Moroccon Vegan Stew with Chickpeas, Sweet Potatoes, Raisins & Spinach
 
Prep time
Cook time
Total time
 
A simple humble stew that bursts with flavor. Serve with crusty bread or pita. I love a sprinkling of Aleppo pepper on top.
Author:
Serves: 4
Ingredients
Stew
  • ½ cup vegetable broth for sautéing
  • 1½ cups vegetable broth for stew
  • 1 small onion, chopped (1 cup)
  • 2 cans of cooked chickpeas (15-ounce)
  • 1 sweet potato, chopped into bite-sized pieces (approximately 1½ cups)
  • 2 1/12 cups crushed tomatoes
  • 5 ounces fresh spinach leaves
  • ½ cup golden raisins
Flavor Bomb
  • ¼ cup chickpea liquid (aquafaba - liquid from cartons of chickpeas)
  • 3-4 garlic cloves, crushed
  • 1 pinch of saffron (approximately 20 threads)
  • 1 pinch of ground cloves (approximately ⅛ teaspoon)
  • 1 tablespoon sweet paprika
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ⅛ teaspoon cayenne pepper (optional) adds a little heat
  • 1 teaspoon salt
  • Fresh ground black paper
Instructions
Prepare Flavor Bomb
  1. Using a garlic press or flat side of a large knife, mash the garlic to a paste. In a small bowl add the garlic, chickpea liquid, saffron, ground cloves, paprika, cumin, coriander, salt, some fresh ground black pepper and cayenne and mash until well combined. Set aside.
Stew
  1. In a large skillet or soup pot heat the ½ cup of vegetable broth. Add the onion and cook over medium heat until the onion is soft and translucent approximately 3 minutes. Add the garlic mixture (flavor bomb) and cook for another minute.
  2. Add the cooked chickpeas with liquid, ground tomatoes, 1½ cups vegetable broth and sweet potatoes. Bring to a boil, reduce heat and simmer until the sweet potato is tender. Approximately 15 minutes. Add the spinach and raisins and cook for another 5 minutes.
  3. Taste and adjust seasonings.
  4. Serve with crusty bread or pita. This would also taste delicious over brown rice.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/moroccon-vegan-stew/