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Moroccan Chickpea Stew Recipe

Transport your family to Morocco with this warmly spiced chickpea stew that's absolutely bursting with flavor! The combination of sweet potatoes, warming spices, and tender chickpeas creates a comforting dish that somehow tastes even more incredible the next day. Trust me, you'll want to make a double batch!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 2 large sweet potatoes peeled and cubed
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup dried apricots chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked couscous for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened and translucent.
  2. Stir in the garlic and ginger, cooking for about 1 minute until beautifully fragrant.
  3. Add all the spices (cumin, coriander, cinnamon, paprika, and cayenne if using) and stir for 30 seconds to toast them.
  4. Add the chickpeas, sweet potatoes, diced tomatoes, vegetable broth, and chopped apricots. Stir everything together.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until the sweet potatoes are tender.
  6. Season with salt and pepper to taste. If the stew is too thick, add a little more broth to reach your desired consistency.
  7. Serve over fluffy couscous and garnish with fresh cilantro. Let it sit overnight for even deeper, richer flavors!