Moroccan Sweet Potato Stew

Moroccan Sweet Potato Stew

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Moroccan Sweet Potato Stew"

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Try this Moroccan Sweet Potato Stew recipe, or contribute your own. "Vegetables" and "Main dishes" are two of the tags cooks chose for Moroccan Sweet Potato Stew.

"I roasted the pepper, doubled the spices and added a dry chilli (small one)... Ah! And dindn't have eggplant, so I used a courgette, as well a small potato because only had one sweet... Very good."

- gilducha

Ingredients

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1 1/2 c Onions; chopped
2 Garlic; minced
Water; as needed
SPICE BLEND
1 ts Turmeric
3/4 ts Cinnamon
1/2 ts Curry powder
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Red pepper flakes
1/2 ts Salt; or less
1/2 ts Black pepper
STEWING VEGETABLES
6 c Sweet potatoes; cubed
1 c red bell pepper; Chopped
2 c eggplant; peel, Chopped
1/2 c Water; or broth
15 oz Garbanzo beans; cooked
16 oz Low-salt tomatoes; chopped
1/2 c Raisins
Fresh cilantro leaves

Original recipe makes 6 Servings

Servings  

Preparation

Prepare the vegetables as noted below. Combine onions and garlic in a large saucepan and cook, covered, over low heat until tender, about 10 minutes, or until the onion is soft and translucent. Add a little water or vegetable broth as needed to prevent scorching.

Measure spices into a bowl: the turmeric through black pepper. Stir in the spice blend and cook for 3 minutes. Add the potatoes, bell pepper, eggplant and water or vegetable broth and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.

CALS 324 (0 CHOL; 2 G FAT) 705 MG SODIUM (publishers estimate)

Vegetable Preparation:

Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-1/2 pounds); Use sweet potatoes, yams, yukon golds, etc.

Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw.

Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2 cups).

Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups)

Tomatoes: canned, chopped; with juice (about 2 cups).

Raisins: black or golden.

Cilantro or other fresh herb like lemon basil, mint, Italian parsley, watercress, etc.

+Judys version: sweet potatoes, whole tomatoes (chopped), omit garbanzos, a 7-oz jar of "fire-roasted" red peppers, rinsed.

+Pats version: as written except yams; lemon slices. Recipe by: LA Times /King Sydication /1997 Jan /Judy

Posted to Digest eat-lf.v097.n037 by PATh on Feb 07, 1997.

Calories Per Serving: 316 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I roasted the pepper, doubled the spices and added a dry chilli (small one)... Ah! And dindn't have eggplant, so I used a courgette, as well a small potato because only had one sweet... Very good.
gilducha 4 years ago
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