This Moroccan Sweet Potato Stew is a vibrant, deeply spiced one-pot meal that simmers into a hearty, fragrant dish. The sweet potatoes and chickpeas create a satisfying texture, while warm spices like cinnamon and cumin deliver an unforgettable aroma. It’s a simple yet special recipe perfect for a cozy family dinner or flavorful leftovers.
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Why You’ll Love This Moroccan Sweet Potato Stew
- Flavor explosion: Warm spices and sweet potatoes create a complex, aromatic base.
- Incredibly forgiving: No precision needed for a low-stress, high-reward meal.
- Fantastic leftovers: Flavors deepen overnight for even better lunches.
- Complete one-pot meal: Balanced with protein, carbs, and veggies—no sides required.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1.5 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 large sweet potatoes (about 1.2 kg), peeled and cubed
- 1 (400 g) can chickpeas, drained and rinsed
- 1 (400 g) can diced tomatoes
- 1 litre vegetable broth
- 1 large carrot, diced
- Juice of 1/2 a lemon
- Salt and black pepper to taste
- To serve: Fresh cilantro or parsley, and cooked couscous or crusty bread
Tools: A large, heavy-bottomed pot or Dutch oven.
Notes: Don’t skip fresh ginger—it adds a bright, zesty kick. Cayenne offers subtle warmth, not heat.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 9 g |
| Fat: | 8 g |
| Carbs: | 55 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t rush the onion. Taking the time to sauté the onion until it’s truly soft and translucent is the first step to building a deep, sweet foundation for your stew. If you add the spices too early, they can burn and turn bitter.
- Fresh ginger is a game-changer. I know it’s easier to reach for the powder, but the sharp, aromatic quality of freshly grated ginger is irreplaceable here. Just peel a knob with a spoon and grate it—skin and all—right into the pot.
- Cube your sweet potatoes evenly. This seems fussy, but it ensures everything cooks at the same rate. You don’t want some pieces turning to mush while others are still hard in the center. Aim for 2.5 cm (1-inch) chunks.
- Taste your vegetable broth. Broths can vary wildly in saltiness. If yours is particularly salty, you’ll want to adjust how much extra salt you add at the end. It’s always easier to add more than to fix an over-salted stew.
How to Make Moroccan Sweet Potato Stew
Step 1: Start by heating the olive oil in your large pot over a medium heat. Add the diced onion and cook, stirring occasionally, for about 8-10 minutes. You’re looking for the onion to become soft, fragrant, and translucent, but not to take on much color. This gentle cooking process sweetens the onion and forms the flavor base of your entire stew.
Step 2: Add the minced garlic and grated ginger to the pot. Stir constantly for about 60 seconds—just until you can really smell their incredible aroma. Be careful not to let the garlic brown, as it can become bitter. This quick cook wakes up their flavors without burning them.
Step 3: Now for the spices! Add the cumin, cinnamon, coriander, smoked paprika, and cayenne (if using) to the pot. Stir them into the onion mixture and cook for another 60 seconds. You’ll notice the kitchen filling with a warm, toasty fragrance. This step, called “blooming” the spices, releases their essential oils and deepens their flavor profile immensely.
Step 4: It’s time for the main ingredients. Add the cubed sweet potatoes and diced carrot to the pot, stirring to coat them evenly in the spiced onion mixture. Pour in the entire can of diced tomatoes (with their juices) and the vegetable broth. Give everything a good stir, scraping the bottom of the pot to lift any flavorful bits that may have stuck.
Step 5: Bring the stew to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. This is where the magic happens. Let it cook for 25-30 minutes, or until the sweet potatoes are tender enough to be easily pierced with a fork but aren’t falling apart completely.
Step 6: Once the vegetables are tender, stir in the drained and rinsed chickpeas. Let the stew simmer for another 5 minutes, uncovered, just to heat the chickpeas through. This keeps them from becoming too soft and mushy.
Step 7: The final touch! Take the pot off the heat and stir in the fresh lemon juice. This is non-negotiable—the bright acidity of the lemon juice lifts all the rich, spiced flavors and makes the entire dish sing. Now, taste the stew and season generously with salt and black pepper until it tastes just right to you.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 4–5 days.
- Freezer: Portion into airtight containers; freeze up to 3 months.
- Reviving: Reheat gently on stovetop or microwave; stir in a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Fluffy Couscous — The light, grainy texture is the perfect vehicle for soaking up the flavorful broth, and it’s a classic Moroccan pairing.
- Warm, Toasted Pita or Crusty Bread — Absolutely essential for wiping the bowl clean and getting every last bit of that delicious stew.
- A Simple Green Salad with a Lemon Vinaigrette — The crisp, fresh salad provides a lovely, palate-cleansing contrast to the warm, spiced stew.
Drinks
- Fresh Mint Tea — The sweet, herbal notes of mint tea are a traditional and wonderfully refreshing counterpart to the stew’s warm spices.
- A Light-Bodied Red Wine — A Grenache or a Pinot Noir with low tannins won’t overpower the stew and will complement its earthy-sweet profile.
- Sparkling Water with Lemon — The bubbles and citrus are a simple, non-alcoholic way to cut through the richness and cleanse the palate between bites.
Something Sweet
- Orange and Cinnamon Olive Oil Cake — The citrus and spice in the cake beautifully echo the flavors in the stew, creating a harmonious end to the meal.
