Hearty Moroccan Chickpea Stew
Moroccan Chickpea Stew is a bold, comforting dish loaded with sweet potatoes, chickpeas, spinach, and Moroccan-inspired spices. Served over fluffy quinoa or couscous and finished with lemon, cilantro, and Greek yogurt, it's a wholesome, protein-packed meal perfect for busy weeknights or meal prep.
Equipment
- 1 Large Soup Pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Fine Mesh Strainer
- 1 Wooden Spoon or Spatula
- 1 Citrus Juicer
- 1 Measuring spoon set
- 1 Measuring cup set
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 2 medium sweet potatoes about 1¾ lbs, peeled and cut into small cubes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pinches cayenne pepper adjust to heat preference
- 1 can 15 oz diced tomatoes, with juices
- 2 cups low-sodium vegetable broth
- 1 can 15 oz chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
- 3 cups baby spinach roughly chopped if large
- 2 tablespoons chopped fresh cilantro for garnish
- 1 lemon cut into wedges, for serving
- 1 cup plain Greek yogurt for serving (optional)
- 2 cups cooked quinoa couscous, or bulgur, for serving
Instructions
- Prepare the Base Grain: Start by preparing your grain of choice—quinoa, couscous, or bulgur—following the package instructions. Once cooked, fluff with a fork and season lightly with salt. Set aside, covered, to keep warm.
- Sauté Aromatics: In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 1 minute, being careful not to brown it.
- Bloom the Spices: Sprinkle in the paprika, cumin, coriander, turmeric, ginger, cinnamon, salt, black pepper, and cayenne. Stir the spices into the onion mixture for 30 to 60 seconds. This step awakens the spices and deepens their flavor.
- Add Liquids and Simmer: Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well, scraping up any bits from the bottom of the pot. Bring the mixture to a low boil.
- Simmer with Chickpeas and Sweet Potatoes: Add the sweet potatoes and chickpeas to the pot. Reduce the heat to a gentle simmer, cover, and cook for 25 to 30 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to ensure nothing sticks.
- Finish with Greens: In the final 2 minutes of cooking, stir in the spinach. Let it wilt into the stew, preserving its vibrant color and nutrients.
- Assemble and Serve: Spoon the stew over your prepared grain. Top each serving with a squeeze of fresh lemon juice, a sprinkle of chopped cilantro, and a generous dollop of Greek yogurt if desired.
Notes
- Grain Options: While quinoa offers a protein-rich, gluten-free option, couscous and bulgur provide a more traditional Moroccan pairing. Just note that couscous and bulgur contain gluten.
- Make It Vegan: Omit the Greek yogurt or use a plant-based alternative for a fully vegan dish.
- Adjusting Spice Levels: For a milder stew, omit the cayenne. If you enjoy a kick, consider adding chili flakes or harissa.
- Storage Tips: This stew keeps well for 4–5 days in the fridge and is ideal for meal prep. Store the grain separately to avoid it absorbing too much moisture.
- Freezer Friendly: Freeze in individual containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.