This Moroccan stew with chickpeas and sweet potatoes is an easy plant based dinner recipe: it’s incredibly flavorful featuring a blend of Moroccan spices.
How do I eat more plant based recipes? This is a question that Alex and I get all the time. It’s what inspired us to write our vegetarian cookbook, Pretty Simple Cooking. And it’s why we create plant based recipes every week here on A Couple Cooks! We’re always looking for delicious ways to eat plant based foods.
This Moroccan stew recipe is one of our top plant based recipes we refer to people who want to eat more plants. Why? It’s ultra flavorful, with a blend of Moroccan spices that’s truly irresistible! And it’s full of nutrient rich vegetables: sweet potatoes, chickpeas, tomatoes and spinach. We like to serve it with quinoa for a delicious plant based dinner that’s also gluten free. If you eat some dairy, add a dollop of Greek yogurt. And most definitely a squeeze of lemon. Keep reading for the Moroccan stew recipe!
What is Moroccan stew?
What makes this recipe a Moroccan stew? Well, it takes ideas from Moroccan cuisine and translates them into an everyday stew recipe. The chickpea stew tastes complex and fresh: it’s full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt.
Of the Moroccan elements, the easiest to spot is the spice blend! We’ve used a blend of savory and sweet spices: paprika, cumin, coriander and turmeric on the savory side, and ginger and cinnamon on the sweet side. Cinnamon in particular is traditionally used in Moroccan savory stews. Another Moroccan element: using sweet flavors to offset the savory, which is where the sweet potatoes come in! We re-tooled a version of this Moroccan chickpea stew recipe in Pretty Simple Cooking and even added apricots for more sweetness.
A final Moroccan element: adding a squeeze of lemon and a handful of fresh herbs at the end as a garnish. The added acid brings a brightness to the dish that’s the perfect counterpoint to the darker, savory flavors in this Moroccan stew.
Related: Want to cook chickpeas from dry in less than 1 hour? Here’s our pressure cooker chickpeas recipe.
How to make Moroccan stew
This Moroccan chickpea stew is very simple to put together. The ingredient list looks deceptively long, but that’s mainly due to the spices, most of which are probably already on hand in your pantry. The process is ultra simple: saute veggies, add spices and broth, then simmer until the potatoes are tender and your kitchen smells amazing.
We prepared this as a meal to take to friends who just had a baby–and they gave their seal of approval as well! So, add it to your list of meals to bring to your friends who just had a baby! It’s vegetarian, vegan, and gluten free, so hits many diet requirements. Serve the Moroccan stew alongside rice or quinoa for a seriously cozy meal.
Related: Try our Instant Pot Rice or Instant Pot Quinoa
Looking for plant based dinner recipes?
Aside from this Moroccan stew, here are some of our favorite plant based dinner recipes on A Couple Cooks:
- 15-Minute Gnocchi with Romesco Sauce
- Tomato Basil Gnocchi Soup
- Mango Black Bean Chili
- Chickpea Couscous Bowls with Tahini Sauce
- BBQ Bean Tacos with Pineapple Salsa
- Vegetarian Gumbo
- Easy Vegetarian Recipes for Beginners
- Easy Healthy Dinner Recipes
This recipe is…
This Moroccan stew recipe is vegetarian, vegan, plant based, and refined sugar free.
Print
Moroccan Stew with Chickpeas and Sweet Potatoes
(249 votes, average: 3.96 out of 5)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 1x
Description
This Moroccan stew with chickpeas and sweet potatoes is an easy plant based dinner recipe: it’s incredibly flavorful featuring a blend of Moroccan spices.
Ingredients
- 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
Instructions
- Make the quinoa using the stovetop method or Instant Pot method.
- Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.
- In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
- 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.
- 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.
- Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Notes
Inspired by a combination of Naturally Ella and The Daily Dish
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan Stew, Moroccan Chickpea Stew, Sweet Potatoes, Chickpeas, Stew, Soup, Vegetarian, Vegan, Vegan Stew, Plant Based
About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.
76 Comments
Courtney Jones
January 9, 2013 at 12:03 amYum! I love Moroccan food. This looks fantastic. I’ll definitely be making this over the weekend.
Catherine
April 1, 2020 at 8:05 pmI LOVE this recipe and your recipe book! They are the awesome combination of easy and delicious. Thank you!
Kathryn
January 9, 2013 at 4:57 amI 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!
Sonja
January 13, 2013 at 8:28 pmThanks, Kathryn! We so appreciate your support — and look forward to seeing how intentions play out for you this year as well!
Erin
January 9, 2013 at 10:32 amI 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!
Sonja
January 13, 2013 at 8:29 pmHaha — yes, thanks for the inspiration, Erin! It’s one of our new faves :)
Brooke (The Flour Sack)
January 9, 2013 at 11:25 amThis looks so wonderful! I can’t wait to make it asap. Thanks for sharing!
Suzanne
January 9, 2013 at 12:09 pmIt’s amazing how some spices can change your basic sweet potato. So yummy and I love the high protein quinoa with the stew.
Brandi
January 9, 2013 at 2:15 pmThis 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.
