This Moroccan-style chickpea stew combines chickpeas, sweet potato, tomatoes and spinach in a warmly spiced, gently tangy broth. Moroccan cooking has many regional and family variations; this approachable stovetop version is a hearty one-pot meal served with bread or grains, and it is a homemade take rather than a claim to one definitive recipe.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (160 g)
- 1 celery rib, diced, about ½ cup (60 g)
- 4 garlic cloves, finely chopped, about 4 teaspoons (12 g)
- 1 tablespoon (6 g) finely grated fresh ginger
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) sweet paprika
- ¼ teaspoon (about 0.6 g) ground cinnamon
- ⅛ teaspoon (about 0.3 g) cayenne pepper, or less to taste
- ¾ teaspoon (4.5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 tablespoon (16 g) tomato paste
- 1 can (14.5 ounces/411 g) crushed tomatoes
- 2 cups (480 ml) low-sodium vegetable broth
- 1 medium sweet potato, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
- 2 cans chickpeas, each 15 ounces (425 g), drained and rinsed; about 3 cups (510 g) drained chickpeas total
- ⅓ cup (55 g) chopped dried apricots, optional
- 5 ounces (140 g) baby spinach
- 1 tablespoon (15 ml) fresh lemon juice, plus more to taste
- 2 tablespoons (8 g) chopped fresh cilantro or flat-leaf parsley, for serving
Instructions
- Prepare the vegetables and chickpeas. Dice the onion, carrots and celery into small, fairly even pieces so they soften at a similar pace. Cut the sweet potato into cubes about ½ inch across; larger pieces take longer to become tender. Drain and rinse the chickpeas, and measure out the spices, tomato paste and broth before you start cooking. This preparation takes about 18 minutes.
- Soften the aromatics. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots and celery with the salt and black pepper. Cook for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables have begun to soften. If the bottom of the pot looks dry or the vegetables are browning too quickly, lower the heat slightly rather than adding a lot of extra oil.
- Add garlic, ginger and spices. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant. Add the cumin, coriander, paprika, cinnamon and cayenne, then stir for 30 seconds. Keep the mixture moving: ground spices can scorch if left against a hot pot, and scorched spices can make the stew taste bitter.
- Build the tomato base. Mix in the tomato paste and cook for 1 minute, stirring so it coats the vegetables. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to loosen any browned bits. Add the sweet potato, chickpeas and dried apricots, if using. Stir to distribute the ingredients and bring the liquid to a gentle boil.
- Simmer until tender. Reduce the heat to maintain a steady, gentle simmer, then cover the pot with the lid slightly ajar. Cook for 22 minutes, stirring once or twice. Check a sweet potato cube with a fork: it should be tender through the center but still hold its shape. If it is firm, simmer for another 3 to 5 minutes and check again. If the stew is thicker than you like, add broth or water a few tablespoons at a time.
- Finish with spinach and lemon. Stir in the spinach and cook uncovered for about 2 minutes, until wilted. Remove the pot from the heat, add the lemon juice, and taste. Adjust the salt, pepper and lemon as needed. Serve with chopped cilantro or parsley. The stew should be thick enough to spoon over rice, but loose enough that the chickpeas are surrounded by saucy broth.
Tips
- Cut the sweet potato evenly. Similar-size cubes cook at the same rate. Very small cubes may break down and thicken the broth; large chunks may still be firm after the suggested simmer. If your cubes are larger than ½ inch, allow extra cooking time and check them with a fork.
- Make the spice level your own. The small amount of cayenne gives a mild background warmth, not a strongly hot stew. Leave it out for a no-heat version, or add a pinch more at the table. If you use a hot paprika instead of sweet paprika, reduce or omit the cayenne until you have tasted the pot.
- Rinse canned chickpeas. Draining and rinsing removes the canning liquid and excess surface salt, making the broth cleaner tasting and easier to season. If using home-cooked chickpeas, use about 3 cups (510 g) cooked and drained.
- Keep the simmer gentle. A hard boil can make the sweet potato crumble before the flavors have melded. Stir carefully rather than vigorously, especially once the cubes soften. If the pot sticks, lower the heat and loosen the bottom with a splash of broth.
