Moroccon Vegan Stew with Chickpeas, Sweet Potatoes, Raisins & Spinach
Prep time
Cook time
Total time
A simple humble stew that bursts with flavor. Serve with crusty bread or pita. I love a sprinkling of Aleppo pepper on top.
Serves: 4
  • ½ cup vegetable broth for sautéing
  • 1½ cups vegetable broth for stew
  • 1 small onion, chopped (1 cup)
  • 2 cans of cooked chickpeas (15-ounce)
  • 1 sweet potato, chopped into bite-sized pieces (approximately 1½ cups)
  • 2 1/12 cups crushed tomatoes
  • 5 ounces fresh spinach leaves
  • ½ cup golden raisins
Flavor Bomb
  • ¼ cup chickpea liquid (aquafaba - liquid from cartons of chickpeas)
  • 3-4 garlic cloves, crushed
  • 1 pinch of saffron (approximately 20 threads)
  • 1 pinch of ground cloves (approximately ⅛ teaspoon)
  • 1 tablespoon sweet paprika
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ⅛ teaspoon cayenne pepper (optional) adds a little heat
  • 1 teaspoon salt
  • Fresh ground black paper
Prepare Flavor Bomb
  1. Using a garlic press or flat side of a large knife, mash the garlic to a paste. In a small bowl add the garlic, chickpea liquid, saffron, ground cloves, paprika, cumin, coriander, salt, some fresh ground black pepper and cayenne and mash until well combined. Set aside.
  1. In a large skillet or soup pot heat the ½ cup of vegetable broth. Add the onion and cook over medium heat until the onion is soft and translucent approximately 3 minutes. Add the garlic mixture (flavor bomb) and cook for another minute.
  2. Add the cooked chickpeas with liquid, ground tomatoes, 1½ cups vegetable broth and sweet potatoes. Bring to a boil, reduce heat and simmer until the sweet potato is tender. Approximately 15 minutes. Add the spinach and raisins and cook for another 5 minutes.
  3. Taste and adjust seasonings.
  4. Serve with crusty bread or pita. This would also taste delicious over brown rice.
Recipe by Ordinary Vegan at