Moroccan-Spiced Chickpea Stew with Roasted Vegetables
A hearty vegan stew with chickpeas and roasted root vegetables infused with warm Moroccan spices. This moroccan-inspired vegan ready in about 55 minutes pairs chickpeas, cooked, carrots, peeled and diced, sweet potato, peeled and cubed 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 cups chickpeas, cooked
- 2 medium carrots, peeled and diced
- 1 large (about 1 lb) sweet potato, peeled and cubed
- 1 medium red bell pepper, diced
- 3 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 3 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced carrots, 1 large cubed sweet potato (about 1 lb), and 1 diced red bell pepper with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway through until tender and caramelized.
- Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 3: 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 release their aroma.
- Step 4: Add 2 cups cooked chickpeas, 3 cups vegetable broth, and 1 cup canned diced tomatoes to the pot. Bring to simmer and cook uncovered for 10 minutes.
- Step 5: Add the roasted vegetables to the stew, season with 1 tsp salt and 1/2 tsp black pepper, stir gently, and cook for another 5 minutes to blend flavors.
- Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Moroccan-Spiced Chickpea Stew with Roasted Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 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 Moroccan-Spiced Chickpea Stew with Roasted Vegetables?
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 chickpeas, cooked from drying out.
Can I substitute ingredients in Moroccan-Spiced Chickpea Stew with Roasted Vegetables?
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 Moroccan-Spiced Chickpea Stew with Roasted Vegetables 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 Moroccan-Spiced Chickpea Stew with Roasted Vegetables 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.
