One-Pot Moroccan Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty and aromatic stew combining tender sweet potatoes and chickpeas with bold Moroccan spices for a comforting meal. This Moroccan-inspired vegan recipe (gluten free), ready in about 50 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 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.

Prep: 15 min Cook: 35 min Serves 4 Moroccan cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 4 minced garlic cloves, 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 3: Add 2 medium peeled and cubed sweet potatoes, 14 oz canned diced tomatoes, 15 oz drained chickpeas, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are tender and stew has thickened.
Step 5: Taste and adjust seasoning if needed. Serve garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.