One-Pot Moroccan Chickpea Stew with Harissa and Sweet Potatoes
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 (vegan, gluten free) ready in about 45 minutes pairs extra virgin olive oil, large, diced yellow onion, minced 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 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 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
Instructions
- 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.
- 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.
- Step 3: Add 2 tbsp harissa paste and cook, stirring, for 2 minutes to release its smoky heat.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Moroccan Chickpea Stew with Harissa and Sweet Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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 Stew with Harissa and Sweet Potatoes?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Moroccan Chickpea Stew with Harissa and Sweet Potatoes?
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 Stew with Harissa and Sweet Potatoes 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 Stew with Harissa and Sweet Potatoes 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.
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