Moroccan Chickpea and Sweet Potato Stew

This recipe is a spin-off of the Moroccan tagine, a North-African stew made inside of a big earthenware pot.  The original recipe I used can be found here.  This dish goes well with cous cous, and should be served with a garnish of yogurt and chopped coriander.

Ingredients

3 small onions or 2 large onions, thinly sliced

6 garlic cloves, minced

2 T fresh ginger, minced

water or broth for sauteing

1 T cumin

1 T cinnamon

1 T paprika

1 t tumeric

1 t coriander

1 t crushed red pepper flake (more or less as desired,  I use much less for the kids)

2 cans chickpeas, with liquid

1/2 t salt

3 sweet potatoes, peeled, cut into 1 to 2" chunks

1/2 c diced dried apricots

3/4 c raisins

juice from 1 lemon

1/2 c apple juice

1 can chopped tomatoes

olive oil for cooking

Instructions

1) On medium-high heat, cook onion in 1 T olive oil for 5-7 minutes until browned. 

2) Add garlic, ginger, and additional spices, and cook uncovered for 1 minute.

3) Add the sweet potatoes, apricots, raisins, tomatoes, and apple juice, and cook 15-20 minutes at a gentle simmer.

4) When the sweet potatoes are tender but still firm, add the chickpeas and lemon juice, cooking until the chickpeas are heated through. Season with salt to taste.

West African Groundnut Stew

Combined from several recipes, including Moosewood and World Vegetarian Classics.  This recipe is hearty and full of protein, and can be modified to include any variety of vegetables similar to potatoes and squash.

Ingredients

1 large onion, chopped

1 T vegetable oil

1/2 t cayenne pepper

2 cloves garlic, minced

1.5t fresh grated ginger

2 medium-large sweet potatoes, peeled and cubed

500g can chopped tomatoes

1 large zucchini, cubed
3 cups fresh spinach

1 cup apple juice

2/3 c chunky peanut butter

salt, cilantro, and peanuts to garnish 

Instructions

1) Heat oil over medium heat, and saute onions until well-cooked and translucent.  

2) Add cayenne, garlic, and ginger, and cook for 1 minute until fragrant.  

3) Stir in tomatoes, apple juice, and sweet potatoes.  Cover and simmer for about 15 minutes, stirring occasionally.

4) Add zucchini and cook 5 more minutes, covered.

5) Stir in peanut butter and spinach, and serve.

Moroccan Vegetable Stew

Adapted from World Vegetarian Classics. This is an aromatic, tomato-ey dish that goes really well with couscous. Resist the urge to use a pre-made spice mix, a home-made one is really worth the extra flavor.

Ingredients

Spice Mix

1 t cumin

1 t ground ginger

1 t turmeric

1 t salt

3/4 t ground cinnamon

3/4 freshly ground pepper

1/2 t ground coriander

1/2 t cayenne powder

1/2 t ground allspice

1/2 t ground nutmeg

1/4 t ground cloves

1/2 t ground cardamom (optional)

Stew

1 small turnip, peeled and diced

1 large carrot, chopped

1 large zucchini, chopped

1 small/medium sweet potato, peeled and diced

1 celery heart, chopped finely

2 T olive oil

1 large onion, chopped

2-3 t spice mix

1 t ground cumin

1 cinnamon stick, broken in half

1 t salt

1 14oz can chickpeas, drained

1 14oz can chopped tomatoes

2 T tomato paste

1 T honey

Instructions

1) Heat oil over low-medium heat, add the onion and cook until soft. Add spices and salt, then stir in vegetables and coat with spices.

2) Add chickpeas, tomatoes, tomato paste, and honey. Pour enough water to barely cover vegetables and stir. Cover, bring to a boil, and leave to simmer about 30 minutes, stirring occasionally, until vegetables are soft.

Serve ladled over couscous, garnished with fresh yogurt.