I’m so excited people, there’s a nip in the air! It might start to finally feel like fall. I can even sit on my deck as I write this and not roast. As soon as the weather started to turn, I had to pull out my Moroccan Sweet Potato Stew recipe. I know everybody else is making chili, but this is sort of the same type of dish, warm, spiced, comforting but a little different, a little more special, and it doesn’t need all day to become delicious, it comes together in a snap! The spices come together to create a slightly exotic taste, but are ones you probably already have in your cabinet. Cumin, ginger, turmeric, all health powerhouses that will help you build up that immune system before cold and flu season hits!
It doesn’t hurt that my kid LOVES sweet potatoes and this stew also freezes like a dream, so I make extra and keep some in the big freezer downstairs to pull out on a day when I’m too busy to do much more than heat things up! I serve it with couscous, which cooks in less than 5 minutes, just put it in a bowl, pour in boiling water and salt, and put a plate on top. In 5 minutes your side dish is done! Greek yogurt and parsley or cilantro sprinkled over the top is a nice touch as well.
Spiced Moroccan Chickpea
and Sweet Potato Stew
2 teaspoons olive oil
1 cup minced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
4 garlic cloves, minced
½ tsp paprika
1 pinch cayenne pepper
¼ tsp ground ginger
2 1/2 cups cubed peeled sweet potatoes
1 teaspoons ground cumin
1 tsp ground turmeric
1 teaspoon chili powder
1/8 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 cups low sodium vegetable or chicken broth
3 cups hot cooked whole wheat couscous
1/2 cup plain low-fat yogurt
¼ cup fresh parsley or cilantro is optional (but delicious)
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, and garlic to pan; sauté 6 minutes or until tender. Stir in sweet potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over whole wheat couscous. Top with greek yogurt and parsley or cilantro.