Moroccan Chickpea & Sweet Potato Stew Bowls
A cozy, warmly spiced stew of chickpeas, sweet potatoes, tomatoes and spinach over fluffy couscous, topped with toasted almonds. Vegan, filling and even better the next day.
Diet swaps
- Gluten-free: Use quinoa or rice instead of couscous.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 Sweet potatoes, peeled and cubed
- 2 cans (15 oz) Chickpeas, rinsed
- 1 can (14 oz) Diced tomatoes
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 tsp Ras el hanout (or 1 tsp cumin + 1/2 tsp cinnamon + 1/2 tsp paprika)
- 2 tbsp Extra-virgin olive oil
- 2 cups Low-sodium vegetable broth
- 4 cups Baby spinach
- 1 cup Whole-wheat couscous
- 2 tbsp Sliced almonds, toasted
- 1 Lemon
Directions
- Warm oil in a large pot; cook onion 5 minutes, then garlic and spices 1 minute.
- Add sweet potatoes, chickpeas, tomatoes and broth. Simmer 20 minutes until the sweet potatoes are tender.
- Stir in spinach until wilted and finish with lemon juice and salt.
- Pour 1 1/4 cups boiling water over the couscous, cover 5 minutes and fluff. Serve stew over couscous with almonds. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Chickpeas 175 · couscous 162 · olive oil 60 · sweet potatoes 58 · tomatoes 20 · almonds 18 · onion 11 · spinach 7 · lemon + garlic 4
💡 Lighter tip: Serve over cauliflower rice to make it gluten-free and about 130 calories lighter.
Helpful for this recipe
Enameled Dutch ovenShop on Amazon →Ras el hanout spice blendShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →