness and a velvety texture when cooked. Look for firm ones with unblemished skin for best results.
- Onion and garlic: create the aromatic foundation. Fresh garlic cloves will give you much better flavor than pre-minced options.
- Carrots: add natural sweetness and color. Choose bright orange ones for best flavor and nutrition.
- Red bell pepper: brings a subtle sweetness and vibrant color. Select one that feels heavy for its size.
- Chickpeas: offer protein and satisfying texture. Canned works perfectly but rinse well to remove excess sodium.
- Diced tomatoes: provide acidity and umami. Fire-roasted varieties add extra depth if available.
- Cumin ground coriander smoked paprika cinnamon and turmeric: create the authentic Moroccan flavor profile. Toast them briefly to maximize their aromatic qualities.
- Vegetable broth: forms the flavorful base. Use low-sodium if watching salt intake.
- Fresh cilantro or parsley: brightens the finished dish. Always add at the very end to preserve the fresh flavor.
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers but doesn't smoke. Add the diced onion and sliced carrots, stirring occasionally for a full 5 minutes. This initial slow cooking develops sweetness and builds your flavor foundation. The onions should become translucent but not brown.
- Add Aromatics:
- Add the minced garlic and diced red bell pepper to the pot. Cook for exactly 2 minutes, stirring frequently to prevent the garlic from burning which would create bitterness. The garlic should become fragrant but not colored.
- Bloom the Spices:
- Add all your measured spices to the vegetable mixture cumin, coriander, paprika, cinnamon, turmeric, cayenne if using, salt, and black pepper. Stir continuously for 1 minute to toast the spices and coat the vegetables. Your kitchen will fill with an incredible aroma, and this step is crucial for developing deep flavor.
- Build the Stew:
- Add the diced sweet potatoes, canned tomatoes with their juice, drained chickpeas, and vegetable broth. Stir well to combine everything and scrape any spices from the bottom of the pot. Bring the mixture to a gentle boil, which should take about 5 minutes.
- Simmer to Perfection:
- Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 25 to 30 minutes. Check occasionally and stir gently to prevent sticking. The stew is ready when the sweet potatoes are fork-tender but still hold their shape. If the stew seems too thin, continue simmering uncovered for a few more minutes.
- Adjust and Finish:
- Taste the stew and adjust the seasoning with additional salt or spices if needed. For a thicker consistency, use the back of your spoon to mash some of the sweet potato pieces against the side of the pot.
- Serve with Love:
- Ladle the hot stew into bowls. Generously sprinkle with freshly chopped cilantro or parsley and serve with lemon wedges on the side. The citrus brightness perfectly balances the rich spices.
Pin it The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when experimenting with vegetarian cooking. Just that one ingredient adds a subtle smokiness that gives the stew a meaty depth without any animal products. My daughter who typically avoids vegetable stews always asks for seconds when I make this version.
Storage and Reheating
This stew actually improves with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken considerably when chilled, so when reheating, add a splash of vegetable broth or water to reach your desired consistency. Warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking.
Make It Your Own
The beauty of this stew lies in its adaptability. Feel free to customize it based on what you have available in your pantry or garden. Butternut squash works beautifully in place of sweet potatoes. For additional protein, stir in a handful of chopped kale or spinach during the last 5 minutes of cooking. If you enjoy heat, increase the cayenne pepper or add a diced jalapeño with the bell pepper. For a heartier version, brown some ground lamb or beef before starting with the onions.
Serving Suggestions
While delicious on its own, this stew truly shines when paired with the right accompaniments. Traditionally, Moroccan stews are served with couscous, which cooks in just 5 minutes and soaks up the flavorful broth beautifully. For a gluten-free option, serve over fluffy quinoa or brown rice. A dollop of plain yogurt or a sprinkle of toasted almonds adds wonderful textural contrast. For an authentic touch, serve with warm pita bread or homemade flatbread for scooping up every last bit of sauce.
Cultural Context
This stew draws inspiration from traditional Moroccan tagines, slow-cooked stews named after the conical earthenware pots they're cooked in. The combination of sweet and savory flavors is characteristic of North African cuisine, where fruits often appear in savory dishes. The warming spice blend reflects Morocco's position at the crossroads of many trade routes throughout history. While not strictly traditional, this adaptation captures the essence of Moroccan flavors in a format accessible to home cooks without specialized equipment.
Pin it This stew freezes beautifully, making it a fantastic make-ahead meal. Simply cool completely and store in airtight containers.
Frequently Asked Questions
- → Can I use butternut squash instead of sweet potatoes?
Yes, butternut squash can be substituted for sweet potatoes for a similar texture and sweetness.
- → How spicy is this stew?
The stew is mildly spicy, but you can control the heat by adjusting or omitting the cayenne pepper.
- → What can I serve alongside this dish?
It pairs well with couscous, rice, or crusty bread for a complete, satisfying meal.
- → Is this stew suitable for meal prep?
Absolutely. The flavors deepen as it sits, making it a great make-ahead option for lunches or dinners.
- → Can I make this stew oil-free?
Yes, you can sauté the vegetables in a splash of broth instead of olive oil if desired.
- → How do I thicken the stew?
For a thicker texture, mash some of the sweet potatoes against the side of the pot before serving.