MOROCCAN SWEET POTATO STEW
A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.
Provided by Carrie Sublett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g
MOROCCAN CHICKEN STEW WITH SWEET POTATOES
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 13
Steps:
- Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
- Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
- While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.
MOROCCAN SWEET POTATO STEW
Make and share this Moroccan Sweet Potato Stew recipe from Food.com.
Provided by chia2160
Categories Yam/Sweet Potato
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
- Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
- Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
Nutrition Facts : Calories 132, Fat 1, SaturatedFat 0.1, Sodium 346.2, Carbohydrate 27.8, Fiber 6.8, Sugar 6.2, Protein 4.6
VEGETARIAN MOROCCAN STEW
Make and share this Vegetarian Moroccan Stew recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a soup kettle, simmer onions and garlic in oil and water until transparent.
- Add potatoes and carrots and simmer 15 minutes, stirring occasionally.
- Add tomatoes and cumin. Cover and simmer 1 hour. Check occasionally to see if more liquid is needed. If so, add tomato juice as needed.
- Add green beans and cook 15 minutes more.
- Check seasoning and add pepper and more cumin to taste.
MOROCCAN CHICKEN STEW WITH SWEET POTATOES
Make and share this Moroccan Chicken Stew With Sweet Potatoes recipe from Food.com.
Provided by carolinafan
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place flour in a wide, shallow bowl.
- Season chicken with salt and pepper; dredge in flour, shaking off excess.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high.
- Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
- Add onion, ginger, and cinnamon to pot.
- Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes.
- Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron.
- Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes.
- Discard ginger and cinnamon.
- Stir in lemon juice, and season stew with salt and pepper.
- While stew is simmering prepare couscous according to package directions.
- Serve chicken stew with couscous; garnished with cilantro, if desired.
Nutrition Facts : Calories 418.6, Fat 10.5, SaturatedFat 1.9, Cholesterol 57.3, Sodium 131.4, Carbohydrate 57.2, Fiber 4.7, Sugar 4.2, Protein 23.2
MOROCCAN LAMB & SWEET POTATO STEW
Make and share this Moroccan Lamb & Sweet Potato Stew recipe from Food.com.
Provided by Lostfairy
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
- Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
- Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.
Nutrition Facts : Calories 586.9, Fat 29.8, SaturatedFat 12, Cholesterol 90, Sodium 251.5, Carbohydrate 54.2, Fiber 8.7, Sugar 14.7, Protein 27.4
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- In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
- Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
- Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
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4.4/5 (9)Category Easy, Main Dish, Quick &AmpServings 4-6Total Time 40 mins
- Make the whole grain according to package instructions or your own favorite method. Peel and dice the onion. Peel and mince the garlic. Chop the sweet potatoes into ½-inch pieces, leaving the skin on. Roughly chop the apricots. Drain and rinse the chickpeas. Combine the cumin, coriander, turmeric, cinnamon, ginger, and red pepper flakes in a small bowl.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sauté the onion for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the spices, 1 teaspoon kosher salt, and several grinds of black pepper. Stir about 30 seconds, then add the sweet potatoes, apricots, chickpeas, tomatoes, and vegetable broth.
- Bring to a boil, then simmer for 20 to 25 minutes until the potatoes are tender and beginning to break down and the liquid is reduced. Stir in the spinach and simmer until wilted, about 2 minutes. Remove from the heat and allow to cool slightly.
- Immediately prior to serving, stir in the lemon juice and ¼ teaspoon kosher salt. Serve with your whole grain of choice, garnished with torn cilantro leaves and a dollop of yogurt or cream.
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