Hero Image MoroccanSpicedChickpeaStew

Vegan Moroccan Spiced Chickpea and Sweet Potato Stew

Moroccan-style stew loaded with sweet potatoes and hearty chickpeas, seasoned with ras el hanout, sriracha, fresh parsley and lemon.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free & Vegan

Calories: 380 Fat: 2g Carbs: 74g Protein: 17g

This vegan dish packs a flavorful punch with the combination of ras el hanout and sriracha. Ras el hanout is a fantastic, warm – not spicy – Moroccan blend that loosely translates to “top shelf” in English. Layered with bright citrus and herbal parsley, this is a great dish with depth.

Ingredients

Sweet potato

Onion

Garlic

Parsley

Tomato paste

Diced tomatoes

Sriracha

Lemon

Chickpeas

Ras el hanout

Featured Ingredient Partners:

sweet potatoes: Hugh's Garden

Garnish To add decorative or savory touches to food.

Sauté To jump. To fry in a small amount of fat at high heat.

Zest The peel of, or grating of a citrus peel for flavor.

Large pot

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and dice sweet potato. Peel and dice onion. Mince or grate garlic. Remove parsley from stem; rough chop. Zest lemon; cut in half, then juice.

Step 2: SAUTE AROMATICS

Heat 1 Tbsp. oil in large pot over medium heat. Add onion; sauté until soft and lightly browned, about 2-4 min. Add garlic and ras el hanout, cook until fragrant, about 1-2 min.

Step 3: MAKE THE BASE

Add vegetable broth base, sriracha, diced tomatoes and stir until incorporated, about 1 min.

Step 4: MAKE THE BROTH

Add 4 cups of water and bring to a boil. Season with salt and pepper.

Step 5: FINISH THE STEW

Add sweet potatoes and chickpeas to boiling stew. Cook until sweet potatoes are soft, about 15-20 min.

Hero Image MoroccanSpicedChickpeaStew

Step 6: PLATE YOUR DISH

Add 1 Tbsp. lemon zest and 2 Tbsp. lemon juice to stew, stir until incorporated. Divide stew between two bowls, garnish with chopped parsley. Enjoy!