Moroccan Chickpea Stew

A warmly spiced North African-inspired stew of chickpeas, tomatoes, and sweet potatoes, layered with cinnamon, cumin, and ginger and finished with fresh herbs and a squeeze of lemon. It's rich, filling, and entirely plant-based.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 6

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1.5 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 (28 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 1/2 cup dried apricots, chopped
• to taste Salt and black pepper, to taste
• to taste Juice of 1 lemon
• to taste Chopped fresh cilantro, for garnish
• to taste Toasted slivered almonds, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté 5-6 minutes until softened.
2. Stir in garlic and ginger, cook 1 minute, then add cumin, cinnamon, coriander, smoked paprika, and cayenne, toasting the spices 1 minute until fragrant.
3. Add the chickpeas, diced tomatoes, vegetable broth, sweet potato, and dried apricots. Bring to a boil.
4. Reduce heat, cover, and simmer 30-35 minutes, stirring occasionally, until the sweet potato is tender and the stew has thickened.
5. For a creamier texture, mash a portion of the chickpeas and sweet potato against the side of the pot.
6. Season with salt and pepper, then stir in the lemon juice.
7. Ladle into bowls and top with cilantro and toasted almonds. Serve with couscous or warm flatbread.