Moroccan Chickpeas and Sweet Potato Stew
This Moroccan Chickpeas and Sweet Potato stew recipe is a must-try for those who love hearty and flavorful meals.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- knife
- Measuring spoons and cups
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 sweet potatoes peeled and chopped
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 can 14.5 ounces diced tomatoes, undrained
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook for 5-7 minutes, or until softened.
- Add the garlic, cumin, coriander, cinnamon, ginger, smoked paprika, and cayenne pepper, and cook for 1-2 minutes, or until fragrant.
- Add the sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot, and stir to combine.
- Bring the mixture to a simmer, and then reduce the heat to low.
- Cover the pot and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the chopped cilantro, and season the stew with salt and black pepper, to taste.
- Serve hot, garnished with additional cilantro, if desired.