One Pot Sweet Potato and Chickpea Moroccan Style Stew
Whip up a delightful One-Pot Sweet Potato and Chickpea Moroccan Style Stew that will satisfy your taste buds. With easy prep and a hint of exotic spices, this freezer-friendly dish saves the day on busy weeknights.
Servings: 6 people
Calories: 477kcal
Ingredients
- 2 white onions diced
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1 1/2 cups red lentils
- 15 oz chickpeas canned
- 1 large sweet potato peeled and diced
- 17 oz tomato sauce
- 2 3/4 cups vegetable stock
- 1 large bunch of fresh parsley roughly chopped
- 1 large bunch of fresh cilantro roughly chopped
- 1 bay leaf
- 1 cup couscous uncooked
- 1 cup boiling water
- pomegranate seeds
Instructions
- Sautè the onion in a large stock pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.
- Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils and stir thoroughly. Add the tomato sauce and simmer on a low heat for 15 minutes.
- Add the Sweet Potato, Chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.
- Put the couscous in a bowl and cover with 1 cup boiling water. Cover the bowl with cling film to seal in the steam and wait 5 minutes for the couscous to absorb all the water. Fluff the couscous with a fork and serve.
- Sprinkle over the chopped fresh herbs and pomegranate seeds.
Notes
This dish is perfect for freezing and serving at a later date. Simply portion the stew into ziplock bags and freeze for up to 3 months. Reheat thoroughly before serving
Nutrition
Calories: 477kcal | Carbohydrates: 90g | Protein: 24g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 861mg | Potassium: 1205mg | Fiber: 24g | Sugar: 12g | Vitamin A: 8724IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 7mg