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Home Meal Type Dinner
5
/5
45 minutes

Vegan Moroccan Chickpea Skillet

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Vegan Vegan Vegetarian Vegetarian Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard31 Comments
Posted: 1/28/20 Updated: 9/25/20

This post may contain affiliate links. Please read our disclosure policy.

Vegan Moroccan chickpea skillet is freezer-friendly and perfect for meal prep! With chickpeas, sweet potatoes and spicy Moroccan seasoning.

Vegan Moroccan Chickpea Skillet in white pan

When it comes to dinner, I love a good one-pan meal, like this Chili Lime Sweet Potato Chicken Skillet or this Low Carb Lasagna Skillet. Not only are they easy to cook, but clean up is a breeze!

This Moroccan chickpea skillet makes dinner even easier. It is ridiculously easy to cook, and you can even assemble the ingredients ahead and stash in the fridge or freezer. When it's time for dinner, simply dump it in a pan, simmer for 30 minutes, and call it done! That's really how easy it is to cook.

It's packed full of plant-powered goodness, and is delicious served with a piece of naan bread and a dollop of yogurt.

Don't forget to pin this post to save it for later!

Reasons you’ll ♡ this Moroccan chickpea skillet

  • it's vegan, gluten-free, and packed full of healthy veggies
  • you can assemble it and freeze for up to three months before cooking OR you can cook it up and freeze the leftovers
  • it's full of delicious spices and amazing flavor!

Recipe Video

It's so helpful for a visual of how this skillet recipe comes together...watch the video below to see how easy it is! Find more of my videos on my YouTube channel.

Vegan Moroccan Chickpea Skillet ingredients in glass container

Which ingredients do we need?

  • chickpeas- you will need fully cooked chickpeas, so you can either use canned or make your own Instant Pot chickpeas
  • sweet potato- cut into ½ inch cubes. I leave the skin on for extra nutrients!
  • other veggies- bell pepper + red onion diced
  • diced tomatoes- 15 or 19 oz cans including the juice
  • moroccan seasoning- I always have a batch of this Homemade Moroccan Spice Blend on hand, but it's easy to make using pantry staples
  • salt- to taste
  • lemon- I like to squeeze lemon juice over just before serving

uncooked Vegan Moroccan Chickpea Skillet ingredients in white pan

Denise's meal prep tips

You can meal prep this recipe in a few different ways.

  1. Assemble ahead and freeze- Assemble all ingredients in a large freezer bag. Squeeze out the air and freeze flat for up to 3 months. Thaw completely and dump into a skillet when you're ready to cook.
  2. Cook ahead and reheat- Cook ahead, cool, and portion out into meal prep containers. Freeze for 1-2 months. Thaw and heat in the microwave when you're ready to serve.

*find all meal prep containers & equipment that I recommend in my shop

cooked Vegan Moroccan Chickpea Skillet in white pan

Can I swap the chickpeas? Sure, you can swap for any cooked beans: lentils, black beans or white beans would be great choices.

Can I swap the Moroccan seasoning? I bet one of these 7 Spice Blends would work well for this recipe! Greek and Indian sound like they'd work well with these ingredients.

How long do leftovers keep? Leftovers or meal preps keep for up to 4 days. Any longer than that and I'd store them in the freezer instead.

Serve it with

It's great served as is, but here are some ideas:

  • a dollop of yogurt or coconut yogurt
  • naan bread- toast it first for great texture
  • serve on rice (see how to cook perfect, fluffy rice)

Vegan Moroccan Chickpea Skillet in meal prep containers

Looking for more vegan meal prep recipes?

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Check my shop for my favorite meal prep containers, and freezer equipment!

Note: This recipe was originally posted in 2019. It has been republished with fresh photos, tips and a new video in 2020.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of glass container filled with vegan Moroccan chickpea skillet

Vegan Moroccan Chickpea Skillet

5 from 11 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Print Rate
Vegan Moroccan chickpea skillet is freezer-friendly and perfect for meal prep! With chickpeas, sweet potatoes and spicy Moroccan seasoning.
4

Ingredients

  • 15 oz chickpeas (drained & rinsed)
  • 19 oz can of diced tomatoes (with juices)
  • 1 bell pepper chopped
  • 2 cups sweet potato (cut in ½ inch cubes)
  • 1 onion chopped
  • 1 ½ tablespoons Homemade Moroccan Spice Blend
  • ¼ teaspoon salt

To serve

  • ½ lemon (juiced)
  • parsley

Instructions 

  • Add all ingredients to a large skillet and stir up. Cover and simmer for 30 minutes or until sweet potatoes are cooked through, stirring up occasionally.
  • If you see the skillet becoming dry, add in ½ cup water or stock and cover.

