Moroccan Chickpea & Sweet Potato Stew

Ingredients · per serving

• 300 ml Vegetable stock
• ¼ lemon Lemon
• 1 tbsp Flaked almonds
• 200 g Sweet potato
• to taste Black pepper
• 3 cloves Garlic
• 40 g Dried apricots
• 1 tsp Ground coriander
• 1.5 tbsp Olive oil
• 1 tsp grated Fresh ginger
• 1 tsp Ground cumin
• small handful Fresh coriander
• 240 g Tinned chickpeas
• to taste Salt
• ½ tsp Ground cinnamon
• 200 g Tinned chopped tomatoes
• ½ tsp Smoked paprika
• ¼ tsp Ground turmeric
• 1 onion Onion

Instructions

1. Heat 1.5 tbsp olive oil in a pot over medium heat. Add chopped onion. Cook 6 min until soft.
2. Add minced garlic, grated ginger, and ALL the spices (cumin, coriander, cinnamon, paprika, turmeric). Stir 1 min — toasts the spices and makes the kitchen smell incredible.
3. Add the peeled, diced sweet potato. Toss to coat in spices.
4. Tip in the tinned tomatoes, vegetable stock, drained chickpeas, and chopped apricots.
5. Bring to a simmer. Cover. Cook 20 min — sweet potato should be tender when poked with a knife.
6. Lift the lid. Simmer uncovered 5 min to thicken the sauce. Should be stew-thick, not soup-thin.
7. Stir in lemon juice. Taste — adjust salt, lemon, and a pinch more cinnamon if you want sweeter.
8. Scatter chopped coriander and toasted almonds (if using). Serve over couscous, with flatbread, or just with a dollop of yoghurt on top.

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