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.
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.
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