If you’ve been craving something cozy, hearty, and packed with vibrant flavors, let me share my absolutely favorite Moroccan Chickpea Stew with Sweet Potatoes Recipe. This stew is like a warm hug in a bowl—brimming with aromatic spices, tender sweet potatoes, and those delightful bursts of tartness from barberries and olives. I promise, once you try this stew, it’ll quickly become your go-to comfort meal, perfect for weeknights or whenever you need a nourishing pick-me-up.
Why You’ll Love This Recipe
- Depth of Flavor: The baharat spice blend combined with sweet paprika and a touch of cayenne creates layers of warmth without overpowering the subtleties of the sweet potatoes and chickpeas.
- Simple, Whole Ingredients: This stew uses humble pantry staples and fresh produce, making it easy to whip up any day of the week.
- Vegan and Gluten-Free: It’s a wholesome dish that caters to a variety of diets without sacrificing taste or satisfaction.
- Versatility: Serve it over couscous, quinoa, or rice and garnish any way you like to make it truly yours.
Ingredients You’ll Need
When I gather my ingredients for this Moroccan Chickpea Stew with Sweet Potatoes Recipe, I love how the flavors naturally complement each other. Keep an eye out for good-quality dried barberries or blackcurrants—they add a lovely tart pop that balances the sweetness of the potatoes beautifully.
- Olive Oil: I use extra virgin olive oil for its rich flavor and health benefits, but any neutral oil works fine.
- Garlic: Fresh and finely chopped to really infuse the base with aroma.
- Shallots: They gently sweeten the stew without overpowering the spices.
- Tomatoes: Either fresh peeled and diced or canned—both work well; just avoid overly watery ones to keep the stew thick.
- Baharat Spice: This is the star Moroccan spice blend, so use high-quality baharat for the best flavor punch.
- Sweet Paprika: Adds a subtle smoky sweetness.
- Cayenne Pepper or Hot Chili Powder: Adjust this to your heat preference—start small if you’re unsure!
- Salt & Brown Sugar: The sugar cuts through the acidity of the tomatoes for a perfectly balanced sauce.
- Black Pepper: Freshly cracked is my go-to for the best spice.
- Tomato Paste: This thickens and intensifies the tomato base.
- Cooked Chickpeas: Protein-packed and hearty—canned chickpeas work great if you’re short on time.
- Sweet Potato: Medium-sized, peeled and cubed for that lovely tender bite.
- Dried Barberries or Blackcurrants: Tart essentials that bring brightness and contrast.
- Black Kalamata Olives: Pitted and salty, they add another layer of complexity.
- Sliced Almonds: Toasted for crunch and nutty flavor.
- Fresh Parsley (Optional): A sprinkle of fresh herbs lifts the whole dish.
- Couscous or Quinoa: To serve alongside and soak up the stew’s amazing sauce.
Variations
I love tweaking this Moroccan Chickpea Stew with Sweet Potatoes Recipe depending on the season or what’s in my pantry. Feel free to make it your own—this stew is flexible and forgiving.
- Add Greens: Sometimes I stir in chopped spinach or kale towards the end for extra color and nutrients—it doesn’t change the flavor much, just boosts the veggies!
- Spice Level: If you like it hotter, go ahead and bump up the cayenne, or keep it mild for the whole family.
- Protein Options: I’ve swapped chickpeas for lentils or even added diced chicken for a non-vegan twist that’s just as tasty.
- Fruit Swap: Dried apricots are a lovely alternative to barberries if you want a sweeter, less tart note.
How to Make Moroccan Chickpea Stew with Sweet Potatoes Recipe
Step 1: Toast Almonds for That Crunch
Start by slicing your almonds diagonally to maximize the surface area for toasting. Heat a small dry frying pan over medium heat and toss in the almonds, moving them frequently so they don’t burn. You’ll know they’re ready when they turn golden and you catch that irresistible nutty aroma—this crunchy finish adds such a nice texture contrast to the stew.
Step 2: Build Your Flavor Base
Heat your olive oil in a large pan with a lid over medium-low heat. Add chopped shallots, cooking gently until they become almost translucent—this usually takes around 5 minutes. Stir occasionally so they soften evenly. Then toss in the garlic; keep stirring to release those gorgeous garlicky scents without browning. This base is where all your flavors will build, so don’t rush it!
