RecipeNowRecipeNow
Inspired by North African flavors, this Moroccan chickpea stew is packed with warm spices and hearty ingredients. The sweetness of the potatoes complements the earthy chickpeas, while fresh spinach adds a pop of color and nutrients. Cinnamon, cumin, and paprika give this stew an aromatic, complex flavor profile, making each bite exciting. Serve it with a side of couscous or crusty bread, and you’ve got a nourishing, plant-based meal perfect for cold days or meal-prep sessions.
Heat olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and diced carrot. Sauté until onions are translucent, about 5 minutes.
Stir in the cubed sweet potatoes, canned chickpeas, and tomato paste.
Add vegetable broth, cinnamon, cumin, paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the sweet potatoes are tender.
Add the fresh spinach and cook for another 5 minutes until wilted.
Taste and adjust seasoning if necessary. Serve warm with couscous or bread.