Sonja
January 13, 2013 at 8:31 pmThanks! We tried a version taking out a few of the spices, but it seems that they are all essential! :) Hope you enjoy it!
Suzy
April 28, 2020 at 12:11 pmI will be trying this but can’t do cayenne pepper (due to acid reflux disease)
Katrina @ Warm Vanilla Sugar
January 9, 2013 at 3:49 pmWhat a fabulous recipe! So hearty and healthy :)
Eileen
January 9, 2013 at 6:09 pmThis looks so good! Chickpea and sweet potato is such a homey, earthy combination. :) Hooray for intention, and happy new year!
Melanie @ Just Some Salt and Pepper
January 9, 2013 at 11:05 pmMmm…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!
Sonja
January 13, 2013 at 8:32 pmWe’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 :)
Cookie and Kate
January 10, 2013 at 11:57 amI’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.
Alex
January 13, 2013 at 1:31 pmThanks! It’s a perfect wintry meal — you should try it :)
Lindsay @ Pinch of Yum
January 12, 2013 at 4:24 amYou 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! :)
Alex
January 13, 2013 at 1:34 pmThanks Lindsay! Bummer that there aren’t sweet potatoes in Cebu — not sure how we would manage :) Lentils, I guess…
erin
January 13, 2013 at 12:47 amThis looks absolutely fantastic. I bet it’d be good with chicken, too!
Heidi @ Food Doodles
January 13, 2013 at 4:42 pmMmm! 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 :)
Sonja
January 13, 2013 at 8:35 pmYes, we’re fairly new to Moroccan – but love everything we’ve tried in that style! The spices are great for a comforting feel :)
Ericka
January 13, 2013 at 7:09 pmI 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!
Sonja
January 13, 2013 at 8:36 pmThanks, 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!).
Natalie
January 14, 2013 at 6:47 pmLooks so good! Love moroccan flavors!
Mestebla
January 16, 2013 at 11:39 amI 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!
Sonja
January 18, 2013 at 7:42 pmYou are so welcome! We’re so glad to know it turned out tasty :)
mary beth / annapolis & company
January 18, 2013 at 3:56 amAnything 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!
Sonja
January 18, 2013 at 7:48 pmSweet 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!
Amy
January 18, 2013 at 5:57 pmThis 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
Sonja
January 18, 2013 at 7:49 pmOoops, 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!
Pam
January 20, 2013 at 6:57 pmI 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!
Leanne @ Healthful Pursuit
January 22, 2013 at 4:39 pmGreat recipe! I’ll be linking up to it in my post tomorrow :)
Sonja
January 24, 2013 at 10:04 amThanks, Leanne! Your Mediterranean stew looks wonderful!
Alyssa | Queen of Quinoa
January 24, 2013 at 9:17 pmWhat 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:
http://www.queenofquinoa.me/2013/01/thank-goodness-its-quinoa-tgiq-2/
Hope to see you there! And thanks for sharing this awesome recipe!
Sonja
January 25, 2013 at 7:07 pmThanks, Alyssa! Happy to hear of your passion for quinoa – we love it too!
Molly
January 26, 2013 at 12:11 pmThis was amazing! Thanks so much for making healthy eating so tasty and fun!
Sonja
January 27, 2013 at 6:47 pmYou are so welcome, Molly – it is our pleasure!
Keerthi
March 24, 2013 at 9:42 pmIt’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!
Sonja
April 3, 2013 at 8:48 pmYou are so welcome – so glad you enjoyed it!
Caroline
October 7, 2013 at 10:24 pmThis was fantastic! My hubby said it was one my best dinners!
Sonja
October 9, 2013 at 11:35 pmThanks, Caroline! So glad you liked it!
Julie
December 18, 2013 at 11:14 pmMy 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!!
Julie
Taylor
February 6, 2014 at 7:46 pmFound 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!
Melissa French, The More With Less Mom
March 5, 2014 at 5:11 pmI linked to this recipe in my March Real Food Monthly Meal Plan. I love Moroccan flavors and thrifty ingredients.
RJ
June 19, 2014 at 12:31 amMade this recipe tonight, it did not dissappoint. Easy to make and a ton of flavor!!
Aaron
November 17, 2014 at 5:20 pmGreat looking recipe. What did you use for broth? Just fill to cover?
Martin
December 31, 2015 at 3:48 amGreat 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. :-)
Christi
January 2, 2016 at 12:19 pmI 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.
Cheers!
Marilyn
January 10, 2016 at 1:27 pmThis has become one of my standby recipes when guests come over. It’s always a hit. Thanks!!!
Lynne
September 19, 2016 at 11:20 pmThis recipe was easy to make and absolutely delicious! Perfect blend of spices. I will definitely make this again.
urbanite
November 17, 2016 at 7:30 pmTried 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!
Sonja
November 19, 2016 at 3:49 pmOh wonderful — I’m so glad this was a hit! Thank you for letting us know!!
Ioana
February 17, 2018 at 5:00 amYum. Definitely trying this today!! So healthy and full of flavours.
Sonja
March 14, 2018 at 1:42 pmOh thank you! Let us know how it turned out — we’d love to hear!
