Moroccan Cumin-Spiced Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A hearty Moroccan-inspired stew combining half the usual spice blend with sweet potatoes and chickpeas for a comforting, mildly spiced vegetarian dish. This Moroccan-inspired vegan recipe, ready in about 40 minutes, pairs olive oil, yellow onion, 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.

Ingredients

• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 2 medium (about 14 oz), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• 4 wedges for serving lemon wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, and 1/2 tsp smoked paprika, cooking for 1 minute to toast the spices gently.
3. Step 3: Add 2 medium peeled and diced sweet potatoes (1/2-inch cubes), 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, bring stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until sweet potatoes are tender and stew thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with 4 lemon wedges on the side to squeeze over the stew for bright acidity.