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Family-friendly Moroccan stew with chickpeas, sweet potatoes, and colorful vegetables in a white pot, topped with fresh cilantro.

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.​
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Servings: 4
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large soup pot or Dutch oven with lid
  • Cutting board and chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and lightly golden.​
  2. Stir in garlic, cumin, paprika, cinnamon, coriander, salt, and pepper, cooking for about a minute until fragrant.​
  3. Add tomato paste and stir to coat the onions and spices, then pour in diced tomatoes and vegetable broth.​
  4. Add sweet potatoes, carrots, bell pepper, chickpeas, and raisins or apricots if using, stirring to combine.​
  5. 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.​
  6. 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.​