Moroccan Style Chickpea Stew

Moroccan Style Chickpea Stew

Flavorful, aromatic and hearty are just a few of the words I would use to describe this delicious and easy to make stew. Chickpeas and sweet potatoes make up the bulk of ingredients but it’s the moroccan spice blend called Ras El Hanout that is the real star. The Arabic spice blend literally translates to “head of shop” or “top shelf” which refers to the spice shop’s top spices. Every blend will differ slightly depending on the region it’s made in and the spices used. It brings a rich complex blend of flavors that are warming and earthy. Serve over couscous for a satisfying meal.

Serves 4

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Ingredients

30 oz (878g) Chickpeas or Garbanzo Beans
28 oz (794g) Crushed Tomatoes
1 medium (185g) Onion diced
4 cloves of Garlic minced
1 cup (237ml) Vegetable or Vegan Chicken Broth
5 oz (142g) Baby Spinach roughly chopped
2 cups (330g) Sweet Potatoes cubed
2 Tbsp (30ml) Olive Oil
2 Tbsp (30g) Tomato Paste
2 Tbsp (30g) Ras El Hanout Spice blend
1-2 tsp (5-10g) Harissa (optional for heat)
1 tsp (5g) Sweet Paprika
Salt and Pepper to taste
2 Tbsp (30g) Parsley chopped for garnish
Serve over Couscous

Directions

1. Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.

2. Add in the ras el hanout, paprika,harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir ocassionally.

3. Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.