A simple vegan Moroccan chickpea stew with sweet potato, kale, and plenty of warming spices. Serve this healthy stew with raisins and pomegranate over a little rice for an easy, cozy weeknight dinner.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1teaspoonolive oil
1smallred onion, diced
1medium / 2 cupssweet potato, diced
3cloves garlic, minced
1thumbginger, minced
1teaspooncumin
1teaspooncinnamon
1teaspoonsea salt to taste
½teaspoonpepper
1can / 400ml whole or diced tomatoes
375ml / 1 1/2 cupsvegetable stock
200grams / 1 1/2 cupscooked chickpeas
60grams / 1/4 cupraisins
70grams / 2 cupskale, chopped with tough stems removed
Juice1/2lemon
¼pomegranate, seedsto serve
Cooked brown riceto serve
Instructions
Heat the oil in a large pot over medium heat. Add the onion, and sauté for a couple of minutes or until softened. Add the sweet potato and cook for another minute or two, then stir in the garlic, ginger, and spices.
Add the tomatoes, followed by the vegetable stock, chickpeas, and raisins. Bring the stew to a low boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potato is soft.
Stir in the kale, and remove the stew from the heat. Add the lemon juice, taste, and add seasoning as necessary. Serve with brown rice and pomegranate.