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Sweet Potato and Chickpea Stew with Ras el Hanout
Sweet Potato and Chickpea Stew with Ras el Hanout
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spiced sweet potato and chickpea bowl: Vegan, quick, flavorful. Coat in cumin, coriander, ginger, cinnamon; ready in 30 mins.
Ingredients:
  • For the Ras el Hanout spice mix (or substitute a store-bought mix):
  • 1 1/2 tablespoons ground cumin
  • 3/4 tablespoons coriander
  • 3/4 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons turmeric
  • 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika
  • For the stew:
  • 1 large onion, diced (6 to 8 ounces)
  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons ras el hanout
  • 4 to 5 medium carrots, sliced (about 1 pound)
  • 1 medium parsnip, diced (about 3/4 lb)
  • 2 medium sweet potatoes, peeled and cubed (about 1 lb)
  • 2 roasted red peppers (from a jar or homemade), diced
  • 1 tablespoon lemon zest, grated
  • 1/2 cup dried apricots, roughly chopped
  • 4 cups water or stock
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 to 8 cups baby kale or baby spinach
  • Lemon wedges, to garnish (optional)
  • Sliced jalapeno peppers, to garnish (optional)
  • Chopped cilantro, to garnish (optional)
  • Vegan or regular yogurt, to serve (optional)
Instructions:
  • Prepare the ras el hanout spice mix: Combine all the spices, whisking until thoroughly mixed. This recipe requires 2 tablespoons of the mix, with the rest to be stored in an airtight container for up to a year.
  • Sauté onions in olive oil over medium-low heat until translucent, about 5 minutes. Stir frequently to prevent excessive browning. Add ginger and 2 tablespoons of ras el hanout, sauté for an additional minute, stirring regularly.
  • Combine all remaining ingredients in the pot and bring to a gentle simmer. Stir in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water until well mixed. Cover and simmer over medium to medium-high heat.
  • Simmer the stew gently for 10 minutes, making sure it bubbles soothingly at a low boil. Adjust the heat as required to keep it at a gentle boil.
  • Uncover the pot and gently place the chickpeas inside. Let it simmer for an additional 10 to 15 minutes until the sweet potatoes and parsnips are tender and slightly mushy. Season with salt, pepper, and more ras el hanout to suit your preferences.
  • Gently fold in the fresh greens until they are wilted right before serving.
  • Garnish: Top with vibrant cilantro, a dollop of creamy yogurt (vegan or dairy), spicy sliced chili, and a squeeze of zesty lemon.

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