Storage

  • Store in the fridge for up to 4 days or the freezer for 1-2 months.

To assemble ahead and freeze

  • Combine all ingredients in a good quality gallon-sized freezer bag. Squeeze out as much air as possible and freeze flat for up to 3 months.
  • Thaw completely before cooking in skillet as directed above. Start checking for doneness at 15 minutes.

Video

Nutrition Information

Serving: 1/4 batch, Calories: 275kcal, Carbohydrates: 52g, Protein: 12g, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 238mg, Potassium: 889mg, Fiber: 12g, Sugar: 13g, Vitamin A: 10550IU, Vitamin C: 56.5mg, Calcium: 120mg, Iron: 5mg
Author: Denise Bustard
Course: Main Course
Cuisine: Moroccan

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Pam says

    Posted on 10/25/21 at Posted on 10/25/21

    5 stars
    This dish was DELICIOUS! Thanks for sharing.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 10/25/21 at Posted on 10/25/21

      Hi Pam, so glad to hear that you enjoyed this Moroccan chickpea skillet recipe! Thanks for coming back to leave a rating and review.

      Reply
  2. Jena Duncan says

    Posted on 8/13/21 at Posted on 8/13/21

    5 stars
    O. M. G. THIS RECIPE IS INCREDIBLE! MY FAM LOVES SPICE SO I UPPED THE CAYANNE IN THE SEASONING AND EVERYOINE LOVED IT. 8 YR OLD RAVED. FIRST NIGHT WE HAD IT TOPPED WITH SOUR CREAM AND LEMON JUICEN WITH TOASTED PITA ON THE SIDE. 2ND NIGHT WE SERVED IT OVER RICE AGAIN WITH THE SOUR CREAM AND LEMON. I WILL BE SHARING THIS EVERYWHERE. IT'S INCREDIBLE !

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 8/16/21 at Posted on 8/16/21

      Hi Jena, we are so glad to hear that you loved this recipe so much! Hopefully it becomes a new favorite in your weekly rotation. Thank you so much for taking the time to come back and leave a rating and review (and for sharing this recipe with others)! Cheers!

      Reply
  3. Maddy says

    Posted on 6/15/21 at Posted on 6/15/21

    Delicious! I added quinoa to make it last longer.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 6/16/21 at Posted on 6/16/21

      Hi Maddy, so glad to hear you enjoyed and great idea to add quinoa as well. Thank you for taking the time to come back and leave a review!

      Reply
  4. Kat says

    Posted on 3/8/21 at Posted on 3/8/21

    5 stars
    Made this for dinner tonight and it was so good! Added some baby potatoes I had leftover and used a whole 28oz can of fire roasted tomatoes. To make it a bit heartier I had it over some pearl barley. Perfectly spiced! I’m glad I made the whole batch of spice and I’m going to be putting it in everything!

    Reply
  5. Michelle says

    Posted on 10/28/20 at Posted on 10/28/20

    5 stars
    Just made this tonight and LOVED IT. I used 1 cup of purple sweet potato and 1 cup of orange sweet potato to make it more colorful. I also roasted some tofu with an improvised sauce using the Homemade Moroccan Spice Blend. This skillet makes an excellent topping for that! I'll definitely be making this on a regular basis.

    Reply
    • Denise Bustard says

      Posted on 11/18/20 at Posted on 11/18/20

      Hi Michelle! I'm SO happy to hear you loved it! I bet it was really pretty with the purple sweet potato. Thanks for taking the time to come back and leave a review 🙂

      Reply
  6. Rosana says

    Posted on 9/27/20 at Posted on 9/27/20

    Could I substitute black beans for chickpeas? Or something else besides chickpeas?

    Reply
    • Denise Bustard says

      Posted on 9/28/20 at Posted on 9/28/20

      Hi Rosana! I think that would work? Let me know if you give it a try 🙂

      Reply
      • Rosana says

        Posted on 10/8/20 at Posted on 10/8/20

        Hi Denise. I actually used a can of seven bean mix and it was fabulous. Will definitely make this again. Your site is so helpful...what a time saver. Thank you so much!

