Moroccan Chickpea Stew

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This flavor-packed stew is so hearty and satisfying: the sweet potatoes get tender and creamy, the chickpeas soak up all those gorgeous Moroccan-inspired spices, and everything comes together in one pot.

I love serving this stew with quinoa for a tasty plant based dinner that’s also gluten free. If you like, a dollop of Greek yogurt: and most definitely a squeeze of lemon to brighten the flavors!

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Moroccan Chickpea Stew

Time: 45 minutes

Serves: 4 to 6

Dairy-Free, Gluten-Free, Vegetarian, Vegan

Ingredients

• 1 recipe Quinoa (or Easy Couscous)

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 large sweet potatoes (about 1 ¾ pounds), diced

• 2 tablespoons olive oil

• 1 teaspoon each paprika and ground cumin

• ½ teaspoon each ground coriander, ground turmeric, and ground ginger

• ¼ teaspoon ground cinnamon

• ½ teaspoon each kosher salt and ground black pepper

• 2 pinches cayenne pepper

• 1 15-ounce can diced tomatoes

• 2 cups vegetable broth

• 15 ounce can chickpeas, drained (or 1 ½ cups cooked)

• 3 cups baby spinach (or chopped spinach)

• 2 tablespoons chopped fresh cilantro, for garnish

• 1 lemon, for garnish

• 1 cup Greek yogurt, for garnish