Moroccan Sweet Potato Stew

Name: Moroccan Sweet Potato Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 10 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large onion; 3 garlic cloves; 1.5 tsp turmeric; 1 tsp cinnamon; 0.75 tsp curry powder; 0.75 tsp ground cumin; 0.25 tsp ground nutmeg; 0.25 tsp crushed red pepper flakes; 0.75 tsp salt; 0.75 tsp fresh ground black pepper; 3 sweet potatoes; 1 large red bell pepper; 1 eggplant; 0.75 cup vegetable broth; 2 cup canned chickpeas; 1 can diced tomatoes (28 ounce); chopped fresh cilantro leaves

Aubergine, chickpeas and potatoes come together in this stew, fragrant with turmeric and cinnamon and simmered on the stove. Finish with fresh cilantro.

1 hr 50 min · Serves 10 · Medium

Method

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Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
12 min
2
Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
3
Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
60 min