Stovetop Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty vegetarian stew combining sweet potatoes and chickpeas with warm Moroccan spices, perfect for a comforting meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs sweet potato, canned chickpeas, olive oil 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 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.