One-Pot Moroccan Chickpea Stew with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty and flavorful stew combining tender chickpeas and warm Moroccan spices with caramelized roasted sweet potatoes for a comforting meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs sweet potatoes, olive oil, ground cumin 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 medium (about 500g), peeled and diced into 1-inch cubes sweet potatoes
• 3 tbsp, divided olive oil
• 1 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 large, diced carrot
• 14 oz (400g) can canned diced tomatoes
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 3 cups vegetable broth
• 1/4 cup chopped, for garnish fresh cilantro
• 1 tsp, plus more to taste salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 large diced carrot, cooking for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 1/2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cans (15 oz each) drained and rinsed chickpeas, and 3 cups vegetable broth. Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes until flavors meld and stew thickens.
4. Step 4: Stir the roasted sweet potatoes into the stew, adjust seasoning with 1 tsp salt and 1/2 tsp black pepper, and cook for 3 more minutes to combine flavors.
5. Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro.