How to Make Moroccan Chickpea Stew Nytimes

Moroccan Sweet Potato Stew

This stew manages both, with a base of celery, carrot, and chickpeas giving it notes of a classic vegetable stew, and harissa and seasoning bringing a pinch of heat and new to the proceedings.

Recipe Summary Moroccan Sweet Potato Stew

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

Ingredients | Moroccan Chickpea Stew Nytimes

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

Directions

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.

Info | Moroccan Chickpea Stew Nytimes

prep: 25 mins cook: 30 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Moroccan Sweet Potato Stew

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