Moroccan Chickpea and Vegetable Stew

★ 4.3 · Medium

Warm spices like cinnamon, cumin, and ginger simmer with chickpeas, sweet potatoes, and tomatoes in this fragrant, plant-based stew inspired by Moroccan tagines. A spoonful of yogurt on top adds a cooling contrast.

20 minPrep Time

40 minCook Time

60 minTotal Time

6 servings (about 3 quarts)Yield

Why You'll Love This

Warmly spiced, naturally vegan, and dairy-free without the yogurt
Sweet potatoes and chickpeas make it filling and nutrient-dense
Freezes and reheats beautifully

Ingredients

3 tablespoonsolive oil
1 largeyellow onion, diced
3 clovesgarlic, minced
1 tablespoongrated fresh ginger
2 teaspoonsground cumin
1.5 teaspoonsground cinnamon
1 teaspoonground turmeric
0.5 teaspooncayenne pepper (optional)
1 (28 ounce) candiced tomatoes
4 cupsvegetable broth
1.5 poundssweet potatoes, peeled and cut into 1-inch chunks
2 (15 ounce) canschickpeas, drained and rinsed
1.5 teaspoonssalt, plus more to taste
2 cupsbaby spinach
0.5 cupplain yogurt, for serving
0.25 cupchopped fresh cilantro

Nutrition (estimated per serving)

320Calories

11gProtein

9gFat

50gCarbs

11gFiber

700mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat the olive oil in a large 5-quart pot over medium heat until shimmering.
Add the onion and cook for 6 to 7 minutes, stirring occasionally, until softened and golden.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the cumin, cinnamon, turmeric, and cayenne if using, and stir constantly for 1 minute to toast the spices.
Add the diced tomatoes and cook for 2 minutes, stirring, scraping up any browned bits from the bottom of the pot.
Pour in the vegetable broth and add the sweet potatoes, chickpeas, and salt.
Bring to a boil over high heat, then reduce the heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
Uncover and simmer for an additional 5 minutes if the stew needs to thicken, mashing a few sweet potato chunks against the side of the pot to help thicken the broth naturally.
Stir in the spinach and cook for 2 minutes, just until wilted.
Taste and adjust salt and spices as needed - if it tastes flat, an extra pinch of cinnamon or cumin often does the trick.
Ladle into bowls and top each with a dollop of plain yogurt and a sprinkle of chopped cilantro.

Tips

Toasting the spices in the oil for a full minute before adding liquid brings out much more flavor than just dumping them into the broth.
Mashing a few chunks of cooked sweet potato against the pot is an easy way to naturally thicken the stew without any flour or cornstarch.