Moroccan Chickpea Stew
Chickpeas and sweet potatoes simmered in a warmly spiced tomato broth, an exotic-tasting stew from everyday pantry staples.
Ingredients (serves 4)
- 2 cans chickpeas
- 2 sweet potatoes
- 1 onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 3 cups vegetable stock
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/4 bunch cilantro
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Save this recipeInstructions
- 1
Dice the onion. Heat 2 tbsp olive oil in a large pot over medium heat and cook the onion until soft, about 5 minutes.
- 2
Stir in minced garlic, cumin, cinnamon, paprika, and ground ginger and cook for 1 minute until fragrant.
- 3
Add the crushed tomatoes, drained chickpeas, sweet potatoes cut into 1-inch cubes, and vegetable stock. Bring to a simmer.
- 4
Simmer uncovered until the sweet potatoes are tender and the stew has thickened, about 22 minutes.
- 5
Season with salt and pepper, scatter chopped cilantro over the top, and serve with couscous or crusty bread.
