Moroccan Vegetarian Sweet Potato Stew

Warm up your kitchen with the vibrant flavors of this Moroccan Vegetarian Sweet Potato Stew, a hearty, plant-based dish that’s as nourishing as it is flavorful. Packed with warm spices like cumin, coriander, and cinnamon, this stew combines tender sweet potatoes, protein-rich chickpeas, and juicy tomatoes with the subtle sweetness of dried apricots for a perfect balance of savory and sweet. Fresh baby spinach adds a pop of green, while a sprinkling of fresh cilantro brightens every bite. Ready in under an hour, this one-pot wonder is ideal for busy weeknights, meal prep, or a cozy dinner served with crusty bread or fluffy couscous. Perfect for those craving a fragrant, vegetarian comfort food that showcases the bold spices of Moroccan cuisine, this stew will quickly become a household favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• 0.25 teaspoon cayenne pepper
• 3 medium sweet potatoes, peeled and cubed
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 14-ounce can diced tomatoes, with their juices
• 4 cups vegetable broth
• 0.5 cup dried apricots, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups baby spinach
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, cinnamon, paprika, and cayenne pepper. Stir for 30 seconds to toast the spices.

Step 5

Add the cubed sweet potatoes, chickpeas, diced tomatoes (with juices), vegetable broth, and dried apricots. Stir well to combine.

Step 6

Bring the stew to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.

Step 7

Season with salt and black pepper to taste.

Step 8

Stir in the baby spinach and cook for 1-2 minutes, until wilted.

Step 9

Garnish with chopped cilantro and serve hot, optionally with crusty bread or over couscous.

Nutrition Facts

Serving size	(2561.4g)

Amount per serving	% Daily Value*
Calories	1879.7

Total Fat 49.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6216.5mg	0%
Total Carbohydrate 323.9g	0%
Dietary Fiber 67.3g	0%
Total Sugars 108.8g
Protein 62.8g	0%

Vitamin D 0IU	0%
Calcium 717.3mg	0%
Iron 28.3mg	0%
Potassium 6125.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 12.6%

Carbs: 65.1%