Baked Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 65 minutes pairs olive oil, large, finely chopped yellow onion, minced garlic cloves 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.

Prep: 15 min Cook: 50 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Moroccan-Spiced Chickpea and Sweet Potato Stew take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Moroccan-Spiced Chickpea and Sweet Potato Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Moroccan-Spiced Chickpea and Sweet Potato Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Moroccan-Spiced Chickpea and Sweet Potato Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Moroccan-Spiced Chickpea and Sweet Potato Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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