One-Pan Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty stew combining tender sweet potatoes and chickpeas simmered in a fragrant Moroccan spice blend, perfect for a cozy weeknight dinner. This Mediterranean-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 3 cups vegetable broth
• 1 can (14.5 oz), undrained diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika; cook for 30 seconds to toast the spices.
3. Step 3: Add 2 diced medium sweet potatoes (about 1 lb), 1 can (15 oz) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes with juice, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and stew thickens slightly.
5. Step 5: Stir in 1 tbsp fresh lemon juice and garnish with 1/4 cup chopped fresh cilantro before serving.