Moroccan Sweet Potato Stew
Warm up your kitchen with the vibrant flavors of Moroccan Sweet Potato Stew, a hearty, plant-based dish that’s as comforting as it is nutrient-packed. This recipe combines tender sweet potatoes, carrots, and chickpeas with a medley of warming spices like cumin, cinnamon, and smoked paprika, all brought to life with zesty harissa paste and a hint of fresh lemon juice. Dried apricots add a subtle sweetness, while optional fresh spinach elevates the stew with a pop of color and added greens. Perfect for busy weeknights or meal prep, this one-pot wonder is naturally vegan, gluten-free, and ready in under an hour. Serve it with crusty bread, couscous, or rice for a soul-soothing meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 large carrots, peeled and sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste (adjust based on spice preference)
- 1 14-ounce can fire-roasted diced tomatoes (with liquid)
- 4 cups vegetable broth
- 1.5 cups cooked chickpeas (or 1 can, drained and rinsed)
- 0.5 cup dried apricots, chopped
- 4 cups fresh spinach leaves (optional)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until it becomes translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the diced sweet potatoes and sliced carrots. Stir to combine with the aromatics.
Sprinkle the cumin, cinnamon, turmeric, smoked paprika, and a pinch of salt over the vegetables. Add the harissa paste and mix well, allowing the spices to coat the vegetables evenly.
Pour in the fire-roasted diced tomatoes (with their juices) and the vegetable broth. Stir to incorporate and bring the mixture to a boil.
Reduce the heat to low, cover with a lid, and let the stew simmer gently for 20-25 minutes, or until the sweet potatoes and carrots are tender.
Stir in the cooked chickpeas and dried apricots, cooking for an additional 5 minutes to warm through.
If using spinach leaves, toss them into the stew in the last 2-3 minutes of cooking, allowing them to wilt slightly.
Finish the stew with a tablespoon of fresh lemon juice and season with additional salt and black pepper to taste.
Ladle the stew into bowls and garnish with chopped cilantro before serving. Optionally, serve with crusty bread or over a bed of couscous or rice for a complete meal.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 93.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6332 mg | 135% | |
*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.
