Sweet Potato & Chickpea Moroccan Stew [vegan]

A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal.

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 of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.

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).

Looking for more inspiration on what to do with sweet potatoes? Try my Sweet Potato, Spinach & Butter Bean Stew, Sweet Potato & Lentil Curry or Sweet Potato & Black Bean Mexican Casserole.

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!

Sweet Potato & Chickpea Moroccan Stew [vegan]

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 of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Family Meals, One-pot Meals

Cuisine Moroccan

Servings 4 people

Calories 403 kcal

Equipment

• large saucepan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 3 Tbsp olive oil
• 1 medium onion
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp paprika
• 1 tsp cinnamon
• 500 g sweet potato
• 1 red pepper
• 3 garlic – crushed
• 400 g can chopped tomatoes
• 400 ml vegetable stock
• 75 g raisins
• 400 g can chickpeas
• lime juice

TOPPINGS:

• sliced almonds
• fresh coriander
• red chilis -optional
• fresh mint
• dairy free yoghurt

Instructions

 

• Peel sweet potatoes and cut in 1.5cm [0.6 inch dice]. Deseed red pepper and cut in 1.5cm [0.6 inch dice].
• Heat the olive oil in a large saucepan. Add finely chopped onion and fry gently for a couple of minutes. Add ground coriander, cumin, turmeric, ginger, cinnamon and paprika. Fry gently for 3 minutes to release aromas.
• Add diced sweet potato and red pepper. Add crushed garlic, chopped tomatoes, vegetable stock and raisins. Bring to the boil and cook half-covered under medium heat for 15 mins. Keep on cooking uncovered under medium heat for another 10-15 mins until sweet potatoes are cooked and liquid has thickened slightly. Stir the pan every now and then, so vegetables do not stick to the bottom.
• Add drained chickpeas and season to taste with lime juice and salt.
• Serve with couscous topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy free) yoghurt and red chilis if using.

Nutrition

Serving: 300gCalories: 403kcalCarbohydrates: 66gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 900mgPotassium: 1075mgFiber: 13gSugar: 11gVitamin A: 19065IUVitamin C: 56mgCalcium: 145mgIron: 5mg

Keyword sweet potato

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