ingredients
  • Onion 1 large, diced
  • Sweet Potatoes 2 large, cut into chunks
  • Vegetable stock 2 1/2 cups
  • Extra virgin olive oil 1 tbsp
  • Garlic 3 cloves, minced
  • Cumin 1 tsp
  • Sweet paprika 1 tsp
  • Cinnamon 1/4 tsp
  • Ginger 1/4 tsp, minced
  • chili flakes ¼ tsp
  • Tomatoes 1 can
  • Chickpeas 1 can, drained
  • For garnish
  • Cilantro chopped
  • salt and pepper

Moroccan stew is a fantastic vegetarian-friendly dish that even meat-eaters will love. Loaded with vegetables and nutrient-rich chickpeas, this North African dish is both protein-packed and full of incredible flavors. It gets its unique taste thanks to spices like cumin, cinnamon, ginger, and paprika – all common ingredients in Moroccan cuisine. Some versions also add lentils, and you can feel free to put your own spin on the dish by adding other veggies (peppers always taste great). It's easy to make, so even novice cooks can treat themselves to the wealth of flavors found in a Moroccan stew.

How to Make Moroccan Stew

Heat the oil in a large pot. Cook the onions over medium heat for about 5 minutes, until soft.

Add cumin, cinnamon, paprika, ginger, chili flakes, salt and pepper, and cook until fragrant, about 30 to 45 seconds. Next, stir in the garlic and tomatoes, cooking for another minute.

Pour in the vegetable broth, add the sweet potatoes and chickpeas. Bring to a boil then reduce to a simmer. Cook for 25 to 30 minutes.

Garnish with cilantro and serve hot.

What to Serve with Moroccan Stew

This exceptionally flavorful dish can be served with couscous or warm flatbreads. Rice and quinoa taste wonderful with it as well. Moroccan stew can be garnished with nuts or yogurt – a great way to add even more protein to this nutritious dish.

Instructions

Heat the oil in a large pot. Cook the onions over medium heat for about 5 minutes, until soft.

Add cumin, cinnamon, paprika, ginger, chili flakes, salt and pepper, and cook until fragrant, about 30 to 45 seconds. Next, stir in the garlic and tomatoes, cooking for another minute.

Pour in the vegetable broth, add the sweet potatoes and chickpeas. Bring to a boil then reduce to a simmer. Cook for 25 to 30 minutes.

Garnish with cilantro and serve hot.

Notes

You can make Moroccan stew ahead of time then freeze or refrigerate to save time during the week. Simply reheat on the stove until it's entirely heated through.

You can also add meat to this dish. Lamb and beef are excellent choice. Use about 1 pound of meat, cut into cubes. Brown it for about 8-10 minutes before you cook the onions.

If you're a fan of lentils, try adding lentils to this dish for another healthy variation on this classic North African dish.