Moroccan Sweet Potato Stew Recipe #117338
this is a great vegetarian side dish.
by chia
2 hours | 20 min prep
SERVES 10
- 1 large onion, chopped into 1/2 inch dice
- 3 garlic cloves, minced
- 1 1/2 teaspoons turmeric
- 1 teaspoon cinnamon
- 3/4 teaspoon curry powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
- 3/4 teaspoon fresh ground black pepper
- 3-4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
- 1 large red bell pepper, seeded and chopped into 1 inch pieces
- 1 eggplant, peeled and chopped into 1 inch cubes
- 3/4 cup vegetable broth or chicken broth
- 2 cups canned chickpeas, also known as garbanzo beans, drained
- 1 (28 ounce) can diced tomatoes, undrained
- chopped fresh cilantro leaves (to garnish)
- 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.
- 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.
- 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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5 stars