- Baklava — The honey, nuts, and flaky phyllo pastry offer a decadent, textural contrast that feels like a true celebration.
- Date and Walnut Stuffed Figs — A simple, elegant dessert that leans into the North African flavor profile with natural sweetness and a bit of crunch.
Top Mistakes to Avoid
- Mistake: Burning the spices. If you add your ground spices to a scorching hot, dry pot, they can burn in seconds, lending a bitter, acrid flavor to the entire dish. Always add them to the cooked onions and oil, and keep the heat medium.
- Mistake: Overcooking the sweet potatoes. You want them tender, but not disintegrating into a complete purée. They should still hold their shape to give the stew a nice texture. Start checking for doneness at the 25-minute mark.
- Mistake: Skipping the lemon juice. I’ve messed this up before too, thinking it was just a garnish. It’s not! The acid is crucial for balancing the sweetness and richness. Without it, the stew can taste a little flat and one-dimensional.
- Mistake: Not seasoning at the end. Salt penetrates ingredients differently during cooking. The flavors concentrate as the liquid reduces, so always do your final seasoning with salt and pepper right before serving for the most accurate and vibrant taste.
Expert Tips
- Tip: Make a double batch and freeze it. This stew freezes exceptionally well for up to 3 months. Let it cool completely, then portion it into airtight containers for instant future meals that are far better than any store-bought freezer dinner.
- Tip: Add a tablespoon of tomato paste. For an even deeper, richer tomato flavor, add a tablespoon of tomato paste when you’re cooking the onions. Let it cook for a minute before adding the garlic and ginger—it adds a wonderful savory depth.
- Tip: Garnish with texture. Don’t just stop with cilantro. A sprinkle of toasted almond slivers or pumpkin seeds right on top adds a delightful crunch that contrasts beautifully with the soft stew.
- Tip: Let it rest. If you have the time, let the finished stew sit for 10-15 minutes off the heat before serving. This allows the flavors to settle and meld together even more, resulting in a more cohesive and delicious final product.
FAQs
Can I make this stew in a slow cooker?
Absolutely! You can adapt this beautifully. Simply sauté the onions, garlic, ginger, and spices in a pan first (this step is key for flavor development), then transfer everything to your slow cooker. Add the remaining ingredients except for the lemon juice and chickpeas. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the chickpeas and lemon juice during the last 30 minutes of cooking.
I’m not a fan of chickpeas. What can I use instead?
No problem at all! Lentils are a fantastic substitute. Brown or green lentils will hold their shape well. You could also use white beans like cannellini or butter beans. If you want a non-legume option, adding some shredded, cooked chicken in the last 10 minutes of cooking works wonderfully too.
How long will leftovers last in the fridge?
Stored in an airtight container, this stew will keep beautifully in the refrigerator for 4-5 days. In fact, many people think it tastes even better the next day as the flavors have more time to mingle and intensify. Just reheat it gently on the stovetop or in the microwave.
Is this stew spicy?
As written, with the optional 1/4 tsp of cayenne, it has a very mild, background warmth that builds slowly. It’s not what most would consider “spicy.” If you’re sensitive to heat, just leave the cayenne out entirely—you’ll still have a wonderfully flavorful stew from the other spices. If you love heat, feel free to add more cayenne or even a diced fresh chilli with the onions.
Can I use butternut squash instead of sweet potato?
Yes, definitely! Butternut squash is a excellent substitute and will give you a very similar result. Just make sure to cube it to the same size as the sweet potato so it cooks in the same amount of time. The flavor profile is a perfect match for the Moroccan spices.
Moroccan Sweet Potato Stew
Make this easy one-pot Moroccan Sweet Potato Stew with chickpeas and warm spices. Perfect for weeknight dinners! Get the simple recipe here.
Ingredients
For the Stew:
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tsp ground cumin
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1.5 tsp ground cinnamon
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1 tsp ground coriander
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0.5 tsp smoked paprika
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0.25 tsp cayenne pepper (optional, for heat)
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2 large sweet potatoes (about 1.2 kg, peeled and cubed)
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1 can chickpeas (400 g, drained and rinsed)
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1 can diced tomatoes (400 g)
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1 litre vegetable broth
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1 large carrot (diced)
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Juice of 1/2 a lemon
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Salt and black pepper (to taste)
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Fresh cilantro or parsley, and cooked couscous or crusty bread (To serve)
Instructions
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Heat olive oil in a large pot over medium. Add diced onion; cook 8–10 minutes, stirring occasionally, until soft and translucent without browning.01
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Stir in minced garlic and grated ginger; cook 60 seconds until fragrant (do not brown).02
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Add cumin, cinnamon, coriander, smoked paprika, and cayenne (optional). Cook 60 seconds to bloom spices.03
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Add cubed sweet potatoes and diced carrot; toss to coat in spices. Pour in diced tomatoes with juices and vegetable broth, scraping up any browned bits.04
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Bring to a boil, then reduce to low, cover, and simmer 25–30 minutes until sweet potatoes are fork-tender but intact.05
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Stir in drained, rinsed chickpeas; simmer uncovered 5 minutes to heat through.06
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Off heat, stir in fresh lemon juice. Season generously with salt and black pepper to taste.07
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