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

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 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Family Meals, One-pot Meals
Cuisine Moroccan
Servings 4 people
Calories 403 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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
  • 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

Find this recipe online:

Sweet Potato & Chickpea Moroccan Stew [vegan]

https://theflexitarian.co.uk/recipe-items/sweet-potato-chickpea-moroccan-stew-vegan/