One-Pot Moroccan Chickpea and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty and aromatic stew combining tender sweet potatoes and chickpeas with bold Moroccan spices for a comforting meal. This moroccan-inspired vegan (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.

★ 4.4 (9 ratings) 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

Equipment for this recipe

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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.

Frequently asked questions

How long does One-Pot Moroccan Chickpea and Sweet Potato Stew take to make?

Total time is about 50 minutes (15 min prep + 35 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 One-Pot Moroccan Chickpea and Sweet Potato Stew?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Moroccan Chickpea and Sweet Potato Stew?

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 One-Pot Moroccan Chickpea and Sweet Potato Stew 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 One-Pot Moroccan Chickpea and Sweet Potato Stew vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.