This Moroccan chickpea stew is cozy, nutritious and perfect for a speedy weeknight meal. It has just the right amount of spice and it couldn't be easier to make!
This Moroccan chickpea stew is everything you want in a cozy family dinner - simple, hearty, and so full of flavor.
It's all made in one pot with wholesome ingredients, which means less time cleaning up and more time enjoying a warm, delicious bowl of goodness.
The chickpeas are packed with protein, the veggies bring so much texture, and the harissa adds just the right amount of spice. In my book, that's the perfect dinner!
And if you love spicy recipes, why not try my Spicy Peanut Noodles or this Spicy Tofu Stew next?
Why you'll love this Moroccan chickpea stew
- The harissa paste gives it such a cozy, bold flavor without being too spicy.
- It all comes together in one pot, so it's easy to make and even easier to clean up.
- It's completely vegan but still hearty, filling, and loaded with protein and veggies.
Ingredient notes
Olive oil - A little olive oil is perfect for sautéing the veggies.
Red onion - I love using red onion for its slightly sweet flavor, but yellow onion works, too.
Red bell pepper - This adds a touch of sweetness and a little crunch.
Garlic - Measure with your heart!
Harissa paste - I used rose harissa for its subtle floral notes, but any harissa paste will work beautifully to bring a warm, slightly spicy kick.
Sweet potatoes - These bring a natural sweetness and get perfectly tender in the stew.
Chickpeas - Canned chickpeas make this stew so easy; they add all the heartiness and protein without any extra work.
Crushed tomatoes - To create that saucy, rich base; if you don't mind a chunkier texture, diced tomatoes work too.
Spinach - I like to toss in fresh spinach at the end for a pop of color and extra nutrients.
Pro tip
If you want an extra creamy texture, mash a few of the chickpeas with the back of your spoon while the stew simmers.
How to make Moroccan chickpea stew
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large pot over medium heat, then cook the red onion and bell pepper for 5-6 minutes until softened. Stir in the garlic and cook for another minute.
Add the harissa paste and cook for a minute, then stir in the sweet potatoes, chickpeas, crushed tomatoes, and vegetable stock.
Bring the stew to a gentle boil, reduce the heat, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Stir in the spinach and let it wilt for a couple of minutes, then season with salt and black pepper.
Substitutions and variations
- If you've got dried chickpeas, soak them overnight, then cook them until tender before tossing them into the stew - takes a little extra time but so worth it!
- You can use butternut squash, carrots, or even regular potatoes as an alternative to sweet potatoes.
- If you prefer less heat, use a mild harissa or reduce the amount. For more spice, add extra chili flakes or a pinch of cayenne.
Helpful tips
- Keep an eye on the sweet potatoes while simmering; you want them soft but not falling apart so they hold their shape in the stew.
- If you want an even more filling meal, stir in some cooked quinoa or rice toward the end.
- This stew tastes even better the next day as the flavors deepen, so it's a great recipe to meal prep.
What to serve with Moroccan chickpea stew
- Crusty bread
- Naan
- Warm pita
- Over rice - try this Instant Pot Basmati rice!
- A simple salad
Leftovers and storage
- Let the stew cool down, then pop it into an airtight container and keep it in the fridge for up to 4 days.
- Reheat it gently on the stovetop or in the microwave, and if it feels a little thick, just add a splash of water or stock to loosen it up.
- This stew freezes really well-store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight and reheat as above when you're ready to enjoy it again.
More easy vegan stew recipes
If you've tried this recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Moroccan Chickpea Stew
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
- 3 tablespoons harissa paste
- ½ lb (225 g) sweet potatoes, peeled and cubed
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 2 cans (14 oz / 400 g) crushed tomatoes, crushed tomatoes
- 1 cup (250 ml) vegetable stock
- 2 cups (60 g) spinach
- ¼ cup (15 g) fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the red onion and bell pepper, and cook for 5-6 minutes until they soften. Stir in the garlic and cook for another minute1 tablespoon olive oil1 medium red onion1 medium red bell pepper2 large garlic cloves
- Stir in the harissa paste and let it cook for a minute, then add the sweet potatoes, chickpeas, crushed tomatoes, and vegetable stock to the pot.3 tablespoons harissa paste½ lb sweet potatoes2 cans (14 oz / 400 g) chickpeas2 cans (14 oz / 400 g) crushed tomatoes1 cup vegetable stock
- Give everything a good stir, bring it to a gentle boil, then lower the heat. Cover and let it simmer for 20-25 minutes, or until the sweet potatoes are soft.
- Stir in the spinach and let it wilt for a couple of minutes. Taste the stew and add salt and black pepper as needed.2 cups spinach
- Spoon the stew into bowls, sprinkle with fresh parsley, and serve warm. It's great on its own, with crusty bread, or over rice.¼ cup fresh parsleySalt and freshly ground black pepper to taste
Phil
Perfect meal for a snowy January day, flavours are delicious -- will be adding this into my regular rotation.
Paris
Glad you liked it Phil.