Moroccan-Spiced Sweet Potato and Chickpea Stew Recipe

Moroccan-Spiced Sweet Potato and Chickpea Stew Recipe

How To Make Spiced Sweet Potato and Chickpea Stew

Hearty and loaded with flavor, this chickpea stew is ready in 30 minutes, veggies flavored with a Moroccan spice blend made of cumin, ginger, and cinnamon.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



For Ras el Hanout spice mix:

  • tbspground cumin
  • ¾tbspcoriander
  • ¾tbspground ginger
  • 2tspcinnamon
  • 2tspturmeric
  • 1tspred chili,crushed (for a spicy stew), or 1 tsp mild paprika

For Stew:

  • 2tbspolive oil
  • 1large onion,(6 to 8 oz) diced
  • 3tbspfresh ginger,grated
  • 2tbspRas el Hanout
  • 5medium carrots,(about 1 lb) sliced
  • 1medium parsnip,(about ¾ lb) diced
  • 2medium sweet potatoes,(about 1 lb) peeled, cubed
  • 2roasted red peppers,from a jar, or homemade, diced
  • 1tbsplemon zest,grated
  • ½cupapricots,dried, roughly chopped
  • 4cupswater,or broth
  • 15ozchickpeas,(1 can) rinsed, drained
  • 8cupsbaby kale,or baby spinach

For Optional Garnish:

  • lemon wedges,to garnish, optional
  • jalapeno peppers,sliced, to garnish, optional
  • cilantro,chopped, to garnish, optional
  • vegan or regular yogurt,to serve, optional


Ras el Hanout:

  1. Whisk all the spices together until well-combined. This will make a little more than ¼ cup of the spice mix.

  2. Use 2 tablespoons for this recipe, then store the remaining in an air-tight container for up to 1 year.

  3. Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent.

  4. Stir often to avoid browning too much.

  5. Add in the ginger and 2 tablespoons of Ras el Hanout and sauté for another 1 minute, stirring often.

  6. Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well.

  7. Turn heat to medium to medium-high, and cover.

  8. Cook for 10 minutes. The stew should be bubbling at a low boil during this time.

  9. Adjust the heat as needed to maintain a low boil.

  10. Remove the lid, add the chickpeas, and cook for another 10 to 15 minutes, or until parsnips and sweet potatoes are quite soft and just starting to break down.

  11. Taste the stew, and add salt, pepper, and more Ras el Hanout to preferred taste.

  12. Just before serving, stir in the fresh greens.

  13. Stir gently until the greens are wilted.

  14. Serve with fresh cilantro, a spoonful of yogurt (either vegan or dairy), sliced chili, and lemon wedges.


  • Calories: 262.83kcal
  • Fat: 6.05g
  • Saturated Fat: 0.74g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.90g
  • Polyunsaturated Fat: 1.62g
  • Carbohydrates: 44.52g
  • Fiber: 9.98g
  • Sugar: 10.17g
  • Protein: 10.83g
  • Sodium: 57.59mg
  • Calcium: 90.96mg
  • Potassium: 715.63mg
  • Iron: 3.82mg
  • Vitamin A: 500.33µg
  • Vitamin C: 43.93mg
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