Sweet Potato & Chickpea Moroccan Stew [vegan] 2019 © Annabelle Randles The Flexitarian

Sweet Potato & Chickpea Moroccan Stew [vegan]

Published on November 4, 2019 | In | By
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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).

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] 2019 © Annabelle Randles The Flexitarian
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Recipe Rating

  • (5 /5)
  • 2 ratings

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Ingredients

  • 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
  • 500g sweet potato [1.1 lbs]
  • 1 red pepper
  • 3 garlic (crushed)
  • 400g can chopped tomatoes [14oz]
  • 400ml vegetable stock [US 1 3/4 cup]
  • 75g raisins [2.6 oz]
  • 400g can chickpeas [14 oz]
  • lime juice
  • TOPPINGS:
  • sliced almonds
  • fresh coriander
  • red chilis (optional)
  • fresh mint
  • (dairy free) yoghurt

Instructions

  1. Peel sweet potatoes and cut in 1.5cm [0.6 inch dice]. Deseed red pepper and cut in 1.5cm [0.6 inch dice].
  2. 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.
  3. 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.
  4. Add drained chickpeas and season to taste with lime juice and salt.
  5. Serve with couscous topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy free) yoghurt and red chilis if using.

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  • Average Rating

  • (5 / 5)

2 Responses to Sweet Potato & Chickpea Moroccan Stew [vegan]

  1. Camila November 21, 2019 at 3:33 am #

    Made it this week as I had all ingredients at home. Absolutely delicious! Used Greek yoghurt and wholemeal couscous. Will definitely make it again!

    Reply
    • theflexitarian November 22, 2019 at 7:34 am #

      Camilla – so glad you enjoyed it. Thanks for sharing. Annabelle x

      Reply

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