Moroccan Spiced Chickpea and Sweet Potato Stew
Moroccan spiced stew of sweet potato and chickpeas simmered with tomatoes and vegetable stock, flavoured with cumin, coriander, cinnamon and paprika.
- 300 g sweet potato
- 400 g chickpeas
- 1 medium onion
- 2 cloves garlic
- 400 g chopped tomatoes
- 300 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp paprika
- 1 tbsp olive oil
- 15 g fresh parsley
- ½ medium lemon
- 100 g couscous
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and dice the sweet potato into 2cm cubes.
- Step 2
Finely chop the onion and garlic.
- Step 3
Drain and rinse the chickpeas.
- Step 4
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Step 5
Add the chopped onion and cook until softened, about 5 minutes.
- Step 6
Add the minced garlic, cumin, coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.
- Step 7
Stir in the chopped tomatoes, sweet potato cubes, drained chickpeas, and vegetable stock.
- Step 8
Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sweet potato is tender.
- Step 9
While the stew simmers, prepare the couscous according to package instructions.
- Step 10
Stir in most of the chopped fresh parsley and the juice of half a lemon into the stew.
- Step 11
Season with salt and pepper to taste.
- Step 12
Serve the stew hot over the prepared couscous. Garnish with the remaining fresh parsley.
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