Best Moroccan Inspired Sweet Potato And Spinach Stew Recipes

MOROCCAN-INSPIRED SWEET POTATO AND CHICKPEA STEW WITH SPINACH

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook until softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook for about a minute, until fragrant. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach wilts. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges.

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

MOROCCAN-INSPIRED SWEET POTATO AND SPINACH STEW

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges.

MOROCCAN SWEET POTATO STEW

Steps:

• 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.
• 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.
• 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.