One-Pot Moroccan Chickpea and Sweet Potato Tagine

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A warming North African-inspired stew featuring tender sweet potatoes and spiced chickpeas simmered in a fragrant tomato base. 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 310 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 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon. Cook for 1 minute until fragrant.
3. Step 3: Add 2 medium sweet potatoes (peeled and cut into 1-inch cubes), 14 oz canned diced tomatoes with juices, 15 oz drained and rinsed canned chickpeas, and 2 cups vegetable broth. Stir well to combine.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat to low, cover, and simmer gently for 25-30 minutes until sweet potatoes are tender.
5. Step 5: Taste and adjust seasoning if needed. Serve garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side.