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This Moroccan chickpea stew is hearty and satisfying: packed with healthy vegetables and a cozy blend of spices!

Moroccan chickpea stew

Here’s a healthy dinner idea that’s so hearty and satisfying, it will please everyone around the table: Moroccan Chickpea Stew! In fact, it’s one of our top plant based recipes. Why? It’s ultra flavorful, with a blend of cozy spices that accentuate nutrient rich vegetables: sweet potatoes, chickpeas, tomatoes and spinach. Serve it with quinoa for a tasty plant based dinner that’s also gluten free. If you like, a dollop of Greek yogurt: and most definitely a squeeze of lemon to brighten the flavors!

Ingredients in Moroccan chickpea stew

This Moroccan chickpea stew plays on flavors from Moroccan cuisine that make it taste 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. Here are the major ingredients in the base stew:

  • Onion and garlic
  • Sweet potatoes
  • Canned tomatoes
  • Chickpeas
  • Spinach
  • Olive oil
  • Vegetable broth
  • Moroccan spice blend: 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.

The best part? A squeeze of lemon and a handful of fresh herbs at the end as a garnish. The acid brings a brightness to the dish that’s the perfect counterpoint to the darker, savory flavors in this chickpea stew.

Moroccan Stew with Chickpeas & Sweet Potatoes | Moroccan chickpea stew | Quinoa

Ways to serve it

This Moroccan chickpea stew tastes fantastic as is, but serve it with a whole grain to make it even more filling! Here are a few options:

  • Quinoa: Quinoa makes a filling counterpoint to this stew: and it’s also gluten-free! It’s not traditionally served in Moroccan cuisine so use couscous to be more true to the cuisine.
  • Couscous: Couscous is tiny pasta, and it’s a great fit with a Moroccan stew! It also is very quick to cook. Since it’s made with wheat, it’s not suitable for gluten-free diets.
  • Bulgur wheat: Bulgur wheat is traditional in Middle Eastern cuisine and is a great fit with this stew.
  • Rice: Rice is another easy grain to serve with this stew! Use long grain white rice or brown rice.

How to make Moroccan chickpea stew

This Moroccan chickpea stew is very simple to put together and a hearty vegan sweet potato recipe everyone will love. The ingredient may seem 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: sauté the veggies, add spices and broth, then simmer until the potatoes are tender and your kitchen smells amazing.

This chickpea stew recipe is a fan-favorite that’s been a hit with readers for years; we even put a version in our cookbook! It’s vegetarian, vegan, and gluten free, so hits many diet requirements. Serve it anytime you need a cozy, plant-packed meal!

Moroccan Stew with Chickpeas & Sweet Potatoes | Moroccan chickpea stew | Chickpeas

More plant based dinner recipes

This stew is one of our fan-favorite plant-based dinner recipes that readers come to again and again! Here are a few more tasty ways to eat dinners packed with plants:

This Moroccan chickpea stew recipe is…

Vegetarian, vegan, plant based, dairy-free, gluten-free (with quinoa), and refined sugar free. Keep in mind, couscous is not suitable for gluten-free diets.

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Chickpea Stew

Moroccan Chickpea Stew

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4.8 from 10 reviews

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x


This Moroccan chickpea stew is hearty and satisfying: packed with healthy vegetables and a savory blend of spices!


  • 2 cups dry quinoa or 1 recipe Easy Couscous*
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon each paprika and ground cumin
  • ½ teaspoon each ground coriander, ground turmeric, and ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon each kosher salt and ground black pepper
  • 2 pinches cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1 ½ cups cooked)
  • 3 cups baby spinach (or chopped spinach)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish


  1. Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste. 
  2. Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
  3. In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
  4. Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and 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 the spinach in the last 2 minutes.
  6. Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.


*Serve with rice, couscous, or bulgur wheat (couscous and bulgur are not suitable for gluten-free diets).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Moroccan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Bill Schwartz says:

    Made the Moroccan stew tonight everyone loved it. I added zucchini and maybe yellow raisins or prunes next time

  2. Lisa says:

    When simmering the sweet potatoes and chickpea mix, should the lid be on or off?

    1. Sonja Overhiser says:

      The lid should be off. Thanks for asking!

  3. Tanita says:

    I loved this recipe when I first made it! Can it be frozen?

    1. Alex Overhiser says:


  4. K.Kelly says:

    Best thing I’ve eaten in ages! I used farro instead of quinoa but followed everything else to the letter. What a great blend of spices

  5. Ben says:

    I second the comments recommending double the seasonings and triple the garlic! It was disappointing when I followed the recipe but went back the next day and added the extra stuff- fabulous!

  6. Ella says:

    Outstanding!!! I didn’t have any spinach on hand so subbed in some steamed broccoli at the end for green appeal and added some vegeta for extra flavour. Other than that, followed it to the letter and my goodness. Super super yummy!! Thanks so much for a delicious recipe.

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