Moroccan Chickpea and Sweet Potato Stew

Moroccan Chickpea and Sweet Potato Stew

Moroccan Chickpea and Sweet Potato Stew

We’ve just spent an evening with friends, gladly sharing stories of the holidays and New Year’s resolutions. Even in light of the cynicism around this time of year (just how long are you REALLY going to go to the gym every morning?), I still find the New Year to be a useful time to reflect on the old, and look forward to the new.

This year, instead of beating ourselves up about what we’re not doing, we’re setting intention for what we want to do. We also have been pondering why we do what we do.

We’ve been thinking about this blog, and about what is our driving passion. It’s not just about taking great food photos or creating tasty recipes — for us, it’s about the connection between food, your health, community, and the world – and the way that your life can be transformed by cooking. So this year, we’re pondering new ways to explore this and inspire people to get in the kitchen!  More on that to come.

Speaking of the kitchen, this recipe is a great place to start. It’s fairly simple to put together, and the stew tastes exotic and fresh – full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. We prepared this as a meal to take to friends who had just had their second child – and they gave their seal of approval as well! Serve it with rice or quinoa.

Enjoy, and here’s to a year of intention.

Moroccan Chickpea and Sweet Potato Stew
Makes: 4 to 6
What You Need
  • 2 tablespoons olive oil
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pinches cayenne pepper
  • 2 cups vegetable broth
  • 1 15-ounce can diced tomatoes
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 15 ounce can chickpeas, drained (or 1½ cups cooked)
  • 3 cups spinach
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • Greek yogurt
  • 2 cups quinoa
What To Do
  1. While the stew cooks (or before), make the quinoa.
  2. Dice the onion and garlic. Chop the sweet potatoes into bite-sized pieces.
  3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add garlic, and saute about 1 minute.
  4. Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir about 30 seconds.
  5. Add diced tomatoes and 2 cups broth.
  6. Bring to a boil, then add sweet potatoes and chickpeas. Simmer 25 to 30 minutes, until the potatoes are tender. Stir in spinach in the last 2 minutes. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Inspired by a combination of Naturally Ella and The Daily Dish




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Comments 44

  1. Kathryn

    I love the idea of a year of intention – I’ve seen several people talking about the idea and it makes so much more sense to me than empty resolutions. I look forward to seeing where your intentions take you this year!

    1. Post

      Thanks, Kathryn! We so appreciate your support — and look forward to seeing how intentions play out for you this year as well!

  2. Erin

    I must be having a slow day, when I clicked on this recipe I was like, “huh, I think I’ve eaten something like this before….” And then I saw the recipe ;)

    Looks lovely and I could totally go for a bowl of this right now!

    1. Post
  3. Brandi

    This looks wonderful! I’ve cut out legumes, so I may need to omit the chickpeas but everything looks great. I love all the spices you used in it.

    1. Post

      Thanks! We tried a version taking out a few of the spices, but it seems that they are all essential! :) Hope you enjoy it!

  4. Eileen

    This looks so good! Chickpea and sweet potato is such a homey, earthy combination. :) Hooray for intention, and happy new year!

    1. Post

      We’re huge roasting fans as well! I’d do it that way every time, but I suppose it’s good to have a few other methods :)

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