Moroccan-Spiced Sweet Potato and Chickpea Stew Recipe

Moroccan-spiced vegetable and chickpea stew seasoned with ras el hanout spice mix (cumin, coriander, ginger, and cinnamon). Vegan and gluten-free. 30-minute cooking time. 

 

Moroccan-Spiced Sweet Potato and Chickpea Stew Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 8 to 10 servings (makes about 4 quarts)

 

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:

• 2 tablespoons olive oil
• 1 large onion, diced (6 to 8 ounces)
• 3 tablespoons grated fresh ginger
• 2 tablespoons ras el hanout
• 4 to 5 medium carrots, sliced (about 1lb)
• 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 grated lemon zest
• 1/2 cup dried apricots, roughly chopped
• 4 cups water or broth
• 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 parsley, to garnish (optional)
• Vegan or regular yogurt, to serve (optional)

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