Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A warming vegetarian stew featuring tender sweet potatoes and chickpeas simmered in a fragrant blend of Moroccan spices. This Middle Eastern-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, chopped, carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 2 cups canned chickpeas, drained and rinsed
• 14 oz can diced tomatoes, canned
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 2 diced carrots, sauté for 5 minutes until softened.
2. Step 2: Add 2 peeled and cubed sweet potatoes and 4 minced garlic cloves, cooking for another 2 minutes until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; cook spices with vegetables for 1 minute to bloom the flavors.
4. Step 4: Pour in 4 cups vegetable broth, 2 cups rinsed chickpeas, and 14 oz canned diced tomatoes. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the sweet potatoes are tender and the stew has thickened.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves.
7. Step 7: Serve hot with lemon wedges on the side to squeeze over the stew for added brightness.