Moroccan Vegetarian Sweet Potato Stew
Warm up your kitchen with the vibrant flavors of this Moroccan Vegetarian Sweet Potato Stew, a hearty, plant-based dish that’s as nourishing as it is flavorful. Packed with warm spices like cumin, coriander, and cinnamon, this stew combines tender sweet potatoes, protein-rich chickpeas, and juicy tomatoes with the subtle sweetness of dried apricots for a perfect balance of savory and sweet. Fresh baby spinach adds a pop of green, while a sprinkling of fresh cilantro brightens every bite. Ready in under an hour, this one-pot wonder is ideal for busy weeknights, meal prep, or a cozy dinner served with crusty bread or fluffy couscous. Perfect for those craving a fragrant, vegetarian comfort food that showcases the bold spices of Moroccan cuisine, this stew will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper
- 3 medium sweet potatoes, peeled and cubed
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes, with their juices
- 4 cups vegetable broth
- 0.5 cup dried apricots, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, cinnamon, paprika, and cayenne pepper. Stir for 30 seconds to toast the spices.
Add the cubed sweet potatoes, chickpeas, diced tomatoes (with juices), vegetable broth, and dried apricots. Stir well to combine.
Bring the stew to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
Season with salt and black pepper to taste.
Stir in the baby spinach and cook for 1-2 minutes, until wilted.
Garnish with chopped cilantro and serve hot, optionally with crusty bread or over couscous.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 108.8 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6125 mg | 130% | |
*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.
