One-Pot Moroccan Chickpea Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty, spiced vegetarian stew featuring tender chickpeas and sweet potatoes simmered in a fragrant tomato broth. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 45 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 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 olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups, peeled and cut into 1-inch cubes sweet potatoes
• 2 cups, drained and rinsed canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 cups peeled and cubed sweet potatoes, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until spices are aromatic.
3. Step 3: Add 2 cups drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and stew thickens.
4. Step 4: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve hot with crusty bread or rice.