Moroccan sweet potato and chickpea stew
40 min.
4 servings
Ingredients
- 1 tbsp of oil | I used coconut oil
- 1 small onion
- Several cloves of garlic
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground paprika
- 1/2 tsp ground cinamon
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 mid-size sweet potatoes | Could be replaced by regular potatoes
- 1 can (400ml) of chopped tomatoes in tomato juice
- 2 tbsp tomato sauce | I used Daumantų
- Karališkas tomato sauce, original taste
- 1 glass (250ml) of vegetable broth
- 1 tsp maple syrup | Could be replaced by sugar or honey (non-vegan)
- Salt, pepper
- 1 can (400ml) of chickpeas
- Lemon
- Fresh coriander (for decoration)
- Pistachios (for decoration)
- Pomegranate seeds (for decoration)
Sauce
- 4 tbsp Daumantų Karališkas mayonnaise, original taste
- 2 tbsp Greek yoghurt
- 2 cloves of garlic
- Salt, pepper
- Splash of lemon juice
Method
The spring evenings aren’t very warm yet, so why not pamper oneself with something warm and spicy? This time I’m recommending the Moroccan-style sweet potato and chickpea stew. It’s easy to make, and all you’ll use is one frying pan. The vegetables taste wonderful, so the dish will be appreciated not only by vegans and vegetarians, but also by everyone who understands that a balanced diet is based on diversity and that sometimes it’s good to have a meat-free lunch or dinner. In this case, the feeling of fullness comes from the protein-packed chickpeas.
By the way, the recipe is flexible! Feel free to add your favourite vegetables or use up the ones in your freezer. The stew can be served alone or with boiled rice. If you prefer a more intense flavour, add some feta cheese, it goes very well with other ingredients.
Don’t let the long list of spices put you off. The spices, together with the quality tomato sauce, create the base for this dish. So do not skip the spices or the sauce. Also, choose a high quality tomato sauce with as much tomato paste as possible. I used the Daumantų original taste Royal sauce which contains more tomato paste, natural lemon juice instead of citric acid and no modified starch, preservatives or sweeteners.
1. Heat the oil in the frying pan, put the chopped onion into the pan and fry for 3 minutes.
2. Put the chopped garlic and all the spices into the frying pan and fry for another 2 minutes.
3. Put the peeled and diced sweet potatoes into the frying pan, stir everything and fry for one more minute.
4. Add tomato with juice, tomato sauce, broth, maple syrup, salt and pepper.
5. Once it starts boiling, reduce the heat to a simmer, cover the frying pan and let it simmer for about 30 minutes until the potatoes are soft and the sauce is thick.
6. Add the chickpeas to the stew and stir.
7. Serve sprinkled with lemon juice and fresh coriander, chopped pistachios and pomegranate seeds.
