Moroccan Chickpea and Sweet Potato Stew

In Healthy Dinner Recipes

Moroccan Chickpea and Sweet Potato Stew

We’ve just spent an evening with friends, gladly sharing stories of the holidays and New Year’s resolutions. Even in light of the cynicism around this time of year (just how long are you REALLY going to go to the gym every morning?), I still find the New Year to be a useful time to reflect on the old, and look forward to the new.

This year, instead of beating ourselves up about what we’re not doing, we’re setting intention for what we want to do. We also have been pondering why we do what we do.

We’ve been thinking about this blog, and about what is our driving passion. It’s not just about taking great food photos or creating tasty recipes — for us, it’s about the connection between food, your health, community, and the world – and the way that your life can be transformed by cooking. So this year, we’re pondering new ways to explore this and inspire people to get in the kitchen!  More on that to come.

Speaking of the kitchen, this recipe is a great place to start. It’s fairly simple to put together, and the stew tastes exotic and fresh – full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. We prepared this as a meal to take to friends who had just had their second child – and they gave their seal of approval as well! Serve it with rice or quinoa.

Enjoy, and here’s to a year of intention.


Moroccan Chickpea and Sweet Potato Stew

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 to 6


  • 2 cups uncooked quinoa
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pinches cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1 1/2 cups cooked)
  • 3 cups spinach
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish


  1. Make the quinoa.
  2. Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.
  3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
  4. Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, 1/4 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.
  5. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.
  6. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.


Inspired by a combination of Naturally Ella and The Daily Dish





About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • Reply
    Courtney Jones
    January 9, 2013 at 12:03 am

    Yum! I love Moroccan food. This looks fantastic. I’ll definitely be making this over the weekend.

  • Reply
    January 9, 2013 at 4:57 am

    I love the idea of a year of intention – I’ve seen several people talking about the idea and it makes so much more sense to me than empty resolutions. I look forward to seeing where your intentions take you this year!

    • Reply
      January 13, 2013 at 8:28 pm

      Thanks, Kathryn! We so appreciate your support — and look forward to seeing how intentions play out for you this year as well!

  • Reply
    January 9, 2013 at 10:32 am

    I must be having a slow day, when I clicked on this recipe I was like, “huh, I think I’ve eaten something like this before….” And then I saw the recipe ;)

    Looks lovely and I could totally go for a bowl of this right now!

    • Reply
      January 13, 2013 at 8:29 pm

      Haha — yes, thanks for the inspiration, Erin! It’s one of our new faves :)

  • Reply
    Brooke (The Flour Sack)
    January 9, 2013 at 11:25 am

    This looks so wonderful! I can’t wait to make it asap. Thanks for sharing!

  • Reply
    January 9, 2013 at 12:09 pm

    It’s amazing how some spices can change your basic sweet potato. So yummy and I love the high protein quinoa with the stew.

  • Reply
    January 9, 2013 at 2:15 pm

    This looks wonderful! I’ve cut out legumes, so I may need to omit the chickpeas but everything looks great. I love all the spices you used in it.

    • Reply
      January 13, 2013 at 8:31 pm

      Thanks! We tried a version taking out a few of the spices, but it seems that they are all essential! :) Hope you enjoy it!

  • Reply
    Katrina @ Warm Vanilla Sugar
    January 9, 2013 at 3:49 pm

    What a fabulous recipe! So hearty and healthy :)

  • Reply
    January 9, 2013 at 6:09 pm

    This looks so good! Chickpea and sweet potato is such a homey, earthy combination. :) Hooray for intention, and happy new year!

  • Reply
    Melanie @ Just Some Salt and Pepper
    January 9, 2013 at 11:05 pm

    Mmm…I normally make my sweet potatoes the same way, either mashed or oven roasted. I always forget there are other ways to make it. Sounds yummy!

    • Reply
      January 13, 2013 at 8:32 pm

      We’re huge roasting fans as well! I’d do it that way every time, but I suppose it’s good to have a few other methods :)

  • Reply
    Cookie and Kate
    January 10, 2013 at 11:57 am

    I’m so glad your holidays have been full of friends and happy moments. This stew looks and sounds incredible! Wish I could have a bowlful for lunch today.

    • Reply
      January 13, 2013 at 1:31 pm

      Thanks! It’s a perfect wintry meal — you should try it :)

  • Reply
    Lindsay @ Pinch of Yum
    January 12, 2013 at 4:24 am

    You guys, this is amazing. Recipe, photo, your intentionality with your blog, everything. Sweet potatoes are at the top of my most-missed foods list! We have purple ones, but they’re not the same. Hope you’re well! :)

    • Reply
      January 13, 2013 at 1:34 pm

      Thanks Lindsay! Bummer that there aren’t sweet potatoes in Cebu — not sure how we would manage :) Lentils, I guess…

  • Reply
    January 13, 2013 at 12:47 am

    This looks absolutely fantastic. I bet it’d be good with chicken, too!

  • Reply
    Heidi @ Food Doodles
    January 13, 2013 at 4:42 pm

    Mmm! I’ve been wondering about Moroccan flavors lately, I haven’t experimented much with anything Moroccan except a couple dishes. This looks great and the spices sound wonderful! I need to try this out :)

    • Reply
      January 13, 2013 at 8:35 pm

      Yes, we’re fairly new to Moroccan – but love everything we’ve tried in that style! The spices are great for a comforting feel :)

  • Reply
    January 13, 2013 at 7:09 pm

    I made this today and it was delicious! Since I was cooking for a whole week for the family, I added the lemon after the soup cooled rather than as a garnish. I heated it up for dinner and it was perfection!

    • Reply
      January 13, 2013 at 8:36 pm

      Thanks, Ericka! I’m so glad to hear you tried it out and enjoyed it too. And that it reheated well — that’s always a good test (we like cook for the week all at once too!).

  • Reply
    January 14, 2013 at 6:47 pm

    Looks so good! Love moroccan flavors!

  • Reply
    January 16, 2013 at 11:39 am

    I made this for dinner tonight and I loved the flavors! I didn’t have any yogurt, so didn’t add that, but it was still good (although, it would have been good with the yogurt, too). I was worried about how the spinach would be in it, but it actually worked very well. Thanks for such a great recipe!

    • Reply
      January 18, 2013 at 7:42 pm

      You are so welcome! We’re so glad to know it turned out tasty :)

  • Reply
    mary beth / annapolis & company
    January 18, 2013 at 3:56 am

    Anything with sweet potatoes makes me weak in the knees…going to be making this for sure! Newest follower…coming from The Fresh Exchange. I love growing my cooking knowledge {going vegetarian this year} and can’t wait to follow along!

    • Reply
      January 18, 2013 at 7:48 pm

      Sweet potatoes have that effect on us too! I kept thinking that would wear off but I haven’t tired of them yet :) Glad to make the connection — thanks for saying hello!

  • Reply
    January 18, 2013 at 5:57 pm

    This looks amazing!! I really want to give this a go! Just wondering if you could tell me how many people this recipe serves? Thanks!! x

    • Reply
      January 18, 2013 at 7:49 pm

      Ooops, I thought for certain I had included that in the recipe — thanks for letting me know! I would say 4 to 6 servings, and have updated the recipe to match. Thank you!

  • Reply
    January 20, 2013 at 6:57 pm

    I made this tonight and it was delicious! We didn’t have any plain greek yogurt, so we used sour cream and it was yummy. Thanks so much for sharing your recipe!

  • Reply
    Leanne @ Healthful Pursuit
    January 22, 2013 at 4:39 pm

    Great recipe! I’ll be linking up to it in my post tomorrow :)

    • Reply
      January 24, 2013 at 10:04 am

      Thanks, Leanne! Your Mediterranean stew looks wonderful!

  • Reply
    Alyssa | Queen of Quinoa
    January 24, 2013 at 9:17 pm

    What a great recipe! I love moroccan spices flavors and really enjoy that you’ve served it over quinoa rather than rice. Always a preference for me!

