Whip up a delightful One Pot Sweet Potato and Chickpea Moroccan Style Stew to satisfy your taste buds. With easy prep and a hint of exotic spices, this freezer-friendly dish saves the day on busy weeknights.
This is such a simple, one-pot stew that is PERFECT for freezing, so you always have a delicious, hearty meal on hand on those days when you just don’t have time!
You know the days, you’ve been at work, the train was delayed (again), and you’re tired. You’re also hungry, but the thought of chopping, sautè-ing, simmering… it’s just too much effort. Those are the evenings you should be chilling out on the sofa with Netflix, not cooking a delicious curry.
No, no, that’s what you do at the weekend, when you have an hour or so spare. You make this curry, then freeze it READY for those evenings when you need a good dinner fast.
It’s the perfect weeknight meal during a cold season or any time of year.
One Pot Sweet Potato and Chickpea Moroccan Style Stew
Ingredients
- 2 white onions diced
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1 1/2 cups red lentils
- 15 oz chickpeas canned
- 1 large sweet potato peeled and diced
- 17 oz tomato sauce
- 2 3/4 cups vegetable stock
- 1 large bunch of fresh parsley roughly chopped
- 1 large bunch of fresh cilantro roughly chopped
- 1 bay leaf
- 1 cup couscous uncooked
- 1 cup boiling water
- pomegranate seeds
Instructions
- Sautè the onion in a large stock pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.
- Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils and stir thoroughly. Add the tomato sauce and simmer on a low heat for 15 minutes.
- Add the Sweet Potato, Chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.
- Put the couscous in a bowl and cover with 1 cup boiling water. Cover the bowl with cling film to seal in the steam and wait 5 minutes for the couscous to absorb all the water. Fluff the couscous with a fork and serve.
- Sprinkle over the chopped fresh herbs and pomegranate seeds.
Hi! I’m in the USA..what can I substitute for the tomato passata if it is not easily available? Thanks!
Hey Jenna! Tomato passata is basically a pure tomato pasta sauce, if you can’t find anything like that, canned chopped tomatoes would be fine!
Oooh cooking this now, smells lush, can’t wait for an hours time! Just a quick observation – I can’t see the chick peas or bay leaf used in the recipe instructions, so I just put them both in when I added the passage. Thanks for a lovely recipe. xx
*Passata blooming auto correct lol
I’m so glad!!
I’m a numpty haha! I’ve added it in now but yes you’re right! I hope you like it :D It’s always been a hit for us so far!
I most definitely have many days like that, when I can’t even contemplate cooking, so this one- pot sounds perfect
Great! Let me know if you try it out :D
This looks so good, a must ry recipe!
-Mel
goldrusssh.blogspot.com
Hope you like it Melissa!