Moroccan-Spiced Chickpea Stew with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty vegan stew with chickpeas and roasted root vegetables infused with warm Moroccan spices. This Moroccan-inspired vegan recipe, 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.