Baked Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty and aromatic stew bursting with warm Moroccan spices, tender sweet potatoes, and protein-rich chickpeas, perfect for cozy dinners. This Mediterranean-inspired vegan recipe, ready in about 65 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 600g), peeled and diced into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can (14 oz) canned diced tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large oven-safe pot, heat 3 tbsp olive oil over medium heat. Add 1 large finely chopped yellow onion and 4 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon; cook for 1 minute until spices are aromatic.
3. Step 3: Add 2 medium peeled and diced sweet potatoes (about 600g) and 1 can (15 oz) drained chickpeas. Mix well to coat with spices.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes with their juices and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring stew to a simmer on stovetop, then cover and transfer to preheated oven. Bake for 35-40 minutes until sweet potatoes are tender and stew is thickened.
6. Step 6: Remove from oven and stir in 1/4 cup chopped fresh cilantro before serving.