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.
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.
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
Denise's meal prep tips
You can meal prep this recipe in a few different ways.
- 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. - 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.
. 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.
. 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
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
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
© 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.
Natalia says
Absolutely delicious and so easy and quick. Thank you! This one will make my rotation 😍
Pam says
This dish was DELICIOUS! Thanks for sharing.
Jasmine @ Sweet Peas & Saffron says
Hi Pam, so glad to hear that you enjoyed this Moroccan chickpea skillet recipe! Thanks for coming back to leave a rating and review.
Jena Duncan says
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 !
Jasmine @ Sweet Peas & Saffron says
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!
Maddy says
Delicious! I added quinoa to make it last longer.
Jasmine @ Sweet Peas & Saffron says
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!
Kat says
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!
Michelle says
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.
Denise Bustard says
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 🙂
Rosana says
Could I substitute black beans for chickpeas? Or something else besides chickpeas?
Denise Bustard says
Hi Rosana! I think that would work? Let me know if you give it a try 🙂
Rosana says
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!
Denise Bustard says
Hi Rosana! I'm so happy to hear you found an alternative that worked. That seven bean mix sounds delish!
Chris Hollis says
Hubby and I both enjoyed this dish! Thanks for the great recipe.
Denise says
So happy to hear this, Chris! Thank you for reporting back 🙂
Stella says
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!
Denise says
Hi Stella! I'm so happy to hear you enjoyed. Thanks for sharing your modifications 🙂
Rachel says
Have you ever tried this recipe in a crock pot?
Denise says
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?
AC says
Easy and still tasteful!
Denise says
So happy you enjoyed! 🙂
Sylvia says
I find the moroccan spice blen too strong tasting. What can I reduce to make it a bit more melow?
Denise says
You can just reduce the amount of Moroccan spice blend that you use in the recipe!
Lisa says
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
Denise says
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!
Lisa says
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
Denise says
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!
Ashley says
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.
Denise says
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!
Ilene says
Curious about calorie content per serving. Thx!
Denise says
Whoops! Just updated! Thanks for letting me know 🙂