Step 3: Toast the Spices and Add Tomato Paste
Now sprinkle in the baharat, sweet paprika, and cayenne pepper. Keep everything moving to prevent burning, letting the spices toast gently for a couple of minutes—that’s when you get that deep, warming fragrance. Next, spoon in the tomato paste and stir it well, letting it mingle and thicken the base.
Step 4: Add Tomatoes and Sweet Potatoes
Pour in your chopped tomatoes (fresh or canned) and add the sweet potato cubes right on top. Season with salt and half the brown sugar—you’ll want to balance the acidity of the tomatoes with a hint of sweetness. Cover the pan and let everything simmer gently for about 12 minutes, until the sweet potatoes start getting tender.
Step 5: Thicken and Season the Sauce
After removing the lid, allow the sauce to thicken by simmering it slowly. Stir occasionally, watching for a nicely concentrated consistency. At this point, taste and adjust seasoning with black pepper and a little more sugar if needed—it should be beautifully balanced with no one note overwhelming the other.
Step 6: Add Chickpeas, Olives, and Currants
Finally, stir in your cooked chickpeas, Kalamata olives, and the dried barberries or currants. Let these ingredients warm through together for 4-5 minutes so the flavors meld. The olives bring a salty savory edge, and the currants add a subtle tang—such a winning combo!
Step 7: Serve and Garnish
Spoon the stew over fluffy couscous, quinoa, or rice. Sprinkle with your toasted almonds and, if you like, a handful of fresh chopped parsley for a pop of color and freshness. Trust me, this final touch really makes it shine.
Pro Tips for Making Moroccan Chickpea Stew with Sweet Potatoes Recipe
- Use Quality Baharat: I discovered that the stew tastes worlds better with fresh, aromatic baharat from a good spice shop rather than pre-mixed blends labeled Moroccan; it makes a real difference.
- Don’t Skip Toasting Spices: This step wakes up the spices and deepens their flavor—if you rush or skip it, your stew might taste flat.
- Balance Sweetness and Acidity: Adding brown sugar little by little is how I learned to keep the tomato sauce from overpowering the stew’s gentle sweetness.
- Toast Almonds Last Minute: Toast your almonds just before serving to keep them crispy and vibrant, not soggy from sitting too long.
How to Serve Moroccan Chickpea Stew with Sweet Potatoes Recipe
Garnishes
I always top my stew with toasted sliced almonds and fresh parsley. The almonds add that irresistible crunch, while the parsley introduces a fresh, herbal brightness that elevates the overall dish. Sometimes, if I’m feeling adventurous, I add a dollop of Greek yogurt or a drizzle of tahini to make the flavors even richer.
Side Dishes
Serving this stew over fluffy couscous is classic and wonderful, but quinoa is a wonderful gluten-free alternative that adds a nice texture contrast. Roasted vegetables or a simple green salad with lemon vinaigrette complement the hearty stew perfectly if you want to round out your meal.
Creative Ways to Present
For dinner parties, I like to serve the stew in shallow bowls with a swirl of bright green herb oil or a sprinkle of pomegranate seeds on top. It makes the presentation festive and adds a fresh zing. You can also set up a stew bar, letting guests add their own garnishes like chopped cilantro, toasted nuts, or lemon wedges.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes better the next day after the flavors have had time to meld even more, so it’s a great meal prep option!
Freezing
This Moroccan Chickpea Stew with Sweet Potatoes Recipe freezes wonderfully. I portion it out into freezer-safe containers and keep it up to 3 months. When frozen, just thaw overnight in the fridge before reheating.
Reheating
I gently reheat leftovers on the stovetop over low heat, stirring occasionally, adding a splash of water or broth if it looks too thick. This keeps the stew creamy and prevents it from drying out or sticking to the pan.
FAQs
-
Can I use canned chickpeas for the Moroccan Chickpea Stew with Sweet Potatoes Recipe?
Absolutely! Canned chickpeas are a convenient shortcut that work perfectly. Just rinse and drain them well before adding to the stew. If you have time, cooking dried chickpeas yourself enhances the texture and flavor even more, but canned is a great option.