    I’m hosting a Quinoa link up party on my site, Queen of Quinoa, and would love for you to enter this recipe if you’d like :)

    The event is called Thank Goodness It’s Quinoa (TGIQ) and is hosted bi-weekly. You can visit this weekend’s here:

    Hope to see you there! And thanks for sharing this awesome recipe!

    • Reply
      January 25, 2013 at 7:07 pm

      Thanks, Alyssa! Happy to hear of your passion for quinoa – we love it too!

  • Reply
    January 26, 2013 at 12:11 pm

    This was amazing! Thanks so much for making healthy eating so tasty and fun!

    • Reply
      January 27, 2013 at 6:47 pm

      You are so welcome, Molly – it is our pleasure!

  • Reply
    March 24, 2013 at 9:42 pm

    It’s been a month but tonight I reheated the leftovers of this amazing stew from the freezer and it was still DELICIOUS :) thanks for a great recipe!

    • Reply
      April 3, 2013 at 8:48 pm

      You are so welcome – so glad you enjoyed it!

  • Reply
    October 7, 2013 at 10:24 pm

    This was fantastic! My hubby said it was one my best dinners!

    • Reply
      October 9, 2013 at 11:35 pm

      Thanks, Caroline! So glad you liked it!

  • Reply
    December 18, 2013 at 11:14 pm

    My entire family loved this! Even my 5, 7 and 9 year old kids gobbled it up! Thank you! We are trying to go vegetarian and finding good recipes like this are helpful!!


  • Reply
    February 6, 2014 at 7:46 pm

    Found this courtesy of the nest feature on stews. Made it for dinner tonight. We just happened to have all ingredients on hand but I decided to use fresh ginger. So delicious. I love the fresh lemon on top. Great favors, very nice warm hearty dish. Thanks!

  • Reply
    Melissa French, The More With Less Mom
    March 5, 2014 at 5:11 pm

    I linked to this recipe in my March Real Food Monthly Meal Plan. I love Moroccan flavors and thrifty ingredients.

  • Reply
    June 19, 2014 at 12:31 am

    Made this recipe tonight, it did not dissappoint. Easy to make and a ton of flavor!!

  • Reply
    November 17, 2014 at 5:20 pm

    Great looking recipe. What did you use for broth? Just fill to cover?

  • Reply
    December 31, 2015 at 3:48 am

    Great recipe, loved it. Amazing flavours, loved the cinnamon and ginger in it. I recommend replacing the quinoa though for obvious reasons (ethical, price). I’d replace it for couscous or bulgur. :-)

  • Reply
    January 2, 2016 at 12:19 pm

    I was just looking for the best way to cook sweet potatoes to add to another recipe I found…. And came across this very well-timed gem. Update: turmeric & black pepper included in your recipe are the new super element. :)
    Thank you! I’m going to work on the idea of setting intentions this year instead of stressing over “should-do’s”… And why I do what I do. I hope this new year finds you well and setting and fulfilling intentions.
    This recipe looks like a great start and hearty, nourishing and warming- perfect winter dish, even if it does feel like spring in the mid-Atlantic.

  • Reply
    January 10, 2016 at 1:27 pm

    This has become one of my standby recipes when guests come over. It’s always a hit. Thanks!!!

  • Reply
    September 19, 2016 at 11:20 pm

    This recipe was easy to make and absolutely delicious! Perfect blend of spices. I will definitely make this again.

  • Reply
    November 17, 2016 at 7:30 pm

    Tried this last night, following the recipe, exactly. It is excellent! I was looking for a vegetarian option for a dinner party. It’s easy with a wonderful balance of flavors. Thank you!

    • Reply
      November 19, 2016 at 3:49 pm

      Oh wonderful — I’m so glad this was a hit! Thank you for letting us know!!

  • Reply
    February 17, 2018 at 5:00 am

    Yum. Definitely trying this today!! So healthy and full of flavours.

    • Reply
      March 14, 2018 at 1:42 pm

      Oh thank you! Let us know how it turned out — we’d love to hear!

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