Recipe: Moroccan Spice Sweet Potato Stew / by Michael Graves

Jay Francis, WHCA Board Member for Membership offers the following delicious Fall recipe. And, it’s vegetarian to boot. Four servings, 360 calories each, 14g protein, 70g carbohydrate, 13g fiber

43387970_10215564584540043_3895299397738561536_o.jpg

Moroccan Spice Sweet Potato Stew

  • 7 tsp olive oil

  • 1 medium yellow onion, chopped

  • 3 garlic cloves, finely chopped or crushed

  • 1 1/2 tsp curry powder

  • 1 1/2 tsp ground cumin

  • 1/4 tsp ground allspice

  • 1 can (14.5 ounces) diced tomatoes

  • 1 can (14.5 ounces) reduced sodium vegetable broth

  • 1 cup no salt added chickpeas ( I make my own by simmering chickpeas in water until tender, after soaking overnight)

  • Several sweet potatoes equalling one pound, peeled and cut into 3/4 inch pieces

  • 2 small zucchini, peeled and cut into 3/4 inch pieces (what I do is make my stew but simmer the zucchini separately, in water. I then top the stew with the zucchini. So that the zucchini doesn’t disintegrate by simmering with the stew itself)

  • 1 cup couscous reconstituted with hot water per package instructions, and fluffed with 1 tablespoon of butter

In a pan, heat the oil over medium heat, add the onion and cook until tender but no more than lightly browned, about 8 minutes. Turn off heat. Stir in garlic, curry powder, cumin, and allspice and stir until combined.

Add the tomatoes, broth, beans, and sweet potato. Return to medium heat, and cook, covered for 10 minutes or until all is tender. Separately, cook the zucchini. If time is an issue, add the zucchini to the stew to cook with it.

Serve with the couscous