One-Pot Moroccan Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting and aromatic slow-cooked stew featuring tender chickpeas, root vegetables, and warm Moroccan spices simmered to perfection. This Moroccan-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs canned chickpeas, drained and rinsed, carrots, peeled and diced, sweet potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 canned chickpeas, drained and rinsed
• 2 medium carrots, peeled and diced
• 1 large (about 2 cups) sweet potatoes, peeled and cubed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set a large pot or slow cooker to medium heat. Add 2 tablespoons olive oil and sauté 1 medium chopped yellow onion and 3 minced garlic cloves for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 tablespoons tomato paste, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1 teaspoon smoked paprika; cook for 2 minutes to release the spices' aromas.
3. Step 3: Add 2 cups canned chickpeas (drained and rinsed), 2 diced medium carrots, 2 cups cubed sweet potatoes, 4 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer.
4. Step 4: Cover and cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the stew thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges for squeezing over the stew.