Serving Suggestions
Serve the stew in shallow bowls with warm flatbread, pita or crusty bread for scooping up the tomato broth. For a more filling plate, spoon it over cooked couscous, brown rice, white rice or quinoa. Couscous is particularly convenient because it can be prepared while the stew simmers; keep it plain or finish it with a little olive oil and chopped herbs so it does not compete with the spices.
A spoonful of plain yogurt can cool the cinnamon and cayenne, while extra lemon wedges let everyone adjust the brightness of their serving. For a dairy-free table, offer a plant-based plain yogurt or simply add more herbs. A small dish of olives or a crisp cucumber salad also makes a good contrast to the soft vegetables and rich chickpeas. If serving bread, warm it just before dinner rather than letting it sit uncovered and dry out.
Variations
Use another sturdy vegetable. Butternut squash can stand in for the sweet potato in the same quantity and is cooked until fork-tender. Its flavor is similarly sweet, though the cubes may soften a little faster, so start checking around 18 minutes into the simmer. You can also use peeled white potato; the result is less sweet and a little more neutral.
Change the dried fruit or leave it out. Dried apricots add little pockets of tart sweetness, but they are optional. Raisins or chopped dates can be used in a smaller amount, since dates are particularly sweet. For a savory-only stew, omit the fruit and add an extra squeeze of lemon at the end to keep the flavors lively.
Add greens or more vegetables. Chopped kale can replace the spinach; add it about 8 to 10 minutes before the end of the simmer so it has time to soften. Chard stems can go in with the onion and leafy parts near the end. A diced red bell pepper can be cooked with the carrots, though it will bring a sweeter, less traditional flavor to this particular combination.
Make it richer or more filling. Stir in ½ cup (120 ml) coconut milk at the end for a creamier, less tomato-forward broth. For extra protein and texture, add 1 cup (150 g) cooked lentils with the chickpeas; the stew will become thicker, so keep a little extra broth nearby. These are flexible home-cooking adaptations, not required ingredients for the base recipe.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. It may thicken as it sits because the chickpeas and sweet potato absorb some liquid; that is normal and does not mean anything has gone wrong. For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator for the most even reheating.
Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it is too thick. Heat until steaming throughout and to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. In a microwave, cover loosely, heat in short intervals and stir between them so the middle and edges warm evenly. Add fresh herbs or a squeeze of lemon after reheating, since both taste brightest when added just before serving.
Frequently Asked Questions
Can I make this stew ahead?
Yes. Make it up to 3 days ahead, cool it promptly, and refrigerate it covered. The flavors settle together as it rests, and the broth may become thicker. Reheat gently with a little water or broth, bringing it to 165°F (74°C), then refresh it with lemon and herbs. If making it for guests, you can prepare the stew in advance and cook couscous or rice shortly before serving.
Can I use dried chickpeas instead of canned?
Yes, provided they are fully cooked before they go into the stew. Cook dried chickpeas according to their package directions, then measure about 3 cups (510 g) drained chickpeas for this recipe. Do not add hard, uncooked chickpeas directly to the tomato broth: they need much longer to cook, and acidic ingredients can slow their softening. If cooking chickpeas from dry, plan that as a separate task before the recipe’s 52-minute total time.
Is this stew very spicy?
No. With ⅛ teaspoon of cayenne, it has mild warmth rather than a sharp chile heat. The cinnamon and cumin are aromatic, not hot. For a completely mild pot, omit the cayenne; for more heat, offer chili flakes or hot sauce at the table so each person can adjust their bowl.
What can I use instead of fresh ginger?
Use ¼ teaspoon (about 0.5 g) ground ginger in place of the tablespoon of fresh ginger. Add it with the other ground spices, not with the garlic. Ground ginger has a drier, more concentrated flavor and lacks the fresh, bright bite, so begin with the smaller amount and adjust only after tasting.
Can I make it without tomatoes?
The tomatoes provide acidity, body and much of the stew’s characteristic sauce, so leaving them out changes the dish substantially. For a lower-tomato version, replace the can with 1 cup (240 ml) broth and add 1 tablespoon (15 ml) lemon juice near the end; expect a thinner, less tangy result. Taste carefully for salt and lemon before serving.
How do I keep the sweet potato from turning mushy?
Cut it into even ½-inch cubes, keep the pot at a gentle simmer, and begin checking for tenderness at 22 minutes. Sweet potatoes vary in size and age, so the fork test is more useful than extending the cooking time automatically. Stir with a broad spoon and avoid mashing the cubes against the side of the pot.
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