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Moroccan Chickpea Stew with Sweet Potatoes and Apricots

Moroccan chickpea stew simmers chickpeas, sweet potatoes, and dried apricots in a warmly spiced tomato broth until the potatoes are fork-tender. A finish of lemon juice and cilantro brightens each bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cinnamon
  • 0.125 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 1 lb sweet potato peeled and cut into 1/2-inch cubes
  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 3 cup low-sodium vegetable broth
  • 0.5 cup dried apricots chopped
  • 0.75 tsp kosher salt
  • 2 tbsp lemon juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic, cumin, coriander, paprika, ginger, cinnamon, and cayenne; cook for 30 seconds, stirring.
  4. Stir in the tomato paste for 1 minute.
  5. Add the sweet potato, chickpeas, tomatoes, broth, apricots, and salt.
  6. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
  7. Cover and cook for 20 to 25 minutes, until the sweet potato is tender when pierced with a fork.
  8. Remove the pot from the heat and stir in the lemon juice and cilantro.
  9. Let the stew stand for 5 minutes before serving.

Notes

Cut the sweet potato into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium version, use no-salt-added chickpeas and adjust the kosher salt to taste.