Moroccan Chickpea Stew with Sweet Potatoes: A Cozy Delight

Jump to Recipe·Print Recipe

Moroccan Chickpea Stew with sweet potatoes is a delightful and hearty dish that brings warmth and comfort with every bite. This vibrant stew is infused with aromatic spices, tender sweet potatoes, and protein-packed chickpeas. Not only is it vegan and gluten-free, but it’s also an ideal choice for a cozy weekday dinner or a post-workout meal. With its rich flavors and delightful textures, this stew promises to be a satisfying addition to your meal rotation.

Why You’ll Love This Moroccan Chickpea Stew with

This Moroccan Chickpea Stew is not just a meal; it’s an experience. Here’s why you’ll adore it:

Flavorful: The blend of spices like baharat and paprika creates a unique taste profile.
Nutritious: Packed with vitamins from sweet potatoes and fiber from chickpeas, it’s a healthy choice.
Easy to Make: Simple steps make it accessible for beginners, perfect for those asking how to make Moroccan Chickpea Stew.
Versatile: Can be served with couscous, quinoa, or even as a hearty soup, showcasing its adaptability as a Moroccan Chickpea Soup.
Meal Prep Friendly: The best Moroccan Chickpea Stew for meal prep, as it keeps well in the fridge.
Comforting: Ideal for chilly nights, this hearty Moroccan Chickpea dish is sure to warm you up.

Ingredients for Moroccan Chickpea Stew with

Gather these items:

2 tbsp / 30 ml olive oil
3 garlic cloves, finely chopped
4 shallots, finely chopped
5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
1 tbsp tomato paste
2 cups cooked chickpeas
1 medium sweet potato (300 g / 0.65 lb), cubed
3 tsp baharat spice
½ tsp sweet paprika
¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
¾ tsp salt, adjust to taste
2 tsp brown sugar, divided
Black pepper, to taste
2 tbsp dried barberries or blackcurrants
10 black Kalamata olives, pitted
A handful of almonds, sliced
Fresh parsley, chopped (optional)
Cooked couscous or quinoa, to serve with

How to Make Moroccan Chickpea Stew with Step-by-Step

Step 1: Chop almonds diagonally. Heat a small frying pan over medium heat and dry roast the almonds until they are lightly browned and fragrant, stirring frequently to prevent burning. Set aside.
Step 2: Heat olive oil in a large frying pan over low heat. Add chopped shallots and cook gently until they become almost translucent, stirring occasionally to ensure even cooking.
Step 3: Stir in the chopped garlic and continue cooking, stirring frequently, until the shallots are fully translucent and the garlic softens, releasing its aroma.
Step 4: Add baharat spice, sweet paprika, cayenne pepper, and salt to the shallot and garlic mixture. Fry gently for 1-2 minutes, stirring constantly to prevent the spices from burning and to release their flavors.
Step 5: Add tomato paste to the pan and stir thoroughly into the shallot, garlic, and spice mixture, allowing it to cook briefly.
Step 6: Pour in the chopped tomatoes (or canned tomatoes), add the cubed sweet potato, half of the brown sugar, and stir well. Cover the pan with a lid and let it simmer for about 12 minutes, allowing the sweet potato to cook through.
Step 7: Remove the lid and continue to simmer the stew gently, stirring occasionally, until the sauce thickens to your desired consistency.
Step 8: Taste the sauce, then season with black pepper and the remaining sugar if needed to balance acidity and heat.
Step 9: Stir in the cooked chickpeas, pitted Kalamata olives, and dried barberries or blackcurrants. Allow the mixture to warm through thoroughly.
Step 10: Serve the Moroccan chickpea stew hot over cooked couscous or quinoa. Top each serving with toasted sliced almonds and freshly chopped parsley if desired.

Pro Tips for the Best Moroccan Chickpea Stew with

Keep these in mind:

Use fresh spices for the best flavor.
Adjust the cayenne pepper to your spice preference for a spicy Moroccan Chickpea and Tomato Stew.
Let the stew sit for a while after cooking, as the flavors meld beautifully over time; this is also an easy Moroccan Chickpea recipe for meal prep.

Best Ways to Serve Moroccan Chickpea Stew with

This delightful stew can be enjoyed in various ways:

Serve it over fluffy couscous for a traditional touch.
Pair with quinoa for a gluten-free option.
Top with fresh herbs and toasted almonds for an added crunch.

How to Store and Reheat Moroccan Chickpea Stew with

To store, let the stew cool completely and transfer it to an airtight container. It can be refrigerated for up to 4 days, making it perfect for meal prep. To reheat, warm on the stovetop or in the microwave until heated through.

Frequently Asked Questions About Moroccan Chickpea Stew with

What is Moroccan Chickpea Stew?

Moroccan Chickpea Stew is a hearty dish made primarily with chickpeas, sweet potatoes, and aromatic spices, reflecting the flavors of Moroccan cuisine.

Can I make Moroccan Chickpea Stew with ahead of time?

Absolutely! This stew tastes even better the next day, making it a great option for meal prep or serving at gatherings.

How do I avoid common mistakes with Moroccan Chickpea Stew with?

To avoid mistakes, ensure you cook the spices gently to prevent burning and balance flavors by tasting as you go, especially when adding salt and sugar.

Variations of Moroccan Chickpea Stew with You Can Try

Feel free to experiment with:

Adding different vegetables: Try incorporating carrots, zucchini, or bell peppers for more color and nutrition.
Using different legumes: Substitute chickpeas with lentils for a different texture.
Making it a curry: Transform it into a Moroccan Chickpea Curry by adding coconut milk for creaminess.