Sweet Potato Vegan Moroccan Stew
This vegan Moroccan stew brings together a unique blend of sweet and savoury flavours. Perfect to serve with brown rice or couscous. Recipe from veganrecipebowl.com
Servings: 4
Calories: 470kcal
Ingredients
To sauté
- 2 tablespoons neutral flavour oil eg. light olive, sunflower
- 1 large white onion peeled and diced
- 6 garlic cloves peeled and finely sliced
Spices
- 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)
To simmer
- 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
Garnish
- 150 g spinach rinsed and chopped if needed
- 2-3 tablespoons lemon juice
- fresh coriander finely sliced
Instructions
- 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.
Notes
Keeps well covered in the fridge for up to three days.
Reheat by gently heating through, either on the hob, or in a microwave.