This Moroccan Stew is sure to delight. It has an exceptional blend of spices.
Yield: 6-8 servings
Ingredients
- 1 ½ cups canned or cooked chickpeas (how to cook)
- 1 large onion, chopped (about 1¼ cups)
- 2 cloves garlic, minced
- 1 sweet potato, chopped (about 2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 2 cups water*
- 2 cups crushed tomatoes, fresh or canned
- 1 Tbsp curry
- 1 ½ tsp fresh grated ginger (or ¾ tsp ginger powder)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp paprika
- ¾ tsp Sambal Oelek chili paste, optional
- 1 tsp salt, optional
- ¼ cup unsweetened peanut butter, optional
Instructions
- In a large pot sauté onions until browned. (sauté without oil)
- Add the garlic and sauté for another minute being careful to not burn.
- Add the sweet potato, celery, and water. Bring mixture to boil, reduce heat and simmer for about 30 minutes or until the sweet potato and celery are tender.
- Add tomatoes, spices, and chickpeas. Bring mixture back to a boil and serve hot.
- Stir in peanut butter and add the Sambal Oelek and salt as desired.
- Serve as is or over rice.
- Keep leftovers in a covered container in refrigerator up to 5 days.
Note
- When cooking your own chickpeas you can use the cooking water as broth.