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 (aka coriander). If you want, you could add ginger, turmeric and paprika to get even more Moroccan flavor.
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 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. 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.
How to double or add more volume to this recipe:
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.
Storage & reheating notes:
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.
If you liked this recipe, go ahead and SAVE to your Vegan Meal Prep Recipes board!
Moroccan Chickpeas And Sweet Potatoes (Vegan)
- 2 TBSP olive oil divided, sub oil of your choice
- 1 sweet potato peeled and cubed
- salt and pepper to taste
- 2 tsp cumin (ore more if you’re feeling generous)
- 1 yellow onion chopped
- 1 clove garlic minced
- 15 oz can of chickpeas drained and rinsed
- 14 oz can of crushed tomatoes
- 1 1/2 cups kale chopped
- 1/2 cup cilantro
- Preheat the oven to 400 F (200 C) and lay out 3 meal prep containers
- On a baking sheet, lay out the sweet potatoes and add a TBSP of oil, salt, pepper and cumin. Toss with your hands or a wooden spoon to evenly coat the cubes. Spread them out a bit and bake for 25-30 mins.
- In a large skillet on medium heat, add 1 TBSP oil and the chopped onion. Cook until translucent (about 5 mins).
- Then add garlic, chickpeas and crushed tomatoes. Add salt, pepper, cumin and a dash of crushed pepper. Stir and bring to a slight boil. Then, reduce heat to a simmer, cover and cook for 10 minutes.
- Add the kale and stir. The kale should get soft in about 3 minutes.
- Assemble the meals: divide the chickpea/tomato mixture into three portions, add sweet potato on top. Then add chopped cilantro.