Name: Sweet Potato and Chickpea Stew with Ras el Hanout
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 fresh ginger, grated -; 2 tablespoons ras el hanout -; 4 to 5 medium carrots, sliced (about 1 pound) -; 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 lemon zest, grated -; 1/2 cup dried apricots, roughly chopped -; 4 cups water or stock -; 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 cilantro, to garnish (optional) -; Vegan or regular yogurt, to serve (optional) -

Sweet Potato and Chickpea Stew with Ras el Hanout

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato and Chickpea Stew with Ras el Hanout

1. For the Ras el Hanout spice mix (or substitute a store-bought mix): -

2. 1 1/2 tablespoons ground cumin -

3. 3/4 tablespoons coriander -

4. 3/4 tablespoons ground ginger -

5. 2 teaspoons cinnamon -

6. 2 teaspoons turmeric -

7. 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika -

8. For the stew: -

9. 2 tablespoons olive oil -

10. 1 large onion, diced (6 to 8 ounces) -

11. 3 tablespoons fresh ginger, grated -

12. 2 tablespoons ras el hanout -

13. 4 to 5 medium carrots, sliced (about 1 pound) -

14. 1 medium parsnip, diced (about 3/4 lb) -

15. 2 medium sweet potatoes, peeled and cubed (about 1 lb) -

16. 2 roasted red peppers (from a jar or homemade), diced -

17. 1 tablespoon lemon zest, grated -

18. 1/2 cup dried apricots, roughly chopped -

19. 4 cups water or stock -

20. 1 can (15 ounces) chickpeas, rinsed and drained -

21. 6 to 8 cups baby kale or baby spinach -

22. Lemon wedges, to garnish (optional) -

23. Sliced jalapeno peppers, to garnish (optional) -

24. Chopped cilantro, to garnish (optional) -

25. Vegan or regular yogurt, to serve (optional) -

How to cook deliciously - Sweet Potato and Chickpea Stew with Ras el Hanout

1. Stage

Mix the ras el hanout (or substitute store-bought): Whisk all the spices together until well-combined. This will make a little more than 1/4 cup of spice mix. Use 2 tablespoons for this recipe, then store the remaining in an air tight container for up to a year.

2. Stage

Cook the onions: Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent. Stir often to avoid browning too much. Add in the ginger and 2 tablespoons of ras el hanout and sauté for another minute, stirring often.

3. Stage

Add the remaining ingredients and bring to a simmer: Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well. Turn heat to medium to medium-high, and cover.

4. Stage

Cook for 10 minutes: The stew should be bubbling at a low boil during this time. Adjust the heat as needed to maintain a low boil.

5. Stage

Remove lid, add chickpeas, and cook for another 10 to 15 minutes: or until parsnips and sweet potatoes are quite soft and just starting to break down. Taste the stew, and add salt, pepper, and more ras el hanout to your taste.

6. Stage

Just before serving, stir in the fresh greens: Stir gently until the greens are wilted.

7. Stage

Serve: Serve with fresh cilantro, a spoon full of yogurt (either vegan or dairy), sliced chili, and lemon wedges.