One Pot Sweet Potato and Chickpea Moroccan Style Stew

One Pot Sweet Potato and Chickpea Moroccan Style Stew

Serves 6
This easy to prepare Sweet Potato and Chickpea Moroccan Style stew is perfect for freezing ahead to have on those weeknights you just don’t have time to cook a proper meal!

Ingredients:

2 White Onions, diced,
2 Cloves Garlic, Minced,
1 Stalk Celery, diced,
1 Teaspoon Ground Turmeric,
1/2 Teaspoon Ground Cinnamon,
1/2 Teaspoon Ground Ginger,
1/2 Teaspoon Ground Cumin,
100g Red Lentils,
1 tin (400g) Chickpeas,
300g Sweet Potato, peeled and diced,
500ml Tomato Passata,
800ml Low Sodium Vegetable Stock (click here for a homemade version).
Large Bunch of Fresh Parsley, roughly chopped,
Large Bunch Fresh Coriander, roughly chopped,
1 Bay Leaf,
1 cup (175) dry couscous,
1 cup boiling water,
Pomegranate Seeds.

Steps:
1. 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.

2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils and stir thoroughly. Add the passata and simmer on a low heat for 15 minutes.

3. 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.

4. 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.

5. Sprinkle over the chopped fresh herbs and pomegranate seeds.

Notes: This dish is perfect for freezing and serving at a later date. Simply portion the stew into ziplock bags and freeze for up to 3 months. Reheat thoroughly before serving.