Stovetop Moroccan-Spiced Chickpea and Sweet Potato Stew
A hearty vegetarian stew combining sweet potatoes and chickpeas with warm Moroccan spices, perfect for a comforting meal. This mediterranean-inspired vegan (vegetarian, vegan) ready in about 50 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 280 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 medium (about 500g), peeled and diced into 1-inch cubes sweet potato
- 1 can (15 oz), drained and rinsed canned chickpeas
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 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, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon; cook for 1 minute until spices are aromatic.
- Step 3: Add 2 medium peeled and diced sweet potatoes (about 500g), 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until sweet potatoes are tender.
- Step 4: Season the stew with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Cook for 2 more minutes, then serve hot.
Frequently asked questions
How long does Stovetop Moroccan-Spiced Chickpea and Sweet Potato Stew take to make?
Total time is about 50 minutes (15 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 Stovetop Moroccan-Spiced 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 olive oil from drying out.
Can I substitute ingredients in Stovetop Moroccan-Spiced 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 Stovetop Moroccan-Spiced Chickpea and Sweet Potato Stew 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 Stovetop Moroccan-Spiced Chickpea and Sweet Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian, 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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