One Pot Sweet Potato and Chickpea Moroccan Style Stew

A simple, one pot Sweet Potato and Chickpea Moroccan Style 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 where you need a good dinner fast.

It’s the perfect weeknight meal during this cold season! If you want to save this recipe, you can “Yum” it using the button at the bottom of this post! All of the Lauren Caris Cooks recipes, can be found on my Yummly page here.

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.

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.