Easy Moroccan Chickpea Stew
This Moroccan chickpea stew is a hearty dinner packed with sweet potatoes, warming spices, and nutritious vegetables. It’s the perfect plant-based comfort food for busy weeknights!
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4
Ingredients 17
- 2 cups dry quinoa or 1 recipe Easy Couscous *
- 1 large onion
- 3 cloves garlic
- 2 large sweet potatoes (about 1 ¾ pounds)
- 2 tablespoons olive oil
- 1 teaspoon each paprika and ground cumin
- ½ teaspoon each ground coriander, ground turmeric, and ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon each kosher salt and ground black pepper
- 2 pinches cayenne pepper
- 1 15-ounce can diced tomatoes
- 2 cups vegetable broth
- 15 ounce can chickpeas, drained (or 1 ½ cups cooked )
- 3 cups baby spinach (or chopped spinach)
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 lemon, for garnish
- 1 cup Greek yogurt, for garnish
Method 6
- 01
Make the quinoa using the stovetop method or Instant Pot method . When it’s done, sprinkle with a little kosher salt to taste.
- 02
Dice the onion and mince the garlic . Chop the sweet potatoes into bite-sized pieces.
- 03
In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
- 04
Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt , black pepper, and cayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
- 05
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
- 06
Serve over the quinoa, garnished with chopped cilantro , fresh squeezed lemon juice, and a dollop of Greek yogurt.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:17af5d82-d368-5fa8-af78-a1a994a9aff0