        Reply
        • Denise Bustard says

          Posted on 10/19/20 at Posted on 10/19/20

          Hi Rosana! I'm so happy to hear you found an alternative that worked. That seven bean mix sounds delish!

          Reply
  7. Chris Hollis says

    Posted on 12/26/19 at Posted on 12/26/19

    Hubby and I both enjoyed this dish! Thanks for the great recipe.

    Reply
    • Denise says

      Posted on 1/14/20 at Posted on 1/14/20

      So happy to hear this, Chris! Thank you for reporting back 🙂

      Reply
  8. Stella says

    Posted on 11/18/19 at Posted on 11/18/19

    5 stars
    Wow! This was lovely and surprisingly hearty (well, maybe not so surprising given that I added about 1/3 of a cup of red lentils and a cup of vegetable stock). The beautiful, warm flavours of the Moroccan spice blend were complex enough to keep me interested, but mild enough that even my 2 year old happily ate every bite. This one’s a keeper - thanks!

    Reply
    • Denise says

      Posted on 11/26/19 at Posted on 11/26/19

      Hi Stella! I'm so happy to hear you enjoyed. Thanks for sharing your modifications 🙂

      Reply
  9. Rachel says

    Posted on 6/30/19 at Posted on 6/30/19

    Have you ever tried this recipe in a crock pot?

    Reply
    • Denise says

      Posted on 7/2/19 at Posted on 7/2/19

      Hi Rachel, I haven't tried this one in a crock pot. I worry that everything would just end up really mushy. If you try, would you let me know how it goes?

      Reply
  10. AC says

    Posted on 4/11/19 at Posted on 4/11/19

    Easy and still tasteful!

    Reply
    • Denise says

      Posted on 4/18/19 at Posted on 4/18/19

      So happy you enjoyed! 🙂

      Reply
  11. Sylvia says

    Posted on 1/23/19 at Posted on 1/23/19

    I find the moroccan spice blen too strong tasting. What can I reduce to make it a bit more melow?

    Reply
    • Denise says

      Posted on 1/30/19 at Posted on 1/30/19

      You can just reduce the amount of Moroccan spice blend that you use in the recipe!

      Reply
  12. Lisa says

    Posted on 12/29/18 at Posted on 12/29/18

    Hi Denise,
    I love this recipe. Thanks for sharing it! As I do feed a family of 4 I often wonder how that changes the cooking instructions with the prepped meals: if I prepare the 4 portions as one big meal. I would not want to heat or prepare each one individually.... any tips?
    Thanks and happy 2019________ Lisa

    Reply
    • Denise says

      Posted on 12/30/18 at Posted on 12/30/18

      Hi Lisa! If you want to cook this for a family of four, keep everything the same, just don't portion out into meal prep containers (I'm not sure I'm understanding your question correctly). Serve right away and enjoy!

      Reply
      • Lisa says

        Posted on 1/1/19 at Posted on 1/1/19

        Hi Denise, you are absolutely right ?. This is the wrong recipe for the question as I just thaw and cook. The recipes that you freeze and then prep in the Instapot were the ones where I wondered how it might change the cooking... hope you get what I mean.
        Best ______ Lisa

        Reply
        • Denise says

          Posted on 1/4/19 at Posted on 1/4/19

          Hi Lisa! For freezer-Instant Pot recipes, I always thaw first. I find the quality of the recipe deteriorates quite a bit when cooked from frozen. I hope this helps!

          Reply
  13. Ashley says

    Posted on 12/21/18 at Posted on 12/21/18

    5 stars
    Can I possibly substitute the sweet potatoe with a regular white potato? I hate sweet potatoes, I gag when I eat them. Always have. I’ve tried to make myself like them, but I just can’t stomach the taste and texture.

    Reply
    • Denise says

      Posted on 12/26/18 at Posted on 12/26/18

      Hi Ashley! I bet that would work! The only problem is you can't freeze raw potatoes, so you'd have to make this fresh. I am not sure if there is any difference in cook times either, but if you do try I'd love to hear how it works out!

      Reply
  14. Ilene says

    Posted on 12/14/18 at Posted on 12/14/18

    5 stars
    Curious about calorie content per serving. Thx!

    Reply
    • Denise says

      Posted on 12/16/18 at Posted on 12/16/18

      Whoops! Just updated! Thanks for letting me know 🙂

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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