Editors' Pick
Moroccan Vegetarian Sweet Potato Stew
"Posted for ZWT3. It's from the ElegantChef.com. It looks delicious!"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 large Spanish onion, diced
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 sweet potatoes, cut into 1 inch cubes
- 1 acorn squash, cut into 1 inch cubes
- 3 carrots, cut into 1 inch rounds
- 1⁄2 cup vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can whole tomatoes
- 1⁄2 cup raisins
directions
- In a pot sauté onions and garlic over low heat until soft, but not brown.
- Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
- Reduce heat to low and simmer covered for 5 minutes.
- Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.
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Reviews
-
I agree with the other reviewer: the spices in this were great, not too overpowering, but complemented the veggies nicely. Next time I make it I will leave out the acorn squash, as it was a big pain to peel and I felt it was the only vegetable that got kind of "lost" in the mix. Maybe substituting butternut squash or pumpkin would work. Thanks for posting this great recipe! -
This is such a complex (flavor wise) and delicious stew. Perfect for the cooling temperatures outside. It'll warm you up. I served it with rice and some flatbread for sopping and it was a hit. -
Wow excellent Vegetarian dish! I had to leave out acorn squash and chickpeas because I didn't have them at home. However it didn't take way anything from this recipe. The spice was perfect, not overwhelming and not understated, I served the stew with rice. Thank you Mama2boys -
I made this into a terrific soup on a snowy day to share with family & neighbors. Just added 2 (32 oz)containers of organic Vegetable broth, increased all the vegetables & up the spices a bit. What a wonderful aroma as the soup simmered. The neighbors were delighted to receive such a delicious & different vegetable soup on a cold day. -
This was amazing!! Perfect blend of sweet and spicy...i used butternut squash.
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Tweaks
-
I doubled the garlic, used butternut squash instead of the acorn squash and some summer squash and parsnips. I added more than 1/2 cup of vegetable broth to accomodate the additions. I love the flavors of the spices. Actually I didn't have fresh curry powder so I used garam masala.
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I used kabocha instead of the sweet potatoes, acorn squash and carrots (it was on sale); black soybeans instead of chickpeas (again, on sale); and tomato paste because I didn't have canned tomatoes. I cooked everything in the pressure cooker on high pressure for about 15 minutes, put in about 1/2 cup of rolled oats and the raisins, and pressure-cooked it again for about 5 minutes. The soybeans were fully cooked, but a little firm. -
Left out the acorn squash (you don't need it if you have sweet potato), but added Portobello mushroom for heft and flavour, sprinkled some baby spinach in near the end, let it wilt...and finally, sprinkled some low fat marble cheddar on each serving. Delicious!!!
RECIPE SUBMITTED BY
Marcy C.
Phoenix, AZ
<p>I'm an Arizona native, raising two young boys, and loving every moment of life! I'm a stay-home mom, scrapbooker, and avid reader. I love to cook - especially bake and grill. We grill year-round. That's one great thing about living in the desert! I've joined Recipezaar to organize my thousands of recipes and to experiment more with cooking. Love this place!</p>
