I don’t know about where you are, but fall is definitely setting in here in Delaware. It rained all day yesterday and the temperatures didn’t get out of the 60s. I had to wear jeans, and sleeves, and closed toe shoes. Now don’t get me wrong, I can appreciate autumn. I’m not immune to pumpkin-spice obsessions, and fresh picked apples, and candy corn. My closet is over flowing with cute ballet flats. Few things beat sitting in the stands at a football game with a cup of watery stadium hot chocolate. But after fall comes winter. And winter sucks.
However, the colder temperatures pretty much mandate that I start cooking heartier, warming meals. Stockpots full of aromatic spices just aren’t as lovely when the temperatures are climbing into the 90s. But cold and dreary days just call for something hot and full of happiness. This stew definitely fits the bill. The spice blend gives the dish so much depth, and the chickpeas and sweet potatoes provide bulk. In fact, the flavors were so rich that my carnivore of a husband didn’t miss the meat in this vegan stew. We did agree that it could use a bit more heat, so next time I’ll either add some red pepper flakes or increase the cayenne. Even without it, though, this dish is helping to ease my transition as I bid farewell to summer.
Moroccan Spiced Chickpea & Sweet Potato Stew
- Olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried cilantro
- ½ tsp ginger
- ¼ tsp cinnamon
- Salt & Pepper to taste
- ¼ tsp cayenne
- 2 cups vegetable stock
- 1 15 oz can diced tomatoes
- 1 lb sweet potatoes, peeled and cubed
- 1 15 oz can chickpeas, drained and rinsed
- Mix together paprika, cumin, cilantro, ginger, cinnamon, salt, and pepper. Set aside.
- In a large pot over medium high heat, sauté onion in olive oil until it’s translucent. Add garlic and sauté for about a minute more, until fragrant. Add spice blend and stir until everything is covered, about thirty seconds, being careful not to burn the spices.
- Add vegetable stock and diced tomatoes and stir to combine. Bring mixture to a boil.
- Once it’s boiling, reduce heat and add the sweet potatoes and chickpeas. Simmer, uncovered, for about twenty minutes until the sweet potatoes are tender but not mush.
- Serve hot over rice.