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