One-Pot Moroccan Chickpea Stew with Harissa and Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty and aromatic one-pot stew featuring tender sweet potatoes and protein-rich chickpeas, balanced by the smoky heat of harissa and warm Moroccan spices. This Moroccan-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs extra virgin 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.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp harissa paste
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 14 oz (1 can) canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 3 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook for 1 minute until the spices become aromatic.
3. Step 3: Add 2 tbsp harissa paste and cook, stirring, for 2 minutes to release its smoky heat.
4. Step 4: Add 2 medium peeled and cubed sweet potatoes, 14 oz canned diced tomatoes with juices, and 2 cups drained chickpeas. Pour in 3 cups vegetable broth, stir to combine.
5. Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until sweet potatoes are tender and the stew thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.