Best Moroccan Sweet Potato Stew Recipes

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MOROCCAN SWEET POTATO STEW



Moroccan Sweet Potato Stew image

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

Provided by Carrie Sublett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

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.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g

MOROCCAN LAMB & SWEET POTATO STEW



Moroccan Lamb & Sweet Potato Stew image

Make and share this Moroccan Lamb & Sweet Potato Stew recipe from Food.com.

Provided by Lostfairy

Categories     Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
500 g well-trimmed boneless lamb shoulder, diced
1 large onion, chopped
2 large onions, quartered
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon paprika
salt
fresh ground pepper
2 tablespoons tomato paste
250 g small white mushrooms
750 g sweet potatoes, peeled and cut into 2cm chunks
1/2 cup pitted prunes, coarsely chopped
4 sprigs fresh parsley
steamed rice, tossed with
chopped parsley (optional)

Steps:

  • Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
  • Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
  • Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.

Nutrition Facts : Calories 586.9, Fat 29.8, SaturatedFat 12, Cholesterol 90, Sodium 251.5, Carbohydrate 54.2, Fiber 8.7, Sugar 14.7, Protein 27.4

MOROCCAN SWEET POTATO STEW



Moroccan Sweet Potato Stew image

Make and share this Moroccan Sweet Potato Stew recipe from Food.com.

Provided by chia2160

Categories     Yam/Sweet Potato

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 17

1 large onion, chopped into 1/2 inch dice
3 garlic cloves, minced
1 1/2 teaspoons turmeric
1 teaspoon cinnamon
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
3 -4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
1 large red bell pepper, seeded and chopped into 1 inch pieces
1 eggplant, peeled and chopped into 1 inch cubes
3/4 cup vegetable broth or 3/4 cup chicken broth
2 cups canned chickpeas, also known as garbanzo beans, drained
1 (28 ounce) can diced tomatoes, undrained
chopped fresh cilantro leaves (to garnish)

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.

Nutrition Facts : Calories 132, Fat 1, SaturatedFat 0.1, Sodium 346.2, Carbohydrate 27.8, Fiber 6.8, Sugar 6.2, Protein 4.6

MOROCCAN-INSPIRED SWEET POTATO AND SPINACH STEW



Moroccan-Inspired Sweet Potato and Spinach Stew image

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion (diced)
3 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small sweet potato (about 8 ounces, peeled and diced)
1 15-ounce can chickpeas, drained and rinsed
1 14.5-ounce can crushed tomatoes
1 1/2 cup water or vegetable broth
5 ounces baby spinach
1 tablespoon harissa*
Salt to taste
Lemon wedges and freekeh (couscous, rice, or quinoa for serving)
Chopped parsley (for garnish (optional))

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.

Nutrition Facts : Calories 411 kcal, Sugar 13 g, Sodium 584 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 79 g, Fiber 17 g, Protein 20 g, ServingSize 1 serving

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