Moroccan-Spiced Sweet Potato and Chickpea Stew

Moroccan-spiced vegetable and chickpea stew seasoned with ras el hanout spice mix (cumin, coriander, ginger, and cinnamon). Vegan and gluten-free. 30-minute cooking time.
Ingredients

For the Ras el Hanout spice mix (or substitute a store-bought mix):
  • 1 1/2 tablespoons ground cumin
  • 3/4 tablespoons coriander
  • 3/4 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons turmeric
  • 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika

For the stew:
  • 2 tablespoons olive oil
  • 1 large onion, diced (6 to 8 ounces)
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons ras el hanout
  • 4 to 5 medium carrots, sliced (about 1lb)
  • 1 medium parsnip diced (about 3/4 lb)
  • 2 medium sweet potatoes, peeled and cubed (about 1 lb)
  • 2 roasted red peppers (from a jar or homemade), diced
  • 1 tablespoon grated lemon zest
  • 1/2 cup dried apricots, roughly chopped
  • 4 cups water or broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 to 8 cups baby kale or baby spinach
  • Lemon wedges, to garnish (optional)
  • Sliced jalapeno peppers, to garnish (optional)
  • Chopped parsley, to garnish (optional)
  • Vegan or regular yogurt, to serve (optional)
Directions
  • Mix the ras el hanout (or substitute store-bought): Whisk all the spices together until well-combined. This will make a little more than 1/4 cup of spice mix. Use 2 tablespoons for this recipe, then store the remaining in an air tight container for up to a year.
  • Cook the onions: Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent. Stir often to avoid browning too much. Add in the ginger and 2 tablespoons of ras el hanout and sauté for another minute, stirring often.
  • Add the remaining ingredients and bring to a simmer: Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well. Turn heat to medium to medium-high, and cover.
  • Cook for 10 minutes. The stew should be bubbling at a low boil during this time. Adjust the heat as needed to maintain a low boil.
  • Remove lid, add chickpeas, and cook for another 10 to 15 minutes, or until parsnips and sweet potatoes are quite soft and just starting to break down. Taste the stew, and add salt, pepper, and more ras el hanout to your taste.
  • Just before serving, stir in the fresh greens. Stir gently until the greens are wilted.
  • Serve: Serve with fresh cilantro, a spoon full of yogurt (either vegan or dairy), sliced chili, and lemon wedges.

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