Provider Farm

From our fields, for your family

Moroccan chickpea and sweet potato stew

Course: 
This stew is fragrant and delicious. You can sub in pretty much any root and I added raisins too. Serve with quinoa, couscous, or rice. We scooped ours up with pita bread.
Ingredients: 
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pinches cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1½ cups cooked)
  • 3 cups spinach
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish
Directions: 

Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.
In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender.
Stir in 3 cups spinach in the last 2 minutes.
Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Credit: 
acouplecooks.com