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Warm-Spiced Chickpea and Sweet Potato Stew with Apricots

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and flavorful stew combining sweet potatoes, chickpeas, and dried apricots, seasoned with warm spices and served over fluffy couscous.

Ingredients

Oil and Nuts

  • 2 tbsp olive oil (plus 1 tbsp for couscous)
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb sweet potatoes (peeled and 3/4-inch cubes)
  • 2 15-oz cans chickpeas (drained and rinsed)
  • 1 14.5-oz can diced tomatoes (with juices)
  • 3 cups vegetable broth (divided (1.75 cups for stew, 1.25 cups for couscous))
  • 1.5 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • pinch red pepper flakes
  • 1/2 cup dried apricots (chopped)
  • 1 cup Moroccan couscous
  • 1 lemon lemon (zest and 1 tbsp juice)
  • 1/4 cup chopped parsley
  • 2 tbsp chopped mint
  • 1/3 cup sliced almonds

Salt and black pepper

Instructions 

  • Toast almonds at 350°F (175°C) for 6–8 minutes; cool.
  • Sauté onion in 2 tbsp olive oil 5 minutes, add garlic 30 seconds.
  • Stir in tomato paste and spices; cook 1 minute.
  • Add sweet potatoes, apricots, tomatoes, 1.75 cups broth, salt, pepper; simmer 18–22 minutes.
  • Add chickpeas; simmer 8–10 minutes, finish with lemon juice, adjust seasoning.
  • Prepare couscous: boil 1.25 cups broth, pour over couscous with 1 tbsp oil and salt; cover 5 min, fluff, fold in lemon zest, parsley, mint. Serve stew over couscous with almonds.

Notes

Adjust seasoning to taste and enjoy!
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Moroccan
Keyword: Spicy, Vegetarian