Chickpeas, sweet potatoes, and spinach. Can’t go wrong there, am I right? (I’m totally right!) This Moroccan-Inspired Sweet Potato and Spinach Stew is warmly spiced, hearty, and rib-sticking. Plus, it’s super easy to make. I’ve included the recipe below – and insist you make it – but I’m also here today to tell you about something else really cool that I think you should know about!

Moroccan Inspired Sweet Potato & Spinach Stew - This vegan stew is rib-sticking and warmly spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of brown rice.

This delicious plant-based stew recipe is from a new vegetarian meal planning website called Green Plate Club.

My fellow blogging friend Kiersten built this new service, and I wanted to share it with you today because it’s THE BOMB. (Do people still say that? Well, I still do, apparently!) 

This is not a sponsored post; I really just wanted to share with all of you because it’s such a great new resource.

Every week, you get access to three new meal plans: Vegetarian (lacto-ovo), vegan, or flexitarian for those who aren’t vegan or vegetarian but would like to incorporate a few more plant-forward dinners into their lives. I think the flexitarian plan is perfect for mixed-diet families!

Anyway, I’m on my second week of using meal plans from Green Plate Club, and I just have to say I’m a huge fan. Why? Well, here’s why:

  1. Green Plate Club meal plans and printable shopping lists are SUPER lean. And I don’t mean without fat, I just mean that no food goes unused. We did one of the vegan meal plans last week and the only thing I had left over was a bit of parsley! It was a revelation.
  2. Tips are included for Sunday meal prep, but it’s easy stuff that doesn’t take too long and isn’t a must – not this lose-an-entire-day-to-meal-prep stuff that just doesn’t work for me.
  3. The meal plans are EFFICIENT, with awesome, realistic tips that help later on in the week. For instance, I had roasted winter vegetable bowls on Monday. When I cut the cauliflower for that, I also cut some up for Wednesday. When it came time to roast cauliflower as the side for Wednesday’s meal, it was all ready to go. 
  4. The recipes are great, too! If you want a taste, just try this recipe for Moroccan-Inspired Sweet Potato and Spinach Stew below. It was my favorite of the week. 

Green Plate Club is a paid membership meal planning site, but it’s a huge bargain – $6 per month, $15 for 3 months, or $50 for an entire year. Basically, I paid for a year’s membership in what I saved by not buying last-minute take-out the first two weeks.

So there’s what I wanted to share with you guys today. Check it out at That is an affiliate link, by the way, which means I get paid a portion of the sale if you decide to buy a membership. Which I really appreciate, financially, but if you’d rather, just click on this non-affiliate Green Plate Club link. Either way, it’s cool!

Green Plate Club Membership Giveaway

OH! And the most exciting thing is that I am giving away ONE ANNUAL MEMBERSHIP (a $50 value) to Green Plate Club! To be entered into the giveaway, just leave a comment below telling me what your biggest challenge is when it comes to getting weeknight dinners on the table. Be sure to include your accurate email address! I will draw a name and contact the winner by email at the end of the week – giveaway ends on Friday, February 5. 

5 from 1 vote

Moroccan-Inspired Sweet Potato and Spinach 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 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*
  • Salt to taste
  • Lemon wedges and freekeh (couscous, rice, or quinoa for serving)
  • Chopped parsley (for garnish (optional))


  • 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.

Nutrition Facts

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