Moroccan Stew with Chickpeas

1 lg sweet potato cut into 3/4 inch pieces
2 TBSP olive or coconut oil
1 yellow onion diced
4 cloves garlic chopped
2 carrots cut into 1/2 inch pieces
1 can garbanzo beans (chickpeas) drained
28 oz can crushed tomatoes
1 TBSP salt
1 TBSP paprika
2 tsp cumin
2 tsp cinnamon
1 tsp turmeric
1 tsp chili pepper flakes
2- 3 cups water
1/4 cup chopped parsley

 Spiced Rice Pilaf
1 cup rice
13/4 cup water
1 tsp salt
1 tsp cinnamon
1 tsp coriander
1/3 cup golden raisins
1/3 cup toasted almonds chopped

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Prep all vegetables

Heat oil in large heavy bottom pot over medium heat

Add onions then stir and cook till translucent and turning brown Add spices and sautee for 5 minutes

Add garlic, carrots, sweet potato and salt

Stir and cook for 2-3 minutes

Add tomato and water and bring to boil on med high heat

Add beans and turn to a low heat

Prepare rice pilaf while stew simmers for 30 minutes

Salt more to taste and serve with rice pilaf and topped with chopped parsley

Spiced Rice Pilaf

Rinse and drain rice

Place rice in pot with water, salt, cinnamon, and coriander

Cover and bring to boil then turn heat to low and cook for 20 minutes or until water is absorbed

Remove from heat and let sit for 10 minutes

Gently fluff with fork and mix raisins and almonds in

Serve with stew

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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