Morocco

Moroccan chickpea and sweet potato stew

Name: Moroccan chickpea and sweet potato stew
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan inspired
Ingredients: 2 cans drained chickpeas, boiled; 2 medium cubed sweet potato; 1 large chopped onion; 3 cloves garlic; 1 inch grated ginger; 2 tbsp olive oil; 1 1/2 tsp cumin powder (ground cumin); 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp cinnamon powder; 1 1/2 tsp paprika; 1/4 tsp turmeric (ground turmeric); 1 1/4 cups tomato puree; 2 1/2 cups vegetable stock (vegetable broth); 6 chopped dried apricot; 2 handfuls spinach; 1 tbsp lemon juice; Coriander leaves (cilantro), to finish; Salt, to taste

Cinnamon, cumin and apricots in one pot. It smells like a souk and eats like a hug.

50 minTime

16 gProtein each

mildSpice

Tagine flavours, one pot2 chapters · 1 min read

Make it your way

Grandma's wayWarm Moroccan spices, chickpeas, sweet potato and apricot.

The original

445kcalsame

16 gproteinsame

17 gfibresame

50minutessame

A Moroccan style chickpea stew.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans, drained

Sweet potato2 medium, cubed

Onion1 large, chopped

Garlic3 cloves

Ginger2.5 cm, grated

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1½ tsp

Cinnamon powder½ tsp

Paprika1½ tsp

Turmeric (ground turmeric)¼ tsp

Tomato puree1¼ cups

Vegetable stock (vegetable broth)2½ cups

Dried apricot6, chopped

Spinach2 handfuls

Lemon juice1 tbsp

Coriander leaves (cilantro)to finish

Saltto taste

Method

4 steps

1Cook the onion in the oil until soft, then add garlic, ginger and all the spices and stir for a minute.
2Add the sweet potato, chickpeas, tomato puree, stock and apricots. Simmer, partly covered, until the sweet potato is tender.
3Stir in the spinach and lemon juice, season and simmer for 2 minutes.
4Rest a few minutes and scatter coriander.

Serve it like this

Serve in deep bowls over couscous or with warm flatbread, with lemon wedges and coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Moroccan chickpea and sweet potato stew

Cinnamon, cumin and apricots in one pot. It smells like a souk and eats like a hug.

50 minTime

16 gProtein each

mildSpice

Tagine flavours, one pot2 chapters · 1 min read

Make it your way

Grandma's wayWarm Moroccan spices, chickpeas, sweet potato and apricot.

The original

445kcalsame

16 gproteinsame

17 gfibresame

50minutessame

A Moroccan style chickpea stew.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans, drained

Sweet potato2 medium, cubed

Onion1 large, chopped

Garlic3 cloves

Ginger2.5 cm, grated

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1½ tsp

Cinnamon powder½ tsp

Paprika1½ tsp

Turmeric (ground turmeric)¼ tsp

Tomato puree1¼ cups

Vegetable stock (vegetable broth)2½ cups

Dried apricot6, chopped

Spinach2 handfuls

Lemon juice1 tbsp

Coriander leaves (cilantro)to finish

Saltto taste

Method

4 steps

1Cook the onion in the oil until soft, then add garlic, ginger and all the spices and stir for a minute.
2Add the sweet potato, chickpeas, tomato puree, stock and apricots. Simmer, partly covered, until the sweet potato is tender.
3Stir in the spinach and lemon juice, season and simmer for 2 minutes.
4Rest a few minutes and scatter coriander.

Serve it like this

Serve in deep bowls over couscous or with warm flatbread, with lemon wedges and coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moroccan chickpea and sweet potato stew

Make it your way

Ingredients

Method

Moroccan chickpea and sweet potato stew

Make it your way

Ingredients

Method

Make it a meal