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Moroccan Chickpea Stew

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A vibrant and hearty Moroccan chickpea stew made with sweet potatoes, spinach, and a blend of warm spices, served over quinoa and topped with creamy yogurt and fresh cilantro. Perfect for cozy weeknight dinners or meal prep.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry quinoa
  • Plain yogurt (for topping)
  • Fresh cilantro (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
  3. Add diced tomatoes and vegetable broth. Stir to combine.
  4. Add sweet potatoes and chickpeas. Bring to a simmer, cover, and cook for 20 minutes or until the sweet potatoes are fork-tender.
  5. Stir in fresh spinach and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed.
  6. Meanwhile, cook quinoa according to package instructions.
  7. To serve, spoon stew over quinoa. Top with plain yogurt and garnish with fresh cilantro.

Notes

  • Toast your quinoa before boiling to enhance its flavor.
  • Add a splash of lemon juice at the end for brightness.
  • Use coconut yogurt for a dairy-free topping option.

Find it online: https://dishmio.com/moroccan-chickpea-stew/