This vegan chickpea stew is part of The Art of Soups & Stews, a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds.
Moroccan Style Chickpea Stew
Flavorful, aromatic and hearty are just a few of the words I would use to describe this delicious and easy to make stew. Chickpeas and sweet potatoes make up the bulk of ingredients but it’s the moroccan spice blend called Ras El Hanout that is the real star. The Arabic spice blend literally translates to “head of shop” or “top shelf” which refers to the spice shop’s top spices. Every blend will differ slightly depending on the region it’s made in and the spices used. It brings a rich complex blend of flavors that are warming and earthy. Serve over couscous for a satisfying meal.
What You’ll need
- Chickpeas/Garbanzo Beans
- Crushed Tomatoes
- Onion, diced
- Garlic, minced
- Vegetable or Vegan Chicken Broth
- Baby Spinach, roughly chopped
- Sweet Potatoes, cubed
- Olive Oil
- Tomato Paste
- Ras El Hanout Spice blend
- Harissa (optional for heat)
- Sweet Paprika
- Salt and Pepper
- Parsley, chopped for garnish
- Serve over Couscous
How to make this Moroccan Style Chickpea Stew
Step one: Sauté the onions, then add the chickpeas and sweet potatoes
Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.
Step two: Add the seasonings, tomatoes, and broth
Add in the ras el hanout, paprika, harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir occasionally.
Step three: Add the greens and toppings, serve and enjoy!
Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.
Moroccan Style Chickpea Stew
Ingredients
- 30 oz 878g Chickpeas or Garbanzo Beans
- 28 oz 794g Crushed Tomatoes
- 1 medium - 185g Onion diced
- 4 cloves of Garlic minced
- 1 cup 237ml Vegetable or Vegan Chicken Broth
- 5 oz 142g Baby Spinach roughly chopped
- 2 cups 330g Sweet Potatoes cubed
- 2 Tbsp 30ml Olive Oil
- 2 Tbsp 30g Tomato Paste
- 2 Tbsp 30g Ras El Hanout Spice blend
- 1-2 tsp 5-10g Harissa (optional for heat)
- 1 tsp 5g Sweet Paprika
- Salt and Pepper to taste
- 2 Tbsp 30g Parsley chopped for garnish
- Serve over Couscous
Instructions
- 1. Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.
- 2. Add in the ras el hanout, paprika, harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir occasionally.
- 3. Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.
Equipment
Recipe, text, and photography by Devorah Bowen.
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If you enjoyed this Moroccan Style Chickpea Stew , you might also like this Green Minestrone Soup by the same author. Click here for the recipe.
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