Moroccan Vegan Stew with Chickpeas, Sweet Potatoes, Spinach & Raisins

January 8, 2018

This easy to prepare and humble vegan stew bursts with flavor with an array of aromatic spices and the perfect balance of sweet and savory.

It has been such a busy year, and it is hard to believe it's almost over. I am happy to say that I accomplished many of the goals I set out for myself and watch out 2018.

First of all, 2018 will be the year that I begin releasing my line of Ordinary Vegan products. A product line is something I have wanted to do for a long time, but it was essential that I created the perfect products.

Also, I will be releasing my Ordinary Vegan plant-based cookbook which will include all the recipes that you guys have loved the most over the past seven years. Just like the vegan stew above, I plan to focus on recipes with down to earth flavors that anyone can enjoy.

So please stay tuned! Now lets discuss today's vegan stew.

Today's Moroccan vegan stew features classic Spanish and Moroccan spices like saffron and ground cloves.

Although saffron is expensive, it adds a depth of flavor to this vegan stew that can't be beat.  The reason this spice is so costly is because it takes 200,000 saffron crocus flowers, harvested by hand, to produce 1 pound of saffron.

Hope you enjoy this Moroccan vegan stew as much as we did.

If you love a chickpea stew as much as I do, you may enjoy the following recipes. Chickpea Vegan Stew with Spinach, Lemon, Mint Leaves and Red Pepper Puree or Golden Chickpea Curry with Roasted Cauliflower.

Just getting started on a plant-based diet? Here is a free downloadable list of delicious vegan protein.

Don't miss Ordinary Vegan's popular podcasts on plant-based nutrition. You can listen on iTunes or right here on this site.

Finally, in 2018, after two years of research, I launched my first product – Ordinary Vegan plant-based CBD Oil from Hemp. My fact-finding, research and testimonials from our vegan community proved to me that this natural food supplement could help people.

You can learn more about vegan CBD oil from hemp here. Please don't hesitate to reach out to me with any questions you may have at questions@

Thanks for stopping by!

Moroccon Vegan Stew with Chickpeas, Sweet Potatoes, Spinach & Raisins

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.



11 thoughts on “Moroccan Vegan Stew with Chickpeas, Sweet Potatoes, Spinach & Raisins

    1. Hi Phyllis – I wish I knew the answer to that but I don’t. I have never used an instant pot. Since this recipe cooks so quickly, it may not do well in a long cooker. Thanks

  1. Where I live, cooked chickpeas come in 15-oz cans, not in cartons. How much does a carton of cooked chickpeas weigh? Thanks!

    1. Hi Ellie – The cartons are also 15-ounces – I call them cartons out of habit because I buy all my cooked chickpeas from Whole Foods in cartons. Sorry for the confusion. Thanks for being part of our healthy community!

  2. This is a delicious stew! The store did not have golden raisins, so I used regular raisins and they worked beautifully. Thank you for your wonderful recipes.


    1. Hi Gina – You can use the liquid from the chickpeas you cook – that would be your aquafaba – Here are some directions:

      Remove chickpeas from the cooking water with a slotted spoon. Make sure the spoon is clean and has no grease residue on it as even trace amounts of grease inhibit aquafaba’s foaming properties – this is especially important if you intend to whip your aquafaba into a meringue.
      Depending on the intended application of your aquafaba, you may want to reduce the liquid a little to make it more potent. I find that this is especially necessary for when you intent to use it as a binder, in vegan meatballs for example. Please remember also that the more reduced the liquid the more intense chickpea flavour will be so when you intent to use it for desserts, like meringues or chocolate mousse, you do not need to reduce as much or at all. To reduce aquafaba, return the remaining cooking water to the stove. Set the heat to low-medium and until some of the water evaporates and you are left with thick yellow liquid.
      Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge – once chilled aquafaba will turn gelatinous and resemble an egg white. If you are not in a rush to use your aquafaba, pop cooked chickpeas back into the container with aquafaba and store them together overnight – this will make aquafaba even more gelatinous. Store in an air-tight container for 3-4 days.

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