This Moroccan-inspired Slow Cooker Vegetarian Chickpea & Sweet Potato Stew is an easy plant-based dinner that’s incredibly flavorful and a wonderful way to warm up during the colder months. The warm, aromatic spices, nutritious veggies, and subtle richness thanks to tahini highlight its North African origin. Add a squeeze of lemon juice and an optional Greek yogurt drizzle to add bright and light notes to cut through this deep, savory Moroccan-inspired stew! Pro-tip: serve with toasted naan with flaky sea salt.

 

Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp freshly grated ginger
  • 2 medium sweet potatoes, peeled and diced into ½ – ¾ ’’ cubes
  • 2 (14.5 oz.) cans chickpeas, drained and rinsed
  • 2 (14.5 oz.) cans fire-roasted diced tomatoes
  • 4 tbsp Soom Tahini, divided
  • 1 tbsp Soom Silan Date Syrup
  • 1½ cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp cinnamon
  • ¼ tsp smoked paprika
  • pinch of crushed red pepper flakes
  • juice of ½ a lemon
  • chopped cilantro, for serving
  • plain Greek yogurt, for serving (optional)
  • warmed naan, for serving (optional)

 

Directions:

  1. Heat a large skillet over medium to medium-high heat. Add the olive oil. Once hot, add the onion and a couple pinches of salt and pepper, and sauté for 3-4 minutes. Then add the garlic and ginger and sauté for an additional 1-2 minutes. Add to a slow cooker.
  2. Add the sweet potatoes, chickpeas, fire-roasted tomatoes, 3 tablespoons of the tahini, silan date syrup, vegetable broth, cumin, chili powder, coriander, paprika, turmeric, salt, pepper, cinnamon, smoked paprika, and red pepper flakes to the slow cooker. Stir to combine.
  3. Cook on high for 4-5 hours, or on low for 6-7 hours. Turn off slow cooker and let the stew cool for 10 minutes or so. Stir in lemon juice and the remaining tablespoon of tahini, and season to taste with additional salt and freshly cracked black pepper.
  4. Serve with chopped cilantro, a dollop of Greek yogurt, and warmed naan if desired.
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