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overhead shot of glass container filled with vegan Moroccan chickpea skillet
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5 from 11 votes

Vegan Moroccan Chickpea Skillet

Vegan Moroccan chickpea skillet is freezer-friendly and perfect for meal prep! With chickpeas, sweet potatoes and spicy Moroccan seasoning.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4
Calories: 275kcal


  • 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


  • 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.


  • 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.



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