Go Back
–+ servings
Moroccan chickpea stew in a white bowl with a spoon.
Print Recipe
No ratings yet

Moroccan Chickpea Stew (Vegan Recipe)

Packed with chickpeas, sweet potatoes, preserved lemons, and warming spices in rich tomato sauce, this Moroccan Chickpea stew recipe is the ultimate one-pot vegan meal for cozy comfort.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Moroccan
Diet: Vegan
Servings: 6
Calories: 188kcal
Author: Denise Perrault

Ingredients

  • 1 medium red onion chopped
  • 3 cloves garlic minced or pressed
  • 2 tablespoons tomato paste
  • 2 teaspoons coconut sugar (see note 1)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (see note 2)
  • 2 cans chopped tomatoes 15-ounce/400-gram cans
  • ½ cup water
  • 1 medium sweet potato peeled and diced into cubes
  • 3 cups chickpeas 2 15-ounce/400-gram cans
  • 2 tablespoons preserved lemons chopped (2-3 lemons) (see note 3)
  • 2 tablespoons currants or raisins
  • ¼ cup parsley chopped
  • ¼ cup almonds chopped
US Customary - Metric

Instructions

  • Heat a Dutch oven or heavy-bottomed stew pot over medium heat, then add the onions. Cook for 1-2 minutes until the onions start to soften. Stir constantly. If the onions start to stick, lower the heat and add a tablespoon of water.
  • Stir in the garlic, then add the tomato paste, plus the coconut sugar, smoked paprika, cumin, cinnamon, cloves, ginger, salt, pepper, and cayenne pepper (if using).
  • Combine all the ingredients, then add the chopped tomatoes and ½ cup of water. Use a wooden spoon to clear the bottom of the pot.
  • Add the sweet potato cubes. Bring the ingredients to a simmer, cover the pot, and cook the sweet potatoes for 20-25 minutes until they are tender. Pierce a few sweet potatoes with a fork to test for doneness.
  • Mash a few of the sweet potato pieces to help thicken the stew. Then add the chickpeas, currants, and preserved lemons.
  • Taste the stew and adjust the spices if needed. Continue simmering for 10 minutes until the stew is hot.
  • Stir in the parsley and almonds. Reserve some as a garnish if desired.
  • Serve the stew with couscous, quinoa, bulgur, or rice if desired.

Notes

  1. Substitute coconut sugar with another vegan sugar, like date sugar, or use maple syrup.
  2. I added ½ teaspoon of cayenne pepper because we love spicy food. Adjust to taste or skip it entirely. Use red pepper flakes as a substitute.
  3. Preserved lemons have an intense salty-tangy flavor. Look for them at larger grocery stores or specialty stores. A combination of fresh lemon juice (2 tablespoons) plus 2 teaspoons of lemon zest works as a substitute.
  4. The smaller the sweet potato cubes, the quicker they cook.
  5. Store leftover stew in the refrigerator for up to 4 days or freeze it for 3 months.

Nutrition

Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 690mg | Potassium: 690mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6017IU | Vitamin C: 20mg | Calcium: 117mg | Iron: 4mg