One-Pot Moroccan Chickpea Stew with Sweet Potatoes
A hearty, spiced vegetarian stew featuring tender chickpeas and sweet potatoes simmered in a fragrant tomato broth. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, medium, 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Moroccan Chickpea Stew with Sweet Potatoes take to make?
Total time is about 45 minutes (10 min prep + 35 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 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Moroccan Chickpea Stew with 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 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 Sweet Potatoes vegetarian?
Yes — this recipe is tagged vegetarian, 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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