A warming blend of sweet potatoes, chickpeas, and Moroccan spices for satisfying plant-based comfort.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 500g)
02 - 1 large onion, finely chopped
03 - 2 medium carrots, sliced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (400g) diced tomatoes, undrained
07 - 1 can (400g) chickpeas, drained and rinsed
→ Spices & Aromatics
08 - 2 tablespoons olive oil
09 - 1 ½ teaspoons ground cumin
10 - 1 teaspoon ground coriander
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon ground cinnamon
13 - ½ teaspoon ground turmeric
14 - ¼ teaspoon cayenne pepper (optional)
15 - ½ teaspoon ground black pepper
16 - 1 teaspoon salt
→ Liquids
17 - 750 ml vegetable broth
→ Garnish
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - Lemon wedges, for serving
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced carrots and sauté for approximately 5 minutes until softened.
02 - Stir in the minced garlic and diced red bell pepper. Cook for an additional 2 minutes.
03 - Add the ground cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper. Stir continuously for 1 minute until fragrant.
04 - Incorporate the diced sweet potatoes, undrained diced tomatoes, drained and rinsed chickpeas, and vegetable broth into the pot. Increase heat to bring the mixture to a boil.
05 - Reduce the heat to low, cover the pot, and allow the stew to simmer for 25–30 minutes, or until the sweet potatoes are tender when pierced.
06 - Taste the stew and adjust salt and pepper as needed.
07 - Serve the Moroccan-spiced stew hot, garnished with chopped fresh cilantro or parsley and accompanied by lemon wedges.