Melinda
February 8, 2019 at 1:46 pmMade this a couple nights ago and it was delicious! Bonus is we get to enjoy the leftovers tonight. Lucky us! Thank you so much for the wonderful recipe.
Sonja
March 23, 2019 at 10:58 pmSo glad you enjoyed it! Thank YOU for making it :)
Teresa T
March 19, 2019 at 7:16 pmMy husband and I are trying to eat healthier. I found your recipe and thought I would give it a try. I didn’t know for sure if I would like the sweet potatoes with the spices, but it was delicious! Thank you for sharing your great recipe!
Sonja
March 23, 2019 at 10:58 pmOh fantastic! So glad yo hear it and thank you for giving it a try, even if you were sure about it at first!
Emma
February 18, 2020 at 3:01 pmDo you pre-cook chickpeas since you mention there 1.5 cups cooked chickpeas or just soak them overnight?
Thank you.
Alex Overhiser
February 18, 2020 at 8:47 pmHi! We use either canned or pre-cooked for these.
Laurie
March 2, 2020 at 4:45 pmI have never left a comment regarding a recipe before. This was SPECTACULAR! Definitely keeping this recipe and will be making it frequently.
Alex Overhiser
March 3, 2020 at 9:17 amSo glad you enjoyed it! Thanks for commenting :)
Nicole
April 13, 2020 at 10:15 pmI tried this recipe tonight and felt it was lacking in flavor a bit. It just didn’t wow me. It was okay, but not great. Won’t be making this again.
Erica
April 20, 2020 at 11:38 pmThis was great! My children loved it. I must say that I CHEATED a bit and made it my own. I doubled all the spices and added a half tea spoon fresh ginger. I used Rogan Josh Curry Simmer Sause at the end and simmered it in with the beans, and potatoes. I added yellow squash because I didn’t have enough sweet potatoes.
Chris
April 25, 2020 at 6:53 pmThis was really delicious. So good to find a super simple recipe that uses pretty much just pantry items and is still super delicious. Served with couscous instead of quinoa and it was really yummy. A+!
Jann Ronis
May 5, 2020 at 7:16 pmI love your website (great recipes and the videos are super helpful) and just bought your book on bookshop.com. Thanks for feeding me during the Great Isolation.
Alex Overhiser
May 5, 2020 at 8:45 pmYou’re most welcome! Let us know what you enjoy from the book!
Bob
May 19, 2020 at 8:51 pmThanks for the recipe. Maybe I’m just not a fan of cilantro because the helping I had without it was better than with it. I also don’t understand the 15 minute prep time estimate. It took me almost an hour and a half until I was ready to eat.
Jennifer King
May 25, 2020 at 1:25 pmJust made this today, it was really good! Yum! Thank you for the recipe, will definitely make this again!
Alex Overhiser
May 25, 2020 at 2:19 pmSo glad you enjoyed!
Cyndi
June 2, 2020 at 7:36 pmI made this and it was really good! I love the combo of spices!! Since I did make this in a crockpot I added more veggie broth for moisture.
Indira
June 17, 2020 at 9:25 pmJust tried it and it was really good! I did substitute the cayenne pepper for red pepper flakes, fresh ginger for ground ginger, chicken stock for the vegetable one (same amount called for in the recipe for all). I did not add the cilantro at the end and doubled the ingredients because it was missing some flavor to me. I had it with farro and truly enjoyed the yogurt on top. It added such creaminess to the dish. I would definitely do this again.
:(
July 13, 2020 at 8:09 pmNot to rain on anyone’s parade, but this is super bland. I had to double the onions, triple the garlic and spices, and reduce it down by more than half in order to end up with something that tasted more like water. By the time it was palatable, there was not nearly enough liquid to cook the potatoes. I was in the kitchen for 4 hours with an overflowing sink full of dishes. I think this problem is bigger than just a case of “the stock I used wasnt good.” :(
Patty
July 31, 2020 at 4:27 pmAfter reading the comments, I made this today doubling the spices. My only other changes were fresh ginger, lots more garlic (we’re very safe from vampires in our house), and double vegetable broth because we wanted it a bit thinner. I wasn’t sure, so I used the juice from the canned tomatoes too. The tomato flavour was a little overpowering so I think I’ll try draining them next time. I’m not super fast at chopping, but I think this took about 20ish minutes active prep time for me.
We think it’s really really good!!! and I’m super jazzed to have another go to recipe other than chana masala for chickpeas. As written, it would be enough spice if my mother-in-law was coming to dinner because she can’t take too much spice anymore. We could triple the spices for ourselves to make it bolder, but I think triple might have overwhelmed the flavour mix with the vegetables. I’m new to pressure cooking. Could you do this in a pressure cooker? I’m guessing saute the onions and garlic, toss in everything except the spinach and and chickpeas and pressure cook maybe 10 minutes?
James
September 15, 2020 at 11:10 amLooks great. Will have to modify for No Oil.salt, or sugar. I saute in veg. broth. We’re heavy on spice flavors here so based on other reader’s input, might have to up the spice amounts. But will test for sure. Would like to see more No SOS (Salt,Oil, Sugar) recipes!