One-Pot Moroccan Chickpea Stew
A hearty, spiced stew with chickpeas, sweet potatoes, and warming Moroccan flavours...perfect for a simple one-pot meal.
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.