Ras el Hanout Sweet Potato and Chickpea Stew
Cozy up with a bowl of this Ras el Hanout Sweet Potato and Chickpea Stew. It's vegetarian, vegan, and filled with vegetables and warming spices. Perfect for those chilling evenings when you're looking for something healthy and filling.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper finely chopped
- 4 cloves garlic minced
- 1 large sweet potato peeled and cut into ½ inch (1.25 cm) cubes
- 2 tbsp tomato paste
- 2 tbsp ras el hanout
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 1 28-oz (794 g) can fire roasted diced tomatoes
- 1 cup (250 ml) vegetable broth low-sodium
- 2 tbsp lemon juice
- 1 15.5-oz (439 g) can chickpeas drained and rinsed
- 2 tbsp tahini stirred
- 1 bunch fresh adult spinach about 4 oz (120 g), stems trimmed
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and bell pepper and sauté until the onions are translucent. Add the garlic and toss until fragrant, about 30 seconds.
- Add the sweet potatoes, tomato paste, ras el hanout, salt, and pepper. Toss to combine then cook for 5 minutes, stirring occasionally.
- Pour in the fire roasted tomatoes, vegetable broth, and lemon juice. Stir to combine and scrape up any bits stuck to the bottom of the pot. Bring to a low boil.
- Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally and make sure the sweet potatoes are fully submerged in the liquid.
- Stir in the chickpeas and cook for another 20 minutes. Stir occasionally while scraping the bottom of the pot to make sure nothing sticks. The sweet potatoes should be fork tender when done.
- Reduce the heat to low and stir in the tahini and spinach until the leaves have wilted.
- Serve warm with a sprinkle of black pepper and a side of bread.
Notes
- This stew is meant to be rather thick. If you want a thinner stew, add a bit more vegetable broth or water. Just keep in mind that you may need to adjust the salt and pepper.
- Leftovers can be stored in the fridge for up to 3-4 days.
Nutrition
Serving: 1 bowl | Calories: 307kcal | Carbohydrates: 42g | Protein: 10g | Fat: 12g | Sodium: 835mg | Fiber: 10g | Sugar: 11g
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