Moroccan recipes are some of my favourite examples of flavour layering. This vegan Moroccan stew brings together a unique blend of sweet and savoury flavours. Perfect to serve with brown rice or couscous.
Nutty, umami-rich black chickpeas are a perfect match with fruity apricots and tangy, fresh coriander.
I’ve been wanting a good black chickpea recipe for a while. Sometimes they’re called kala chana. But whatever name we choose, they’re packed with nutrition and flavour. Importantly, for making well balanced, healthy vegan food – they’re high in plant protein.
Oh, and if you need any more reasons to make this – it’s a simple, one-pot recipe! Exact amounts of ingredients are not essential, and neither is the cooking time. It’s a very forgiving recipe for busy or novice cooks.
Enjoy! And let me know in the comments if you’ve tried the recipe or have any questions?
Sweet Potato Vegan Moroccan Stew
- 2 tablespoons neutral flavour oil eg. light olive, sunflower
- 1 large white onion peeled and diced
- 6 garlic cloves peeled and finely sliced
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp ground turmeric
- 1 heaped tsp cinnamon
- 1 tsp ground ginger
- Few grinds of black pepper
- 1 red chilli finely sliced (or 1/2 teaspoon chilli flakes)
- 1 kg sweet potato peeled and diced
- 100 g dried apricots diced
- 400 g can chopped tomatoes (or 250g passata + 150g water)
- 400 g can black chickpeas aka chana dal (drained), (or 125g dry weight black chickpeas, cooked according to packet instructions)
- 500 ml vegetable stock
- 150 g spinach rinsed and chopped if needed
- 2-3 tablespoons lemon juice
- fresh coriander finely sliced
- In a large pan, heat the oil and sauté the onion until it loses its raw aroma – around 5 minutes. Add the garlic and cook briefly for about a minute, then stir in the ‘spices’, cooking them for another minute or so.
- Add the ‘to simmer’ ingredients to the pan, bring to the boil, then turn down to simmer (uncovered) for around 20-30 minutes until the sweet potato is soft. Initially the sweet potato releases a lot of water, but it should be reduced down by the end of simmering. If it starts to dry out too much just stir in a little extra water.
- Stir in the spinach, giving it a couple of minutes to wilt in, then turn off the heat. Add lemon juice to taste, and serve with the fresh coriander scattered on top.