Print Recipe

Moroccan Sweet Potato Stew from Pretty Simple Cooking

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: easy, main dish, quick &amp
Cuisine: gluten free, soy free, tree nut free option, vegan
Servings: 4 -6 servings
Author: Sonja and Alex Overhiser


  • 2 cups uncooked quinoa millet, rice, or couscous (or another grain of choice)
  • 1 large yellow onion
  • 3 medium garlic cloves
  • pounds sweet potatoes about 2 medium size
  • cup chopped dried apricots
  • 1 15- ounce can chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ground ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • teaspoons kosher salt divided
  • Freshly ground black pepper
  • 1 15- ounce can diced tomatoes
  • 1 quart 4 cups vegetable broth
  • 6 cups baby spinach leaves loosely packed (chopped if leaves are large)
  • 3 –4 tablespoons lemon juice 1 large lemon
  • 1 handful cilantro for garnish
  • Vegan yogurt or cashew cream for serving


  • Make the whole grain according to package instructions or your own favorite method. Peel and dice the onion. Peel and mince the garlic. Chop the sweet potatoes into ½-inch pieces, leaving the skin on. Roughly chop the apricots. Drain and rinse the chickpeas. Combine the cumin, coriander, turmeric, cinnamon, ginger, and red pepper flakes in a small bowl.
  • In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sauté the onion for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the spices, 1 teaspoon kosher salt, and several grinds of black pepper. Stir about 30 seconds, then add the sweet potatoes, apricots, chickpeas, tomatoes, and vegetable broth.
  • Bring to a boil, then simmer for 20 to 25 minutes until the potatoes are tender and beginning to break down and the liquid is reduced. Stir in the spinach and simmer until wilted, about 2 minutes. Remove from the heat and allow to cool slightly.
  • Immediately prior to serving, stir in the lemon juice and ¼ teaspoon kosher salt. Serve with your whole grain of choice, garnished with torn cilantro leaves and a dollop of yogurt or cream.