Moroccan Chickpeas and Sweet Potatoes
Indulge in the vibrant flavors of Moroccan Chickpeas and Sweet Potatoes—a hearty, plant-based dish that’s as nutritious as it is flavorful. This recipe pairs tender sweet potatoes with protein-packed chickpeas, simmered in a fragrant blend of spices like cumin, cinnamon, turmeric, and smoked paprika, creating a rich and aromatic base. Diced tomatoes and vegetable broth add a luscious, stew-like texture, while optional golden raisins bring subtle bursts of sweetness to balance the savory notes. Perfectly suited for vegans and vegetarians, this comforting dish can be served over fluffy quinoa or couscous for a wholesome, satisfying meal. Garnished with fresh cilantro for a pop of color and freshness, it’s a quick-to-make recipe ideal for busy weeknights or meal prep. Perfect keywords: Moroccan chickpeas recipe, vegan sweet potato stew, easy healthy dinner recipes, plant-based Moroccan curry.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 2 cups canned chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes, canned
- 1.5 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup golden raisins (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 cups cooked quinoa or couscous (optional, for serving)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook, stirring frequently, for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced sweet potatoes to the skillet and cook for 5 minutes, stirring occasionally.
Stir in the cumin, cinnamon, turmeric, smoked paprika, salt, and black pepper, ensuring the vegetables are evenly coated with the spices.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer, cover, and cook for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the chickpeas and optional golden raisins, allowing the mixture to simmer uncovered for an additional 5-7 minutes to thicken slightly.
Taste and adjust seasonings as needed.
Serve the Moroccan chickpeas and sweet potatoes over cooked quinoa or couscous if desired, and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 78.7 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4751 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
