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Moroccan Spiced Chickpea and Sweet Potato Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the sweet potato cubes, chickpeas, and diced tomatoes to the pot. Sprinkle in the cumin, coriander, cinnamon, smoked paprika, ginger, salt, and black pepper. Stir to coat everything evenly.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
  • Remove the pot from the heat. Stir in the lemon juice. Taste and adjust salt if needed. Ladle into bowls and top with the chopped cilantro.

Notes

Let the stew cool completely before dividing it into freezer-safe containers for batch cooking. Reheat portions on the stove with a splash of broth to loosen the texture. Skip the cilantro until serving if you plan to freeze the full batch.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board