Moroccan Spiced Sweet Potato & Chickpea Stew

        From the blog For Love of the Table

1 t. paprika

3/4 t. cumin

3/4 t. coriander

1/2 t. ginger

1/2 t. turmeric

1/4 t. cinnamon

Pinch cayenne (or more to taste)

1 lb. sweet potatoes, peeled, quartered lengthwise and cut crosswise into generous 1/2-inch thick slices

Olive oil

1 small onion (5 to 6 oz.), minced

2 fat cloves garlic, sliced

A scant cup (1/4 of a can/200g.) canned Italian Plum Tomatoes, crushed with your hands

2 c. chicken stock (or vegetable stock would be fine too)

1 15.5-oz can chickpeas/garbanzo beans, drained and rinsed

1 large bunch Swiss chard, stems removed, leaves cut crosswise in rough 1-inch ribbons and rinsed in several changes of water

Roughly chopped fresh Italian Parsley or Cilantro

Thick yogurt, Labneh, or crumbled Feta

Warm flatbreads (optional)

Couscous (optional)

 

Combine the spices in a small bowl and set aside.

 

Toss the sweet potatoes with just enough olive oil to coat.  Season the potatoes with salt and pepper and a heaped teaspoon of the spice mixture and toss to coat.  Spread the sweet potatoes on a rimmed baking sheet and place in a 400° oven.  Roast the sweet potatoes, turning them over with a pancake turner once about 2/3 way through the cooking, until they are tender and golden—about 40 minutes.

 

Meanwhile, warm a tablespoon or so of olive oil in a shallow, wide sauce pan set over moderate heat.  Add the onions along with a pinch of salt and cook until tender and just beginning to turn golden.  Add the garlic and cook a few minutes more.  Add the rest of the spice mixture and cook briefly (a minute or two) until fragrant and toasted. 

 

Add the tomatoes and simmer until thickened (about 5 minutes).  Add the stock along with the chickpeas and bring to a simmer.  Add the chard and cook until just tender.  Taste and correct the seasoning.  Gently fold in the roasted sweet potatoes and heat through. 

 

Serve with a large spoonful of couscous and a dollop of yogurt (or crumbled Feta).  Scatter the parsley over.  Serve with warm flatbreads on the side, if you like.

 

Serves 4 if serving couscous, 3 if not.

  

Cinnamon-Scented Couscous with Golden Raisins

 

1 cup couscous

1/2 t. salt

2 T. butter

1/2 c. golden raisins

1 1/4 c. water

1/4 t. cinnamon

 

 Place the couscous in a bowl with the salt, butter and raisins.  Bring the water to a boil and pour over the couscous.  Jiggle the bowl to make sure the water has penetrated all the couscous.  Cover tightly with plastic wrap and let stand for 10 minutes (or however long the package says).  Uncover, add the cinnamon and fluff with a fork.  Taste and correct the seasoning.  Serves 4.

(Couscous adapted from One Good Dish by David Tanis)

As published on forloveofthetable.com

Unless otherwise noted, all content and photos © 2010-2020 Paige Vandegrift, All Rights Reserved