-
How can I make this stew spicier or milder?
You can easily adjust the spice level by varying the amount of cayenne pepper or chili powder. Start with a small amount if you prefer milder flavors or increase if you like heat. Remember, it’s easier to add more spice than trying to tone it down later!
-
What can I substitute for barberries if I can’t find them?
If barberries aren’t available, dried currants or raisins soaked in a bit of warm water work well to bring that tart-sweet contrast to the stew. Dried cranberries are another reasonable substitute but have a sweeter, less tart taste.
-
Is this Moroccan Chickpea Stew gluten-free?
Yes! The stew itself is naturally gluten-free. Just be sure to serve it with gluten-free grains like quinoa or rice to keep it safe for those with gluten sensitivities.
Final Thoughts
This Moroccan Chickpea Stew with Sweet Potatoes Recipe holds a special place in my kitchen—it’s a dish I return to time and time again for its warmth, ease, and comforting flavors. I love how it makes everyone at the table slow down and savor each bite. Give it a try, and I’m confident you’ll find a new family favorite that’s as nourishing as it is delicious.
Print
Moroccan Chickpea Stew with Sweet Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
A vibrant and flavorful Moroccan chickpea stew featuring a rich blend of spices, tender sweet potatoes, tomatoes, olives, and dried barberries. This easy, vegan, and gluten-free dish is perfect for a wholesome weekday dinner or a nutritious post-exercise meal, served best over couscous or quinoa and topped with toasted almonds and fresh parsley.
Ingredients
Main Ingredients
- 2 tbsp / 30 ml olive oil
- 3 garlic cloves, finely chopped
- 4 shallots, finely chopped
- 5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
- 3 tsp baharat spice
- ½ tsp sweet paprika
- ¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
- ¾ tsp salt, adjust to taste
- 2 tsp brown sugar
- Black pepper, to taste
- 1 tbsp tomato paste
- 2 cups cooked chickpeas
- 1 medium sweet potato (300 g / 0.65 lb), cubed
- 2 tbsp dried barberries or blackcurrants
- 10 black Kalamata olives, pitted
- A handful of almonds, sliced
- Fresh parsley, chopped (optional)
- Cooked couscous or quinoa, to serve with
Instructions
- Toast Almonds: Chop almonds diagonally. Heat a small frying pan over medium heat and dry roast the almonds until lightly browned and fragrant, stirring frequently to prevent burning.
- Fry Shallots: Heat olive oil in a large frying pan with a lid over low heat. Add chopped shallots and cook until almost translucent, stirring occasionally.
- Add Garlic: Incorporate chopped garlic and continue stirring frequently until the shallots become completely translucent and the garlic softens, releasing its aroma.
- Add Spices: Sprinkle in baharat, sweet paprika, cayenne or chili powder, salt, and black pepper. Stir continuously, frying gently for 1-2 minutes to toast the spices without burning.
- Tomato Paste: Stir in tomato paste to combine with the shallot, garlic, and spice mixture evenly.
- Add Tomatoes and Sweet Potatoes: Add diced tomatoes, cubed sweet potatoes, half of the brown sugar, and salt. Cover with the lid and simmer for about 12 minutes to cook the sweet potatoes thoroughly.
- Thicken Sauce: Remove the lid and continue simmering to reduce and thicken the sauce, stirring occasionally. Adjust seasoning with additional sugar and black pepper to taste.
- Finish with Chickpeas and Fruit: Stir in cooked chickpeas, Kalamata olives, and dried barberries or blackcurrants. Warm through gently.
- Serve: Serve the stew hot over cooked couscous or quinoa, garnished with toasted almonds and chopped fresh parsley if desired.
Notes
- This Moroccan chickpea stew is vegan, gluten-free, and packed with nutrients, making it ideal for a healthy weekday dinner or recovery meal.
- Adjust the cayenne or chili powder to your preferred heat level.
- Barberries can be substituted with blackcurrants if unavailable.
- For a nuttier flavor, you can toast almonds in advance and store separately before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 418
- Sugar: 17 g
- Sodium: 582 mg
- Fat: 19 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
