Slow-Cooked Moroccan Chickpea and Sweet Potato Stew
Hearty sweet potatoes and chickpeas simmered with warming Moroccan spices in a rich tomato broth for a comforting vegan stew. This african-inspired vegan ready in about 375 minutes pairs sweet potatoes, canned chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 5, 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 large, peeled and diced into 1-inch cubes sweet potatoes
- 2 cups, drained and rinsed canned chickpeas
- 1 large, diced onion
- 4 cloves, minced garlic cloves
- 14 oz canned diced tomatoes
- 3 cups vegetable broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped (for garnish) fresh cilantro
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced onion and 4 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp smoked paprika, and 1 tsp ground coriander, cooking spices for 1 minute until aromatic.
- Step 3: Transfer the onion-spice mixture to a slow cooker. Add 2 large peeled and diced sweet potatoes, 2 cups drained chickpeas, 14 oz canned diced tomatoes (with juice), 3 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender and stew has thickened.
- Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro for a bright finish.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea and Sweet Potato Stew take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooked Moroccan Chickpea and Sweet Potato Stew?
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 sweet potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Moroccan Chickpea and Sweet Potato Stew?
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 Slow-Cooked Moroccan Chickpea and Sweet Potato Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Slow-Cooked Moroccan Chickpea and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
