Description
This one-pot wonder brings together humble pantry staples like chickpeas and sweet potatoes into a vibrant, plant-forward meal. Perfect for busy weeknights, this Moroccan-inspired dish creates a rich, fragrant stew that feels like a warm hug. It is a hearty, deeply nourishing dinner that celebrates simple, wholesome ingredients without the fuss of complicated cleanup.
Ingredients
28-ounce can diced tomatoes (with juices)
19-ounce can chickpeas, drained and rinsed
16-ounce sweet potato, peeled and cut into 1-inch cubes
1 large bell pepper, seeded and chopped
2 small yellow onions, finely chopped
1.5 tablespoon Moroccan spice blend
1 teaspoon sea salt
2 tablespoons olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add the onions and bell pepper, sautéing until softened, about 5 minutes.
Stir in the Moroccan spice blend and cook for 1 minute until fragrant.
Add the cubed sweet potatoes, chickpeas, and the canned tomatoes with their juices.
Stir well to combine and bring to a gentle simmer.
Cover the skillet and cook for 20-25 minutes, or until the sweet potatoes are tender.
Remove the lid and simmer for an additional 2-3 minutes to thicken the sauce if desired.
Season with salt to taste and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish pairs beautifully with a side of couscous, quinoa, or warm flatbread.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg