Moroccan Chickpea & Sweet Potato Stew with Cucumber-Tomato Salad
805 cal · 20g protein · 140g carbs · 18g fat
Toddler tip: Serve the stew over plain rice, mashing the sweet potato a bit for easier eating.
Low-carb fork: Skip the rice and serve the stew over sautéed greens instead.
Ingredients
Moroccan Chickpea & Sweet Potato Stew
- 2 tbspolive oil
- 1yellow onion, diced
- 3 clovesgarlic, minced
- 2 largesweet potatoes, peeled and cubed
- 2 cans (15 oz each)chickpeas, drained and rinsed
- 1 can (28 oz)crushed tomatoes
- 2 cupsvegetable broth
- 1.5 tspground cumin
- 1 tspground cinnamon
- 1 tspsmoked paprika
- 1.5 cupsbasmati rice, uncooked
- ¼ cupfresh cilantro, chopped
- to tastesalt and black pepper
Cucumber-Tomato Salad
- 2cucumbers, diced
- 2 cupscherry tomatoes, halved
- 2 tbspolive oil
- 1lemon, juiced
- to tastesalt and black pepper
Instructions
1Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic 3-4 min until softened, then stir in the cumin, cinnamon, and smoked paprika and toast 30-60 sec, stirring, until fragrant.
2Add the sweet potatoes, chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 20-25 min, stirring occasionally, until the sweet potatoes are tender.
3As soon as the stew starts simmering, start the rice per package directions so the two finish together, and toss the cucumber-tomato salad together with olive oil, lemon juice, salt, and pepper.
4Season the stew with salt and pepper to taste, stir in the cilantro, and serve over the rice alongside the cucumber-tomato salad.