Moroccan-spiced Sweet Potato and Chickpea Stew Recipe


Moroccan-spiced vegetable and chickpea stew seasoned with ras el hanout spice mix (cumin, coriander, ginger, and cinnamon). Vegan and gluten-free. 30-minute cooking time.

What you will need

1 1/2 tablespoons ground cumin

3/4 tablespoons coriander

3/4 tablespoons ground ginger

2 teaspoons cinnamon

2 teaspoons turmeric

1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika

2 tablespoons olive oil

1 large onion, diced (6 to 8 ounces)

3 tablespoons grated fresh ginger

2 tablespoons ras el hanout

4 to 5 medium carrots, sliced (about 1lb)

1 medium parsnip diced (about 3/4 lb)

2 medium sweet potatoes, peeled and cubed (about 1 lb)

2 roasted red peppers (from a jar or homemade), diced

1 tablespoon grated lemon zest

1/2 cup dried apricots, roughly chopped

4 cups water or broth

1 can (15 ounces) chickpeas, rinsed and drained

6 to 8 cups baby kale or baby spinach

Lemon wedges, to garnish (optional)

Sliced jalapeno peppers, to garnish (optional)

Chopped cilantro, to garnish (optional)

Vegan or regular yogurt, to serve (optional)


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