Moroccan Chickpea and Sweet Potato Stew with Warm Spices
This aromatic North African-inspired stew combines tender sweet potatoes and hearty chickpeas in a fragrant tomato-based broth infused with cumin, cinnamon, and ginger. Perfect for spring evenings, it's a comforting one-pot meal that's both nourishing and full of vibrant Mediterranean flavours.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 500g sweet potatoes, peeled and cut into 2cm cubes
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 500ml vegetable stock
- 1 tablespoon tomato paste
- 100g baby spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh coriander leaves for garnish
- Crusty bread or couscous to serve
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Add the garlic and ginger, cooking for 1 minute until fragrant.
Stir in the cumin, cinnamon, coriander, turmeric, and cayenne pepper, cooking for 30 seconds to toast the spices.
Add the sweet potato cubes and stir to coat with the spice mixture.
Pour in the chopped tomatoes, vegetable stock, and tomato paste, stirring to combine.
Add the chickpeas and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes are tender when pierced with a fork.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Remove from heat and stir in the lemon juice, then season with salt and pepper to taste.
Ladle the stew into bowls, garnish with fresh coriander leaves, and serve with crusty bread or couscous.
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