Wednesday, May 14, 2008

Moroccan Sweet Potato Stew


This is a great recipe, perfect for a cold fall evening. I definitely consider this healthy comfort food. I used broth to cook my cous cous instead of water and it made a huge difference. Mmmmmm! I love sweet potatoes, but I think the chickpeas are the "meat" of this dish and will probably double the amount next time. This is a Good Housekeeping recipe.

Moroccan Sweet Potato Stew
2 t. olive oil
1 medium yellow onion, chopped
3 garlic cloves, pressed
1.5 t. cumin
1.5 t. curry powder
1 can diced tomatoes
1 can chicken broth (or vegetable to make this vegetarian)
1 c. chick peas, rinsed and drained
1 large sweet potato, peeled and cut into chunks
2 small zucchini's cut into chunks

Whole grain couscous prepared as packaging recommends.

In large non-stick skillet, heat oil over medium heat. Add onion and cook until begins to brown. Stir in garlic and spices. Cook 1 minute. Add remaining ingredients except for zucchini. Cover and heat to boiling on medium-high heat. Reduce heat to medium. Cover, cook for 10 minutes. Add zucchini and cook for additional 10 minutes. Serve over cous cous and garnish with mint if desired.

1 comment:

Katie said...

I seriosuly LOVE morroccan and I LOVE sweet potato. Oh, I am SO making this soon! THanks for the recipe!