Vegan Moroccan Chickpea Skillet

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

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.

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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.

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

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)

Looking for more vegan meal prep recipes?

• Vegan Bolognese
• Vegan Roasted Vegetable Meal Prep Bowls
• Pineapple BBQ Meal Prep Bowls
• 65 Vegan Meal Prep Recipes
• Vegan Sushi Bowl Meal Prep
• 5 Vegan Freezer Meals in 1 Hour
• Vegan Spring Roll Meal Prep

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!

Vegan Moroccan Chickpea Skillet

5 from 20 votes

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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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.

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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

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