Moroccan Inspired Sweet Potato And Chickpea Stew With Spinach Recipes

MOROCCAN-INSPIRED SWEET POTATO AND SPINACH STEW

Moroccan-Inspired Sweet Potato and Spinach Stew image

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium yellow onion (diced)
3 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small sweet potato (about 8 ounces, peeled and diced)
1 15-ounce can chickpeas, drained and rinsed
1 14.5-ounce can crushed tomatoes
1 1/2 cup water or vegetable broth
5 ounces baby spinach
1 tablespoon harissa*
Salt to taste
Lemon wedges and freekeh (couscous, rice, or quinoa for serving)
Chopped parsley (for garnish (optional))

Steps:

Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
Serve over your grain of choice with lemon wedges.

Nutrition Facts : Calories 411 kcal, Sugar 13 g, Sodium 584 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 79 g, Fiber 17 g, Protein 20 g, ServingSize 1 serving

MOROCCAN CHICKPEA STEW

Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

Steps:

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

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