Sweet Potato and Chickpea Stew with Ras El Hanout

simplyrecipes.com

Alicia Greco

subheading: For the Ras el Hanout spice mix (or substitute a store-bought mix):

1 ½ tablespoons ground cumin

¾ tablespoons coriander

¾ tablespoons ground ginger

2 teaspoons cinnamon

2 teaspoons turmeric

1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika

subheading: For the stew:

2 tablespoons olive oil

1 large onion, diced (6 to 8 ounces)

3 tablespoons fresh ginger, grated

2 tablespoons ras el hanout

4 to 5 medium carrots, sliced (about 1 pound)

1 medium parsnip, diced (about ¾ pound)

2 medium sweet potatoes, peeled and cubed (about 1 pound)

2 roasted red peppers (from a jar or homemade), diced

1 tablespoon lemon zest, grated

½ cup dried apricots, roughly chopped

4 cups water or stock

1 ( 15-ounces) can chickpeas, rinsed and drained

6 to 8 cups baby kale or baby spinach

Lemon wedges, to garnish (optional)

Sliced jalapeno peppers, to garnish (optional)

Chopped cilantro, to garnish (optional)

Vegan or regular yogurt, to serve (optional)

Directions at simplyrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer