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Moroccan-Inspired Sweet Potato and Chickpea Stew with Spinach

A hearty vegetarian stew with a bit of a kick, thanks to harissa. Serve over freekeh or your favorite whole grain.

Course Soups & Stews
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 241 kcal
Author Hello Veggie

Ingredients

  • 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 14.5-ounce can chickpeas, drained and rinsed
  • 1 14.5-ounce can crushed tomatoes
  • 1/2 cup water or vegetable broth
  • 5 ounces baby spinach
  • 1 tablespoon harissa
  • Salt to taste
  • Lemon wedges and freekeh couscous, or rice, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, 5-7 minutes.
  2. Add the garlic, cumin, and coriander and cook for about a minute, until fragrant. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
  3. 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.
  4. Add the harissa and spinach to the pot and stir until the spinach wilts. Remove from heat and season with salt to taste.
  5. Serve over your grain of choice with lemon wedges.

Recipe Notes

I use Spicy Red Mina Harissa; the heat levels of harissa can vary a lot among different brands and varieties, so if you're not sure, start with a smaller amount and add more to taste.

Nutrition Facts
Moroccan-Inspired Sweet Potato and Chickpea Stew with Spinach
Amount Per Serving (1 /4 of recipe (without grains))
Calories 241 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 0.6g4%
Carbohydrates 41.4g14%
Fiber 8.1g34%
Sugar 7.4g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.