A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal. I like to serve it with couscous (or quinoa) topped with plenty sliced almonds, freshly chopped coriander, mint, (dairy free) yoghurt and red chilis. This dish is also great on its own served with flat bread.
Bright and colourful, this is such a feel good and comforting recipe. The spices bring out the natural sweetness of the sweet potatoes. You can also make this dish with butternut squash or even pumpkin.
I am a big fan of one-pot meals as they can be prepared with minimum fuss creating and they produce also very little washing up.
Sweet potatoes are rich in fibres, minerals and vitamins. They are a good source of beta-carotene, vitamin B and C, as well as antioxidants. In spite of being sweeter, cooked sweet potatoes have a lower GI than white potatoes. (Be careful though as baking sweet potatoes doubles their GI).
Hearty and flavoursome, this plant-based sweet potato & chickpea Moroccan stew will delight meat-eaters too. Warmed up the next day, this dish makes great leftovers too!