A simple, one pot Sweet Potato and Chickpea Moroccan Style Stew that is PERFECT for freezing so you always have a delicious, hearty meal on hand on those days when you just don’t have time!
You know the days, you’ve been at work, the train was delayed (again) and you’re tired. You’re also hungry, but the thought of chopping, sautè-ing, simmering… it’s just too much effort. Those are the evenings you should be chilling out on the sofa with Netflix, not cooking a delicious curry.
No no, that’s what you do at the weekend, when you have an hour or so spare. You make this curry, then freeze it READY for those evenings where you need a good dinner fast.
It’s the perfect weeknight meal during this cold season! If you want to save this recipe, you can “Yum” it using the button at the bottom of this post! All of the Lauren Caris Cooks recipes, can be found on my Yummly page here.
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One Pot Sweet Potato and Chickpea Moroccan Style Stew
This easy to prepare Sweet Potato and Chickpea Moroccan Style stew is perfect for freezing ahead to have on those weeknights you just don’t have time to cook a proper meal!
2 White Onions, diced,
2 Cloves Garlic, Minced,
1 Stalk Celery, diced,
1 Teaspoon Ground Turmeric,
1/2 Teaspoon Ground Cinnamon,
1/2 Teaspoon Ground Ginger,
1/2 Teaspoon Ground Cumin,
100g Red Lentils,
1 tin (400g) Chickpeas,
300g Sweet Potato, peeled and diced,
500ml Tomato Passata,
800ml Low Sodium Vegetable Stock (click here for a homemade version).
Large Bunch of Fresh Parsley, roughly chopped,
Large Bunch Fresh Coriander, roughly chopped,
1 Bay Leaf,
1 cup (175) dry couscous,
1 cup boiling water,
1. Sautè the onion in a large stock pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.
2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils and stir thoroughly. Add the passata and simmer on a low heat for 15 minutes.
3. Add the Sweet Potato, Chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.
4. Put the couscous in a bowl and cover with 1 cup boiling water. Cover the bowl with cling film to seal in the steam and wait 5 minutes for the couscous to absorb all the water. Fluff the couscous with a fork and serve.
5. Sprinkle over the chopped fresh herbs and pomegranate seeds.
Notes: This dish is perfect for freezing and serving at a later date. Simply portion the stew into ziplock bags and freeze for up to 3 months. Reheat thoroughly before serving.
0 thoughts on “One Pot Sweet Potato and Chickpea Moroccan Style Stew”
Hi! I’m in the USA..what can I substitute for the tomato passata if it is not easily available? Thanks!
Hey Jenna! Tomato passata is basically a pure tomato pasta sauce, if you can’t find anything like that, canned chopped tomatoes would be fine!
Oooh cooking this now, smells lush, can’t wait for an hours time! Just a quick observation – I can’t see the chick peas or bay leaf used in the recipe instructions, so I just put them both in when I added the passage. Thanks for a lovely recipe. xx
*Passata blooming auto correct lol
I’m so glad!!
I’m a numpty haha! I’ve added it in now but yes you’re right! I hope you like it :D It’s always been a hit for us so far!
I most definitely have many days like that, when I can’t even contemplate cooking, so this one- pot sounds perfect
Great! Let me know if you try it out :D
This looks so good, a must ry recipe!
Hope you like it Melissa!