If you’re after a comforting, wholesome dinner that’s big on flavour but low on fuss, this One-Pot Moroccan Chickpea Stew is a total winner. It’s packed with chickpeas, sweet potatoes, and loads of colourful veggies, all simmered in a rich, spiced tomato sauce that’s full of warming Moroccan flavours—think cumin, smoked paprika, cinnamon, and just a little kick of chilli if you fancy it.
The beauty of this dish is that it’s naturally vegan, really filling, and made in just one pot (so minimal washing up—always a bonus!). It’s brilliant for batch cooking too, as the flavours get even better the next day. Serve it with fluffy couscous, warm flatbreads, or even just on its own with a squeeze of lemon and some fresh coriander for a vibrant, satisfying meal you’ll want to make on repeat.
For more bold flavours, check out the Easy Rustic Mushroom Masala, packed with spices and super satisfying.
🍴 Tools You’ll Need
Large Pot or Dutch Oven – If you buy a good one like this, it will give you many years of service.
Wooden Spoon – Get a solid one like this for stirring and mixing.
Freezer Containers – Like these are handy if you’re batch cooking and meal prepping for the week.
One-Pot Moroccan Chickpea Stew
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 large sweet potato peeled & diced
- 1 red pepper chopped
- 400 g tin chopped tomatoes
- 400 ml vegetable stock
- 2 x 400g tins chickpeas drained & rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- Pinch of chilli flakes optional
- Salt & black pepper to taste
- Juice of 1/2 lemon
- Fresh coriander to garnish
Instructions
- Heat the olive oil in a large pot over medium heat, a big pot like this gives you plenty of room for everything. Add the chopped onion and cook for 3–4 minutes until soft.
- Stir in the garlic and ginger and cook for 1–2 minutes until fragrant.
- Add the diced sweet potato and chopped red pepper. Stir in the cumin, paprika, cinnamon, turmeric, and chilli flakes if using. Cook for another minute to coat everything in the spices.
- Pour in the chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes.
- Add the drained chickpeas, stir well, and simmer for another 15 minutes, until the sweet potato is tender and the stew has thickened. A sturdy wooden spoon like this is great for stirring the stew and scraping up all the flavour from the bottom.
- Season to taste with salt, pepper, and a good squeeze of lemon juice.
- Serve hot, scattered with fresh coriander. Great with couscous, flatbreads, or on its own.Tip: This stew freezes beautifully, I use containers like these for easy portioning.
Top Tips for this One-Pot Moroccan Chickpea Stew
Boost the veg: Throw in a handful of spinach or kale at the end for extra greens.
Add heat: Like it spicy? A bit more chilli flakes or a splash of harissa paste adds a nice kick.
Make it ahead: This stew tastes even better the next day as the flavours deepen…ideal for meal prep.
Serving ideas: Serve with fluffy couscous, warm flatbreads, or a dollop of yoghurt to cool things down.
Freezer-friendly: Let it cool completely, then portion into containers and freeze for up to 3 months.