Best 2 Moroccan Sweet Potato Stew Recipes

Moroccan sweet potato stew is a delectable and aromatic dish that captures the essence of Moroccan cuisine. This stew combines the sweetness of roasted sweet potatoes with a symphony of spices, creating a hearty and flavorful meal. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this recipe will guide you through the steps of creating an authentic Moroccan sweet potato stew that will tantalize your taste buds and transport you to the bustling markets of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN SWEET POTATO STEW

Moroccan Sweet Potato Stew image

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

Ingredients

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

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-INSPIRED SWEET POTATO AND SPINACH STEW

Moroccan-Inspired Sweet Potato and Spinach Stew image

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium yellow onion (diced)
3 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small sweet potato (about 8 ounces, peeled and diced)
1 15-ounce can chickpeas, drained and rinsed
1 14.5-ounce can crushed tomatoes
1 1/2 cup water or vegetable broth
5 ounces baby spinach
1 tablespoon harissa*
Salt to taste
Lemon wedges and freekeh (couscous, rice, or quinoa for serving)
Chopped parsley (for garnish (optional))

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.

Nutrition Facts : Calories 411 kcal, Sugar 13 g, Sodium 584 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 79 g, Fiber 17 g, Protein 20 g, ServingSize 1 serving

Tips:

For a vegan version of the stew, use vegetable broth or stock instead of chicken broth. You can also substitute tofu or tempeh for the chicken.
If you don't have sweet potatoes, you can use regular potatoes, butternut squash, or pumpkin.
To make the stew ahead of time, cook it according to the directions and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the stew, reheat it over medium heat until it's warmed through.
Serve the stew with rice, couscous, or quinoa. You can also add a dollop of yogurt or sour cream, if desired.

Conclusion:

Moroccan sweet potato stew is a delicious and hearty dish that's perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give this stew a try. You won't be disappointed!

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