Moroccan Stew With Chickpeas and Sweet Potatoes

main dish: soup, Moroccan sweet potato stew

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AuthorGalley ChefCategory, DifficultyBeginner

main dish: soup, Moroccan sweet potato stew

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 6 cups Prepared Quinoa (Red, White, Or Mixed)
 1 Onion, large
 3 Garlic cloves
 2 Sweet Potatoes, large
 2 tbsp Olive oil
 1 tsp Paprika
 1 tsp Cumin
 ½ tsp Coriander
 ½ tsp Turmeric
 ½ tsp Ground ginger
 ½ tsp Ground cinnamon
 ½ tsp Salt
 ½ tsp Ground Pepper
 ¼ tsp Cayenne pepper
 1 Can (15 oz) diced tomatoes
 2 cups vegetable broth
 1 Can (15 oz) Chickpeas (garbanzo beans)
 3 cups Spinach
 1 cup Greek yogurt for garnish
 1 Lemon, for garnish
 1 Bunch fresh cilantro, for garnish

1

1, Dice the onion and mince 3 cloves garlic.
2. Chop the sweet potatoes into bite-sized pieces.
3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes.
4. Add minced garlic and saute about 1 minute.
5. Stir in paprika, ground cumin, ground coriander, turmeric, ground ginger, ground cinnamon, kosher salt, ground black pepper, and cayenne pepper.
6. Stir about 30 seconds, then add diced tomatoes and vegetable broth.
7. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.
8. Simmer 25 to 30 minutes until the potatoes are tender.
9. Stir in 3 cups spinach in the last 2 minutes.

Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Ingredients

 6 cups Prepared Quinoa (Red, White, Or Mixed)
 1 Onion, large
 3 Garlic cloves
 2 Sweet Potatoes, large
 2 tbsp Olive oil
 1 tsp Paprika
 1 tsp Cumin
 ½ tsp Coriander
 ½ tsp Turmeric
 ½ tsp Ground ginger
 ½ tsp Ground cinnamon
 ½ tsp Salt
 ½ tsp Ground Pepper
 ¼ tsp Cayenne pepper
 1 Can (15 oz) diced tomatoes
 2 cups vegetable broth
 1 Can (15 oz) Chickpeas (garbanzo beans)
 3 cups Spinach
 1 cup Greek yogurt for garnish
 1 Lemon, for garnish
 1 Bunch fresh cilantro, for garnish

Directions

1

1, Dice the onion and mince 3 cloves garlic.
2. Chop the sweet potatoes into bite-sized pieces.
3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes.
4. Add minced garlic and saute about 1 minute.
5. Stir in paprika, ground cumin, ground coriander, turmeric, ground ginger, ground cinnamon, kosher salt, ground black pepper, and cayenne pepper.
6. Stir about 30 seconds, then add diced tomatoes and vegetable broth.
7. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.
8. Simmer 25 to 30 minutes until the potatoes are tender.
9. Stir in 3 cups spinach in the last 2 minutes.

Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Moroccan Stew With Chickpeas and Sweet Potatoes

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