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.
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Servings: 8 Servings
Calories: 245 kcal
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.
Notes
Tips and Tricks
You can peel the sweet potatoes ahead of time to save time during prep. If you don't have ground spices, you can use whole spices and grind them in a spice grinder or mortar and pestle. To save time, you can use canned chickpeas instead of cooking dried ones.Nutrition
Calories: 245kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 676mg | Fiber: 11g | Sugar: 9g
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