Moroccan Chickpea Stew

Get ready to transform your kitchen into an aromatic Moroccan escape! This hearty chickpea stew combines warming spices, tender sweet potatoes, and protein-packed legumes into a soul-warming dish that’ll have everyone asking for seconds.

The magic of this stew lies in its perfectly balanced spice blend – fragrant cumin, curry, and cinnamon dance together while sweet potatoes add a natural sweetness that’ll make you forget this incredibly satisfying meal is completely plant-based.

Ingredients

Base:

• 1 tbsp avocado oil (or vegetable oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 medium sweet potatoes, cut into 1-inch cubes
• 1 (15 oz) can chickpeas, drained and rinsed

Sauce & Seasonings:

• 2 cups tomato sauce or crushed tomatoes
• 1 cup vegetable broth
• 1½ tsp cumin
• 2 tsp curry powder
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• ⅛ tsp cayenne pepper
• Salt & pepper to taste
• 1 tbsp brown sugar (or maple syrup)

Finish:

• 2 cups kale, roughly chopped

Steps

1. Heat 1 tbsp avocado oil in a large pot over medium-high heat until shimmering (about 1 minute). Add onion and garlic, sautéing for 1-2 minutes until fragrant and translucent. Watch carefully to prevent garlic from burning.
2. Add sweet potato cubes and chickpeas, stirring to coat with oil. Cook for 2-3 minutes, allowing the sweet potatoes to develop slight caramelization on the edges.
3. Pour in tomato sauce and vegetable broth. Add all spices and brown sugar, stirring thoroughly to combine. Bring to a light boil (you’ll see small bubbles consistently breaking the surface).
4. Reduce heat to low, cover pot with a tight-fitting lid, and simmer for 20-30 minutes. Test sweet potato tenderness with a fork – it should easily pierce through with no resistance.
5. Remove lid and add chopped kale. Stir gently until kale is bright green and wilted, about 2-3 minutes. Taste and adjust seasonings if needed.
6. Serve hot, garnished with fresh parsley or cilantro if desired. The stew should have a thick, rich consistency that coats the back of a spoon.

Smart Swaps

• Replace sweet potatoes with butternut squash (same cooking time)
• Use spinach instead of kale (reduce wilting time to 1 minute)
• Substitute chickpeas with white beans for a different texture

Make It Diabetes-Friendly

• Omit brown sugar entirely or use 1 tsp monk fruit sweetener
• Increase kale to 3 cups to add fiber
• Serve over cauliflower rice instead of regular rice
• Keep portions to 1½ cups per serving (approximately 25g net carbs)

Pro Tips

• Pre-soak dried chickpeas overnight for better texture
• Toast spices in dry pan before adding for enhanced flavor
• Make double batch – freezes perfectly for up to 3 months