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    You are in: Home / Recipes / Moroccan Sweet Potato Stew Recipe
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    Moroccan Sweet Potato Stew

    Moroccan Sweet Potato Stew. Photo by scorpiofood

    1/1 Photo of Moroccan Sweet Potato Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    chia's Note:

    this is a great vegetarian side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
    2. 2
      Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
    3. 3
      Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.

    Ratings & Reviews:

    • on December 12, 2012

      45

      This was okay, but not stellar. I did make several major changes, so you'll have to take my rating with a grain of salt. 1) Sub carrots for eggplant, 2) Made it in a crock pot, 3) Used about 2 cups chicken stock and 1 cup water, 4) Sub green bell pepper for red, 5) Used only 1 (15 oz) can of chickpeas. I garnished with raisins and walnuts (suggested by another reviewer) and that made it quite a bit better. Served over white rice. My husband liked it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2011

      55

      Loved this-- was out of cumin and substituted chili powder which worked well-- still a nice balance of spicy and sweet. I chopped the eggplant and sweet potatoes into larger pieces. Also used veggie stock rather than water.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2010

      55

      Excellent recipe. Next time I make it, I would make three modifications: 1. Omit curry. The mix of spices is complex and interesting as it is without a curry, which is a mix of spices itself. 2. I would cut the sweet potatoes and eggplant into larger chunks than the red pepper. More sweet potatoes can be added. 3. Stock can be substituted with water. This stew is great served hot over bed of rice or couscous. It would be a delicious side dish to grilled halibut or other firm-flesh fish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Moroccan Sweet Potato Stew

    Serving Size: 1 (246 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 132.0
     
    Calories from Fat 9
    81%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 346.2 mg
    14%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 6.7 g
    27%
    Sugars 6.1 g
    24%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    vegetable broth

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