Moroccan Spiced Sweet Potato, Chickpea and Spinach stew is the perfect balance of sweet and savory flavors. It’s made with onions, carrots, sweet potato, chickpeas, and spinach, flavored with toasted spices, and finished with fresh herbs. If you love a variety of flavor and texture combinations, this just might be a go-to dish you make again and again. Did we mention? It’s also packed with nutrition thanks to the superfood ingredients mentioned above. Enjoy this nourishing stew often!
Yields2 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
1 ½cupschickpeas (homecooked, or BPA-free canned, drained)
1medium onion (yellow, diced)
1cupsweet potato (diced)
1cupcarrots (diced)
5cloves garlic (fresh, minced)
2tbsporganic tomato paste
1tbspcumin seeds
1tbspcoriander seeds
1tspground turmeric
½tspground cinnamon
1tspred pepper flakes (optional)
½tspsalt (optional)
½tspground black pepper
2cupsvegetable broth (preferably homemade, no salt added)
2cupsorganic spinach (chopped)
2organic lemons (zested)
¼cupcilantro (chopped)
Directions
1
In a small stovetop pan, toast the cumin and coriander seeds over medium heat until they start to release their aroma (about 5 minutes). Be careful not to let them burn. Once done, grind in a spice grinder along with the other spices, including the salt and pepper, leaving the mixture a bit coarse.
2
Heat a large stovetop pan over medium heat. Once hot, add 2 tablespoons of vegetable broth, followed by the onions.
3
Cook the onions until they’re translucent (about 3–4 minutes), stirring frequently.
4
Next, add the garlic and let cook for one minute.
5
Reduce the heat to low and add the spices, tomato paste, and remaining vegetable broth. Stir to combine.
6
Stir in the sweet potatoes, carrots, and chickpeas.
7
Cover and let simmer for 20 to 25 minutes or until the vegetables are tender. Timing will depend on the size of the vegetables.
8
Once the vegetables are tender, stir in the spinach and lemon zest.
9
Taste for additional seasoning.
10
Finish with cilantro and a squeeze of the remaining lemon if desired.
Chef's Notes
Substitutions
Instead of chickpeas try northern or cannellini beans.
Instead of spinach, substitute organic kale or Swiss chard.
If you don’t have whole coriander and cumin seeds, you can use ¾ teaspoon ground for one teaspoon of whole coriander or cumin.
Layer it up
Add nuts or seeds for a little crunch and more nutrition.
Add more herbs and spices such as parsley or another dash of cinnamon.
Add more vegetables such as artichokes, olives, or sundried tomatoes.
Storage
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
1 ½cupschickpeas (homecooked, or BPA-free canned, drained)
1medium onion (yellow, diced)
1cupsweet potato (diced)
1cupcarrots (diced)
5cloves garlic (fresh, minced)
2tbsporganic tomato paste
1tbspcumin seeds
1tbspcoriander seeds
1tspground turmeric
½tspground cinnamon
1tspred pepper flakes (optional)
½tspsalt (optional)
½tspground black pepper
2cupsvegetable broth (preferably homemade, no salt added)
2cupsorganic spinach (chopped)
2organic lemons (zested)
¼cupcilantro (chopped)
Directions
1
In a small stovetop pan, toast the cumin and coriander seeds over medium heat until they start to release their aroma (about 5 minutes). Be careful not to let them burn. Once done, grind in a spice grinder along with the other spices, including the salt and pepper, leaving the mixture a bit coarse.
2
Heat a large stovetop pan over medium heat. Once hot, add 2 tablespoons of vegetable broth, followed by the onions.
3
Cook the onions until they’re translucent (about 3–4 minutes), stirring frequently.
4
Next, add the garlic and let cook for one minute.
5
Reduce the heat to low and add the spices, tomato paste, and remaining vegetable broth. Stir to combine.
6
Stir in the sweet potatoes, carrots, and chickpeas.
7
Cover and let simmer for 20 to 25 minutes or until the vegetables are tender. Timing will depend on the size of the vegetables.
8
Once the vegetables are tender, stir in the spinach and lemon zest.
9
Taste for additional seasoning.
10
Finish with cilantro and a squeeze of the remaining lemon if desired.
Notes
Moroccan Spiced Sweet Potato, Chickpea, and Spinach Stew
