Moroccan Style Chickpea Stew in a bowl
5 from 1 vote
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By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is 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. In today’s article, Devorah shares her recipe for a satisfying Moroccan Style Chickpea Stew
.

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.

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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
Moroccan Style Chickpea Stew
 ingredients

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.

onions sautéing in a pot

onions and sweet potatoes in a pot

onions, chickpeas, and sweet potatoes in a pot

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.

onions, chickpeas, spices, and sweet potatoes in a pot

onions, chickpeas, spices, and sweet potatoes in a pot. a cup of tomato puree about to be poured in

onions, chickpeas, spices, and sweet potatoes mixed with tomato puree in a pot. veggie stock about to be poured in

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.

onions, chickpeas, spices, and sweet potatoes mixed with tomato puree in a pot, greens being mixed in
Moroccan Style Chickpea Stew in a pot with a ladle taking some of it out
Moroccan Style Chickpea Stew in a bowl

Moroccan Style Chickpea Stew


5 from 1 vote
Discover a flavorful and aromatic Moroccan Style Chickpea Stew recipe. This easy-to-make and delicious stew features a rich blend of chickpeas, sweet potatoes, and the star ingredient, Ras El Hanout spice blend. Serve it over couscous for a satisfying vegan meal that will warm your heart.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Author: Best of Vegan
Servings: 4 servings

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.
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Recipe, text, and photography by Devorah Bowen.

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Devorah Bowen: About the Author

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