Moroccan Spiced Chickpea Sweet Potato (Print Version)

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.

# Additional Tips::

01 -
  • Ready in under an hour
  • Naturally gluten-free and vegan friendly
  • Uses mostly pantry staples
  • Freezes beautifully for meal prep
  • Packed with plant-based protein and fiber
02 -
  • Naturally high in fiber and protein
  • Rich in vitamins A and C from sweet potatoes and bell peppers
  • Budget friendly using simple affordable ingredients
  • Easily customizable to what you have on hand
  • Perfect for meal prep can be made ahead and reheated
03 -
  • For maximum flavor development, toast whole spices like cumin and coriander seeds in a dry pan until fragrant, then grind them fresh for this recipe. The difference in aroma is remarkable compared to pre-ground spices.
  • When chopping sweet potatoes, aim for uniform 1-inch cubes so they cook evenly. Pieces that are too small will disintegrate while larger chunks might remain undercooked.
  • If you have time, make this stew a day ahead. The flavors deepen significantly overnight, transforming a good stew into an exceptional one. Just reheat gently when ready to serve.

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