By Juanita Franco
Peel and dice the sweet potatoes into 1-inch cubes. Peel and slice the carrots. Chop the onion finely.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sweet potatoes, carrots, and a pinch of salt to the pot. Stir occasionally and cook for another 5 minutes.
Stir in the tomato paste, ras el hanout, cumin, and coriander. Cook for 2 minutes to allow the spices to release their flavors.
Add the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the sweet potatoes and carrots are tender.
Rinse and drain the canned chickpeas and add them to the pot. Simmer for another 5 minutes to heat through.
While the stew is simmering, rinse the millet under cold water. In a separate saucepan, toast 1 tablespoon of olive oil over medium heat and add the millet. Stir for 2 minutes until lightly toasted.
Add 4 cups of water and a pinch of salt to the saucepan with millet. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the millet is tender and water is absorbed.
Season the stew with salt and black pepper to taste. Adjust the seasoning according to your preference.
Serve the Moroccan Chickpea & Sweet Potato Stew hot over a bed of millet, garnished with fresh coriander if desired.
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By Juanita Franco
This Moroccan Vegetarian Vegan Gluten-Free Stew Main Course recipe is ready in 45 minutes and features canned chickpeas, sweet potatoes, carrots and other delicious ingredients. Contains 450 calories total.
Peel and dice the sweet potatoes into 1-inch cubes. Peel and slice the carrots. Chop the onion finely.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sweet potatoes, carrots, and a pinch of salt to the pot. Stir occasionally and cook for another 5 minutes.
Stir in the tomato paste, ras el hanout, cumin, and coriander. Cook for 2 minutes to allow the spices to release their flavors.
Add the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the sweet potatoes and carrots are tender.
Rinse and drain the canned chickpeas and add them to the pot. Simmer for another 5 minutes to heat through.
While the stew is simmering, rinse the millet under cold water. In a separate saucepan, toast 1 tablespoon of olive oil over medium heat and add the millet. Stir for 2 minutes until lightly toasted.
Add 4 cups of water and a pinch of salt to the saucepan with millet. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the millet is tender and water is absorbed.
Season the stew with salt and black pepper to taste. Adjust the seasoning according to your preference.
Serve the Moroccan Chickpea & Sweet Potato Stew hot over a bed of millet, garnished with fresh coriander if desired.
Calories per Serving: 450
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