Moroccan Sweet Potato Stew

READY IN: 1hr 50mins
Recipe by chia

this is a great vegetarian side dish.

Top Review by HawaiianBaker

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.

Ingredients Nutrition

Directions

  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. 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. 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.

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