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Moroccan Chickpea Stew

Quick Moroccan Chickpea Stew Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 large sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • Pinch cayenne pepper
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 1/3 cup raisins (optional)
  • 4 cups packed baby spinach
  • 2 tbsp fresh lemon juice
  • Kosher salt

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt; cook 5 minutes, stirring occasionally, until softened. Add the garlic and sweet potato; cook 2 minutes.
  2. Stir in the cumin, smoked paprika, cinnamon, and cayenne; cook 30 seconds until fragrant. Add the chickpeas, tomatoes, broth, raisins if using, and another pinch of salt. Scrape up any browned bits.
  3. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes, stirring once, until the sweet potato is tender.
  4. Remove from heat. Stir in the spinach until wilted, about 1 minute. Add the lemon juice, taste for salt, and serve hot.

Notes

This stew tastes even better the next day, so don’t hesitate to make it ahead. If it thickens too much when storing, add a splash of broth when you reheat it.