Moroccan Sweet Potato Stew Recipes

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.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges.

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.

Steps:

• 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.

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.

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

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.

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.