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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
 
by:
Makes: 4 to 6
What You Need
  • 2 cups uncooked quinoa
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 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
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1½ cups cooked)
  • 3 cups spinach
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish
What To Do
  1. Make the quinoa.
  2. Dice the onion and mince 3 cloves 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 minced 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, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.
  5. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.
  6. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Notes
Inspired by a combination of Naturally Ella and The Daily Dish
 

 

 

 

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Comments 45

  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!

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      Sonja

      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!

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  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.

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      Sonja

      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!

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      Sonja

      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 :)

  5. Lindsay @ Pinch of Yum

    You guys, this is amazing. Recipe, photo, your intentionality with your blog, everything. Sweet potatoes are at the top of my most-missed foods list! We have purple ones, but they’re not the same. Hope you’re well! :)

    1. Alex

      Thanks Lindsay! Bummer that there aren’t sweet potatoes in Cebu — not sure how we would manage :) Lentils, I guess…

  6. Heidi @ Food Doodles

    Mmm! I’ve been wondering about Moroccan flavors lately, I haven’t experimented much with anything Moroccan except a couple dishes. This looks great and the spices sound wonderful! I need to try this out :)

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      Sonja

      Yes, we’re fairly new to Moroccan – but love everything we’ve tried in that style! The spices are great for a comforting feel :)

  7. Ericka

    I made this today and it was delicious! Since I was cooking for a whole week for the family, I added the lemon after the soup cooled rather than as a garnish. I heated it up for dinner and it was perfection!

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      Sonja

      Thanks, Ericka! I’m so glad to hear you tried it out and enjoyed it too. And that it reheated well — that’s always a good test (we like cook for the week all at once too!).

  8. Mestebla

    I made this for dinner tonight and I loved the flavors! I didn’t have any yogurt, so didn’t add that, but it was still good (although, it would have been good with the yogurt, too). I was worried about how the spinach would be in it, but it actually worked very well. Thanks for such a great recipe!

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  9. mary beth / annapolis & company

    Anything with sweet potatoes makes me weak in the knees…going to be making this for sure! Newest follower…coming from The Fresh Exchange. I love growing my cooking knowledge {going vegetarian this year} and can’t wait to follow along!

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      Sonja

      Sweet potatoes have that effect on us too! I kept thinking that would wear off but I haven’t tired of them yet :) Glad to make the connection — thanks for saying hello!

  10. Amy

    This looks amazing!! I really want to give this a go! Just wondering if you could tell me how many people this recipe serves? Thanks!! x

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      Sonja

      Ooops, I thought for certain I had included that in the recipe — thanks for letting me know! I would say 4 to 6 servings, and have updated the recipe to match. Thank you!

  11. Pam

    I made this tonight and it was delicious! We didn’t have any plain greek yogurt, so we used sour cream and it was yummy. Thanks so much for sharing your recipe!

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  12. Alyssa | Queen of Quinoa

    What a great recipe! I love moroccan spices flavors and really enjoy that you’ve served it over quinoa rather than rice. Always a preference for me!

    I’m hosting a Quinoa link up party on my site, Queen of Quinoa, and would love for you to enter this recipe if you’d like :)

    The event is called Thank Goodness It’s Quinoa (TGIQ) and is hosted bi-weekly. You can visit this weekend’s here:

    http://www.queenofquinoa.me/2013/01/thank-goodness-its-quinoa-tgiq-2/

    Hope to see you there! And thanks for sharing this awesome recipe!

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  13. Keerthi

    It’s been a month but tonight I reheated the leftovers of this amazing stew from the freezer and it was still DELICIOUS :) thanks for a great recipe!

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  14. Julie

    My entire family loved this! Even my 5, 7 and 9 year old kids gobbled it up! Thank you! We are trying to go vegetarian and finding good recipes like this are helpful!!

    Julie

  15. Taylor

    Found this courtesy of the nest feature on stews. Made it for dinner tonight. We just happened to have all ingredients on hand but I decided to use fresh ginger. So delicious. I love the fresh lemon on top. Great favors, very nice warm hearty dish. Thanks!

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