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straight on shot of the fully loaded Moroccan chickpea baked potato on a white plate

Loaded Moroccan Chickpea Baked Potatoes

  • Author: Allison
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


These loaded Moroccan Chickpea Baked Potatoes are loaded with quick spicy Moroccan chickpea stew, lemon tahini sauce, herbs, pomegranate, and feta for the ultimate healthy vegan comfort food meal!


  • 6 russet potatoes (not too large; individual-sized)

Moroccan Chickpea Stew

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced yellow onion
  • 4 large garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 red bell pepper, seeded and diced
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne (use less if you don’t like too much spice)
  • 2 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses or maple syrup
  • 1 28-oz can diced tomatoes (preferably fire roasted)
  • 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)

Lemon Tahini Sauce

  • 1/2 cup tahini
  • Zest of one organic lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 large garlic clove
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/4 cup water

For Serving

  • Pomegranate
  • Crumbled feta cheese
  • Cilantro or parsley



  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and pierce each one a few times with a fork to allow air to escape while baking. Bake for 1 hour or more- depending on the size of your potatoes, they may take a bit longer than an hour. They’re ready when tender all the way through. Nothing is worse than an under-baked potato, so err on the side of slightly over-baking rather than under-baking.
  2. While the potatoes are baking, prepare everything else. To make the Moroccan Chickpea Stew, warm the oil in a large pot over medium heat. Add the onion, garlic, ginger, red bell pepper, and salt. Cook, stirring occasionally, for 8. minutes. Stir in pepper to taste, cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne. Cook for a couple more minutes to allow the flavours to meld. Next, add the tomato paste, pomegranate molasses or maple syrup, died tomatoes, and chickpeas. Simmer over medium heat for a few minutes, then turn down heat slightly and continue to simmer, stirring occasionally, until the potatoes are out of the oven.
  3. Make the lemon tahini sauce by adding all of the sauce ingredients to a blender and blending until smooth. Transfer into a jar or container until ready to serve.
  4. To serve the loaded potatoes, slice the potatoes in half and fill with desired amount of stew, as in the photos. Drizzle with lemon tahini sauce and sprinkle with pomegranate, feta, and cilantro.


You’ll likely have some leftover Moroccan stew and lemon tahini sauce. They keep well in airtight containers in the fridge for several days, so you can enjoy leftovers for lunch the next day. The stew is delicious on quinoa, rice, etc. too, so if you’re not a potato fan, sub cooked grains of choice or cauliflower rice. 🙂

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Cuisine: Moroccan

Keywords: Moroccan Chickpea Baked Potatoes