Cozy up with a bowl of this Ras el Hanout Sweet Potato and Chickpea Stew. It’s vegetarian, vegan, and filled with tons of vegetables and warming spices. Perfect for those chilling evenings when you’re looking for something healthy and filling.
This thick and hearty sweet potato and chickpea stew is perfect for when you’re trying to get in those much needed vegetables during the colder months. With tender sweet potatoes, chickpeas, and ribbons of spinach, this tomato-based stew is sure to fill you up.
The key ingredient is ras el hanout which we’ve used before in our Moroccan Shakshuka. It adds so much warmth, plus a hint of sweetness that livens up any dish you add it to.
Our favorite way to serve this stew is with a sprinkle of black pepper and crusty bread to soak up all that goodness at the bottom of the bowl. Though, we’re sure it would be just as delicious with a side of rice.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Sweet Potato: You’ll need 1 large sweet potato.
- Red Bell Pepper: We love the sweetness of red bell peppers, but feel free to use another like green or yellow.
- Ras el Hanout: This North African spice mix is an aromatic blend of sweet and earthy spices. You can find it at most well-stocked grocery stores in the spice section.
- Fire Roasted Diced Tomatoes: These add a bit of smokiness and make up the base of the stew.
- Vegetable Broth: We use low-sodium.
- Chickpeas: Be sure to drain and rinse them before adding them to the stew. No need to peel the skins off.
- Tahini: This tones down the acidity of the tomatoes and ties all the flavors together.
- Fresh Adult Spinach: The leaves are sturdier than baby spinach leaves, making it great for soups and stews.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Sauté the vegetables. Sauté the onions, bell pepper, and garlic. Add the sweet potatoes, ras el hanout, tomato paste, salt and pepper. Cook for 5 minutes, stirring occasionally.
2. Add the liquids and simmer. Add the fire roasted tomatoes, vegetable broth, and lemon juice then bring to a low boil. Reduce the heat and simmer for 20 minutes.
3. Add the chickpeas. Stir in the chickpeas and continue cooking for another 20 minutes. The sweet potatoes should be fork tender when done.
4. Add the tahini and spinach. Reduce the heat to low and stir in the spinach and tahini. Once the spinach has wilted, it’s ready to serve.
Expert Tips
- Scrape down the bottom of the pot as the stew is cooking. This prevents anything from sticking and burning on the bottom. You’ll want to do this every now and then so you don’t end up with a bitter, burnt tasting stew.
- Make sure the sweet potatoes are fully submerged in the liquid. That way they cook through properly.
- If you want a thinner stew, add a bit more vegetable broth or water. Just keep in mind that you may need to adjust the salt and pepper.
FAQ
Let the stew cool to room temperature then place it in an airtight container and store it in the fridge for up to 3-4 days.
Yes. Cool it to room temperature then store it in a freezer-safe container and keep it in the freezer for up to 2-3 months. Let it defrost in the fridge overnight then reheat it on the stove. If needed, add a bit more liquid to thin it out.
If you made this Ras el Hanout Sweet Potato and Chickpea Stew recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Ras el Hanout Sweet Potato and Chickpea Stew
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper finely chopped
- 4 cloves garlic minced
- 1 large sweet potato peeled and cut into ½ inch (1.25 cm) cubes
- 2 tbsp tomato paste
- 2 tbsp ras el hanout
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 1 28-oz (794 g) can fire roasted diced tomatoes
- 1 cup (250 ml) vegetable broth low-sodium
- 2 tbsp lemon juice
- 1 15.5-oz (439 g) can chickpeas drained and rinsed
- 2 tbsp tahini stirred
- 1 bunch fresh adult spinach about 4 oz (120 g), stems trimmed
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and bell pepper and sauté until the onions are translucent. Add the garlic and toss until fragrant, about 30 seconds.
- Add the sweet potatoes, tomato paste, ras el hanout, salt, and pepper. Toss to combine then cook for 5 minutes, stirring occasionally.
- Pour in the fire roasted tomatoes, vegetable broth, and lemon juice. Stir to combine and scrape up any bits stuck to the bottom of the pot. Bring to a low boil.
- Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally and make sure the sweet potatoes are fully submerged in the liquid.
- Stir in the chickpeas and cook for another 20 minutes. Stir occasionally while scraping the bottom of the pot to make sure nothing sticks. The sweet potatoes should be fork tender when done.
- Reduce the heat to low and stir in the tahini and spinach until the leaves have wilted.
- Serve warm with a sprinkle of black pepper and a side of bread.
Notes
- This stew is meant to be rather thick. If you want a thinner stew, add a bit more vegetable broth or water. Just keep in mind that you may need to adjust the salt and pepper.
- Leftovers can be stored in the fridge for up to 3-4 days.
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