Sweet potatoes. Fire-roasted tomatoes. Spinach. Cinnamon. Harissa. This isn’t just about flavor—it’s about functional food. This stew supports your gut, balances blood sugar, and tastes like it came from a Berber market kitchen. Vegan, vibrant, and done in under 30 minutes.
Moroccan Chickpea Stew
Ingredients:
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1-inch fresh ginger, grated
1 sweet potato, peeled + diced
1 tsp ground cinnamon
1 tsp cumin
1 tbsp harissa paste (or to taste)
2 cans chickpeas, drained
1 can fire-roasted tomatoes
3 cups vegetable broth
2 cups baby spinach
Salt + pepper to taste
Lemon wedges, for serving
Fresh cilantro or parsley, for garnish
Instructions:
Heat olive oil in a large pot. Sauté onion until translucent.
Add garlic, ginger, and sweet potato. Stir for 3-4 minutes.
Add spices + harissa. Let them bloom for 30 seconds.
Pour in chickpeas, tomatoes, and broth. Simmer 20 min.
Stir in spinach. Season with salt and pepper.
Serve with lemon juice and herbs.
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this is more than just stew this is a reset in a bowl it’s gut soothing soulwarming made to nourish and restore first add your chickpeas to the pot save this for the cold nights or the chaotic weeks this Moroccan chickpea stew is sweet it’s spicy it’s savory and it’s done in under 30 minutes what more could you ask for next pour your fire roasted tomatoes sweet potatoes and spinach we’re going to top it with cinnamon harissa cumin and coriander now we just want to simmer this on low so all the flavors can mingle and marry and after 20 minutes we’re going to serve it up with a dollop of chopped herbs a swirl of yogurt and a squeeze of lemon this is your one pot healer and if that doesn’t sound good I don’t know what to say this dish is for you tag someone who needs a warm reset