Chickpeas, sweet potatoes, and spinach. Can’t go wrong there, am I right? (I’m totally right!) This Moroccan-Inspired Chickpea & Sweet Potato Stew with harissa and spinach is warmly spiced, hearty, and rib-sticking. Plus, it’s super easy to make.

A bowl of Moroccan chickpea stew with sweet potatoes and harissa on a bed of quinoa with a lemon wedge. The bowl is white and it's on a marble background.

This thick vegan stew is flavored with harissa, a spicy chili paste from North Africa. It’s found in most grocery stores these days, and it’s an exceptional hack for amazing flavor.

Make this Moroccan Chickpea Stew ahead of time for easy meal prep, or make it for dinner and enjoy the leftovers for a hearty lunch.

It’s easy, hearty, and cozy!

More Vegetarian Stews

5 from 1 vote

Moroccan Chickpea & Sweet Potato Stew

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Kare
This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach – so satisfying with a scoop of quinoa or brown rice.


  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 small sweet potato (about 8 ounces, peeled and diced)
  • 1/4 teaspoon salt (plus more to taste)
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 14.5-ounce can crushed tomatoes
  • 1 1/2 cup water or vegetable broth
  • 5 ounces baby spinach
  • 1 tablespoon harissa*

For serving:

  • Lemon wedges
  • Chopped parsley (for garnish )
  • Freekah, couscous, rice, or quinoa (cooked)


  • Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
  • Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
  • Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
  • Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
  • Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.


Recipe courtesy of The Green Plate Club

Nutrition Facts

Calories: 411kcal, Carbohydrates: 79g, Protein: 20g, Fat: 9g, Saturated Fat: 1g, Sodium: 584mg, Fiber: 17g, Sugar: 13g

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