Ingredients
Scale
- 1½ tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 2 cans (400g each) chickpeas, drained and rinsed
- 2½ cups vegetable stock
- Salt and pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: raisins, olives, or preserved lemon for traditional flavor
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle in cumin, cinnamon, coriander, smoked paprika, turmeric, and cayenne. Stir for about 30 seconds to bloom the spices.
- Add diced sweet potato, sliced carrots, and chopped bell peppers. Stir to coat vegetables with spices.
- Pour in chopped tomatoes, tomato paste, and chickpeas. Stir to combine.
- Add vegetable stock, bring to a boil, and reduce to a simmer. Cook uncovered for 25–30 minutes until vegetables are tender and flavors meld together.
- Stir in lemon juice and season with salt and pepper to taste.
- Garnish with fresh parsley or cilantro and serve hot.
Notes
Adjust spices based on your taste. You can add greens like spinach or kale in the last few minutes of cooking for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg