Moroccan-Spiced Chickpea Sweet Potato Stew Recipe

Moroccan-Spiced Chickpea Sweet Potato Stew Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, cut into 1/4-inch dice
• 1 celery rib, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sugar
• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 8 ounces green beans, trimmed and cut into 1-inch lengths
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 1/2 cups vegetable broth or water
• salt and freshly ground black pepper
• 2 tablespoons minced fresh parsley or cilantro
• 1 teaspoon fresh lemon juice

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, carrots, celery, garlic and ginger
3. Cover and cook until softened, about 10 minutes
4. Stir in the coriander, cumin, turmeric, cinnamon, nutmeg and sugar
5. Add the sweet potatoes, green beans, chickpeas and tomatoes with their juice
6. Stir in the broth and bring to a boil
7. Reduce heat to low and season with salt and pepper to taste
8. Cover and simmer until the vegetables are tender, about 40 minutes
9. Stir in the parsley and lemon juice and cook 10 minutes longer
10. Taste, adjusting seasonings if necessary and serve immediately

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