Cozy Moroccan Chickpea and Sweet Potato Stew
A fragrant, hearty Moroccan Sweet Potato Stew combining tender sweet potatoes, chickpeas, dried apricots, and spinach simmered in a richly spiced tomato and vegetable broth.Served over your choice of whole grain, this vegan stew is a comforting, nutrient-rich meal perfect for quick dinners or meal prep.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Sharp Chef’s Knife
- 1 Cutting board
- Measuring Spoons (set)
- Measuring cups (set)
- 1 Ladle or Large Spoon
Ingredients
- 2 cups uncooked quinoa millet, rice, or couscous (your preferred grain)
- 1 large yellow onion peeled and diced
- 3 medium garlic cloves minced
- 1½ pounds sweet potatoes about 2 medium, peeled and cut into ½-inch cubes
- ⅓ cup dried apricots chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1¼ teaspoons kosher salt divided
- Freshly ground black pepper to taste
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth 1 quart
- 6 cups loosely packed baby spinach leaves chopped if large
- 3 to 4 tablespoons fresh lemon juice from 1 large lemon
- A handful of fresh cilantro leaves for garnish
- Vegan yogurt or cashew cream for serving (optional)
Instructions
- Prepare Your Grain: Cook your choice of quinoa, millet, rice, or couscous according to the package directions or your preferred method. Set aside and keep warm for serving.
- Chop the Aromatics and Vegetables: Peel and finely dice the onion. Mince the garlic cloves. Peel the sweet potatoes and cut them into evenly sized ½-inch cubes. Roughly chop the dried apricots. Drain and rinse the canned chickpeas thoroughly.
- Combine the Spices: In a small bowl, mix together the ground cumin, coriander, turmeric, cinnamon, ground ginger, and crushed red pepper flakes. This fragrant spice blend will form the flavor base of your stew.
- Sauté the Onion and Garlic: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.Add the minced garlic and sauté for another 30 seconds until fragrant.
- Toast the Spices: Sprinkle the spice blend over the sautéed onion and garlic along with 1 teaspoon of kosher salt and several grinds of black pepper. Stir constantly for about 30 seconds to toast the spices and release their aromas.
- Build the Stew: Add the cubed sweet potatoes, chopped apricots, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot.Stir well to combine all ingredients.
- Simmer to Tenderness: Bring the stew to a gentle boil, then reduce heat to low and cover partially. Let it simmer for 20 to 25 minutes, or until the sweet potatoes are soft and beginning to break down, and the liquid has reduced slightly.
- Wilt the Spinach: Add the baby spinach leaves to the pot and stir them into the stew. Cook for an additional 2 minutes, allowing the spinach to wilt completely.
- Finish with Freshness: Remove the pot from the heat. Stir in the fresh lemon juice and the remaining ¼ teaspoon kosher salt to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve and Garnish: Ladle the stew over your prepared whole grain. Garnish with torn cilantro leaves and a dollop of vegan yogurt or creamy cashew sauce if you like. Enjoy warm.
Notes
- Grain Variations: Feel free to use any grain you prefer—quinoa, millet, rice, or couscous all work beautifully with this stew. Adjust cooking times accordingly.
- Sweet Potato Prep: Leaving the skin on adds texture and nutrients, but peeling is optional based on preference.
- Make It Creamy: For a dairy-free creaminess, try topping with cashew cream or your favorite vegan yogurt.
- Spice Adjustments: If you prefer less heat, reduce or omit the red pepper flakes. Conversely, add more for extra warmth.
- Meal Prep Friendly: This stew keeps well in the fridge for up to 4 days and freezes beautifully for longer storage—just reheat gently before serving.
- Fresh Herbs: Cilantro adds a fresh herbal note; substitute with parsley if preferred.
