Sweet Potato Lentil Moroccan Stew
Ingredients
- 3 tsp cumin
- 2 tsp ground coriander
- 1 tsp tumeric
- 1/2 tsp nutmeg
- 1/4 tsp chilli powder
- 2 tbsp water
- 1 brown onion chopped
- 1 carrot grated
- 4 cups water
- 425 gram diced tomato
- 1 cinnamon stick
- 2 bay leaves
- 400 grams chick peas raw & soaked
- 1 sweet potato chopped
- 1 cup red lentils raw & soaked
- 4 cups vegetable stock
- 100 gram silver beat chopped
- 2 tsp sea salt
- 200 gram dairy free yogurt
Instructions
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In a large pan on low heat , gently toast spices till fragrant roughly 1 min
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Turn heat up and add onion, carrots, water and sautes still just soft
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Add chick peas, tomato, water, bay leaves, cinnamon and mix
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Turn heat on low and let stew simmer for another 60 min
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Add lentils, sweet potato, vegetable stock and stir. Let simmer for another 90 min or until chickpeas are cooked and soft
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When chickpea is soft and tender, add the silver beat and let it cook for another 10 min
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When ready to serve, drizzle desired amount of coconut yogurt over the stew.
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Serve with rice or pita bread
Recipe Notes
Raw chick peas and lentils was used in this recipe.
Chick peas and lentil have been soaked prior.
To speed cooking time, you can use tin chick peas and lentils.
Chick pea and lentils will absorb the stock during the cooking process. Add more stock if stew is too dry or a runnier stew is preferred.
Stew can also be cooked in a slow cooker.
*Nutrition information is approximate and is meant as a guide only*