Moroccan Chickpea Stew is a high-protein vegan dish that’s perfect to meal prep for a healthy lunch. Made with spinach, sweet potatoes and an aromatic spice mix, this North-African dish is a comforting and filling favorite.

Moroccan Chickpea Stew Ingredients
- quinoa
- chickpeas
- sweet potatoes
- crushed tomatoes
- vegetable broth
- olive oil
- yellow onion
- garlic
- baby spinach
- lemon juice
- Spice Mix
How to make vegan Moroccan Chickpea Stew
STEP 1:
Rinse the dry quinoa under running water (to remove the bitter outer coating) and cook it in twice as much slightly salted water (the quinoa is done cooking when there is no visible liquid remaining in the pot). Remove from heat and let it steam, covered, for 10-20 minutes. Fluff with a fork before serving.
STEP 2:
Heat olive oil in a large saucepan over medium heat; add the chopped onion and cook until translucent (about 5 minutes), while stirring regularly.
STEP 3:
Add the minced garlic with the spice mix and cook for another 1 minute, while stirring continuously.
STEP 4:
Add in the veggie broth, crushed tomatoes, sweet potatoes and salt; stir well, cover the pan and bring to a boil.
STEP 5:
Reduce heat to low and simmer the stew for about 20 minutes (until the sweet potatoes are tender).
STEP 6:
Take off the lid, add in the chickpeas and cook for 10 more minutes, uncovered.
STEP 7:
Add in the spinach and lemon juice and cook for 1-2 minutes (until the spinach wilts).
STEP 8:
Serve over the cooked quinoa.
More tasty vegan chickpea recipes:
Moroccan Carrot Chickpea Salad
Chickpea Spinach Curry
Sweet and Sour Chickpeas
Vegan Meatloaf with Chickpeas
Greek Chickpea Salad
For more tasty vegan recipes, check out my chickpea, stew, dinner and meal prep recipe roundups.

Moroccan Chickpea Stew
Ingredients
- 5 oz dry quinoa (140 g)
- 18 oz chickpeas (canned or cooked) (520 g)
- 2 medium sweet potatoes (peeled and cubed) (300 g)
- 28 oz crushed tomatoes (800 ml)
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups baby spinach (120 g)
- 4 tbsp lemon juice
Spice Mix
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- ½ tsp cinnamon
- ⅓ tsp ground ginger
- ½ tsp turmeric
- ½ tsp ground black pepper
- 1 tsp salt (or to taste)
Instructions
- Rinse the dry quinoa under running water (to remove the bitter outer coating) and cook it in twice as much slightly salted water (the quinoa is done cooking when there is no visible liquid remaining in the pot). Remove from heat and let it steam, covered, for 10-20 minutes. Fluff with a fork before serving.
- Heat olive oil in a large saucepan over medium heat; add the chopped onion and cook until translucent (about 5 minutes), while stirring regularly.
- Add the minced garlic with the spice mix and cook for another 1 minute, while stirring continuously.
- Add in the veggie broth, crushed tomatoes, sweet potatoes and salt; stir well, cover the pan and bring to a boil.
- Reduce heat to low and simmer the stew for about 20 minutes (until the sweet potatoes are tender).
- Take off the lid, add in the chickpeas and cook for 10 more minutes, uncovered.
- Add in the spinach and lemon juice and cook for 1-2 minutes (until the spinach wilts).
- Serve over the cooked quinoa.