Family-Friendly Moroccan Stew (No Fuss) layers chickpeas, sweet potatoes, carrots, and tomatoes with gentle Moroccan spices in a single pot for a cozy, kid-approved dinner.
Table of Contents
Table of Contents
Chef Rachel keeps the spice level mild with sweet paprika, cumin, and a hint of cinnamon, then adds natural sweetness from sweet potatoes and a few raisins so even the youngest diners ask for seconds while busy parents enjoy easy cleanup.
See also: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Nutrition Facts
Estimated per serving for a chickpea and vegetable Moroccan stew.
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 12 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 13 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 580 mg |
| Sugars | 12 g |
Tips and Variations for Family-Friendly Moroccan Stew (No Fuss)
- Use sweet potato, butternut squash, or gold potatoes for hearty vegetables that turn tender and naturally sweet, and keep spice mild by skipping cayenne and using extra cinnamon.
- Add red lentils or extra chickpeas for plant protein, and stir in spinach or kale at the end for hidden greens that blend into the thick, saucy stew.
- Serve over couscous, quinoa, or brown rice with a dollop of tahini or plain yogurt, then cool and portion into meal prep containers for 3–4 days of easy family dinners.
Family-Friendly Moroccan Stew (No Fuss)
A simple, no-fuss Moroccan-style chickpea and vegetable stew with mild spices that the whole family loves, perfect for one-pot Mediterranean meal prep bowls.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and lightly golden.
- Stir in garlic, cumin, paprika, cinnamon, coriander, salt, and pepper, cooking for about a minute until fragrant.
- Add tomato paste and stir to coat the onions and spices, then pour in diced tomatoes and vegetable broth.
- Add sweet potatoes, carrots, bell pepper, chickpeas, and raisins or apricots if using, stirring to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer until the sweet potatoes and carrots are fork-tender and the stew is thick and cozy.
- Stir in lemon or lime juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or rice.
Notes
For baby-led weaning or very young children, mash or blend a portion of the stew to make it easier to eat.
Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens that melt into the stew.
This stew thickens as it sits; thin with a splash of water or broth when reheating leftovers.
Calories
Approximately 310 kcal per serving, depending on vegetables and oil used. Protein
Approximately 12 g plant protein per serving from chickpeas.
Approximately 310 kcal per serving, depending on vegetables and oil used. Protein
Approximately 12 g plant protein per serving from chickpeas.
Family-Friendly Moroccan Stew (No Fuss)
Summary
A simple, no-fuss Moroccan-style chickpea and vegetable stew with mild spices that the whole family loves, perfect for one-pot Mediterranean meal prep bowls.
Equipment
- Large soup pot or Dutch oven with lid
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients for Family-Friendly Moroccan Stew (No Fuss One-Pot Dinner)
- Olive oil
- Yellow onion, chopped
- Garlic cloves, minced
- Sweet potatoes, peeled and cubed
- Carrots, sliced
- Red or yellow bell pepper, diced
- Cooked chickpeas, drained and rinsed
- Canned diced or crushed tomatoes
- Tomato paste
- Vegetable broth or water
- Ground cumin
- Sweet paprika
- Ground cinnamon
- Ground coriander
- Sea salt and black pepper
- Raisins or chopped dried apricots (optional, for sweetness)
- Fresh cilantro or parsley, chopped
- Lemon or lime juice
Instructions for Family-Friendly Moroccan Stew
- Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and lightly golden.
- Stir in garlic, cumin, paprika, cinnamon, coriander, salt, and pepper, cooking for about a minute until fragrant.
- Add tomato paste and stir to coat the onions and spices, then pour in diced tomatoes and vegetable broth.
- Add sweet potatoes, carrots, bell pepper, chickpeas, and raisins or apricots if using, stirring to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer until the sweet potatoes and carrots are fork-tender and the stew is thick and cozy.
- Stir in lemon or lime juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or rice.
Notes
- For baby-led weaning or very young children, mash or blend a portion of the stew to make it easier to eat.
- Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens that melt into the stew.
- This stew thickens as it sits; thin with a splash of water or broth when reheating leftovers.
Calories
Approximately 310 kcal per serving, depending on vegetables and oil used.
Protein
Approximately 12 g plant protein per serving from chickpeas.
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