Chickpeas. Is there anything they can’t do? Gonna be honest here: I can get behind any meal that involves chickpeas and sweet potatoes.
Especially one like this Moroccan chickpeas meal prep, which is one of the coziest, most satisfying meals I’ve ever made. It’s also one of the easiest.

This recipe is inspired by one of MindBodyGreen’s weekly meal prep recipes. I put my own simplified spin on it and adapted it for meal prep purposes. That being said, this can totally be a quick weeknight dinner, too.
While it’s not a one-pot meal because you have to bake the sweet potatoes, these Moroccan chickpeas are just as easy. While the sweet potatoes roast in the oven, the chickpeas, crushed tomatoes and spices simmer on the stove, leaving you with lots of passive time.
What makes this meal “Moroccan?”
It calls for a basic Moroccan spice/flavor blend which includes cumin and cilantro. If you want, you could add ginger, turmeric and paprika to get even more flavor, but it’s not necessary.
Nothing brings me more joy than finding a meal that’s just as tasty as it is healthy. Chickpeas are a solid source of protein, carbs and fiber. Tomatoes are packed with vitamins and nutrients, too.
How to customize this chickpea recipe
- Change up the veggies: the recipe calls for kale/spinach. You can replace that with zucchini, peas, chard, chopped green beans, chopped asparagus, sugar snap peas, chopped carrot, broccoli or cauliflower. Eggplant would be a good choice too!
- Change up the potato: if you hate sweet potato or can’t find any, use a different kind! It’s still delicious and healthy.
- Instead of potatoes, use rice or quinoa. Or maybe even couscous. That would be more in line with Moroccan fare. If you’re not feeling potatoes right now, use a different starch!
- Not into chickpeas? Chickpeas are kind of the star of the dish. But if you’re not into them and you’re a meat eater, chicken breast or chicken thighs would be awesome in this dish. Or add the chicken on top, anyway. White beans would work in a pinch but the texture won’t quite be the same.
How to double this recipe or boost it
To double this recipe, simply double all of the ingredients! You may need to cook the tomato/chickpea mixture in batches or use a huge pot/pan.
To add more volume, you can add another veggie (peas would be awesome in this), use a larger sweet potato or add another ingredient to the mix like rice or quinoa. If you eat meat, chicken breast or chicken thighs would be great with this meal.
How to store and reheat Moroccan chickpeas
This dish can last up to four days in the fridge in airtight containers. It heats up well on the stove or in the microwave. You may need to add a little bit of water when you reheat it. A dash of olive oil can be nice, too, when reheating something. It tends to wake the flavors up!
Happy prepping!
More chickpea recipes!
Butternut Squash Soup with Roasted Chickpeas
Easy Vegan Masala with Chickpeas Meal Prep
Vegan Wraps with Chickpeas, Sweet Potato and Avocado
If you liked this recipe, go ahead and SAVE to your Vegan Meal Prep Recipes board!

Elizabeth says
What can you substitute for the kale? Or can you leave it out completely? I’m not a huge fan of kale haha
workweeklunch says
You can use any dark green like spinach or chard, you can also remove it completely… or swap it for another veggie like asparagus, broccoli, string beans etc (chopped)
moonie says
i wish you would add how many calories per serving
workweeklunch says
Hey! Thanks for the feedback. I am against calorie counting in general because I have many readers that struggle with eating disorders and adding calories/macros is very triggering to them! I’d rather focus on taste and convenience!
Jhoei says
Cool! I can’t wait to try them at home and serve it to my family. Thank you for sharing this recipe!