Moroccan Chickpea Stew
A warm, spiced stew with chickpeas, sweet potato, and a mountain of fresh herbs. This is the one-pot lunch that gets better every day.
Main Dish · Prep 10 min · Cook 30 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 2 cans (400g each) chickpeas, drained
- 1 large sweet potato, cubed small
- 400 g canned tomatoes, crushed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 0.5 tsp cinnamon
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp ginger, ground
- 400 ml vegetable stock
- 2 tbsp olive oil
- 1 bunch fresh cilantro
- 1 lemon
This stew is what happens when you raid your spice drawer and actually use everything in it. Cumin, cinnamon, turmeric, paprika, ginger — they all go in, and they all work together to create something deeply warming and complex.
The sweet potato breaks down slightly as it cooks, making the broth thick and silky without adding any cream or flour. The chickpeas add protein and substance. And the whole thing comes together in one pot in about 30 minutes.
I make a huge batch on Mondays and eat it all week. It genuinely gets better each day as the flavors meld and deepen.
Pro Tips
- Toast the spices in oil for 30 seconds before adding liquid. This blooms the flavors and makes a huge difference.
- Cut the sweet potato small — 1cm cubes. They cook faster and break down into the stew.
- A squeeze of lemon at the end brightens everything. Do not skip this.
- Fresh cilantro on top is essential, not a garnish.
Serving
Ladle over couscous or serve with crusty bread. Top with fresh cilantro, a squeeze of lemon, and a dollop of yogurt.
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