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).
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]
- large saucepan
- 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
- sliced almonds
- fresh coriander
- red chilis -optional
- fresh mint
- dairy free yoghurt
- 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.
I cannot wait to see your posts!