Moreish Moroccan Spiced Sweet Potato and Chickpea Stew
This slow cooking stew can be made in the oven or in a slow cooker, is nutrient dense, full of protein and vitamins, and can be prepped in under 10 minutes.. This is vegan, gluten free, and perfect for a chilly evening!
These days while I'm working from home I'm always thinking of dishes I can prepare within a few minutes then leave in the oven so I can get on with my day. This slow cooking stew can be made in the oven or in a slow cooker, is nutrient dense, full of protein and vitamins, and can be prepped in under 10 minutes. I served it with a side of crispy roast romanesco and sunchoke chips.
Ingredients
Sweet potatoes, peeled and cubed (I used 5 small sweet potatoes to feed 3 adults)
1 can Chickpeas (drained)
1 tbsp tomato purée
1/2 cup broth (I love the earthiness of mushroom broth, but any broth will work well here)
1 onion finely chopped
4 cloves garlic chopped
Leaves from 4 sprigs thyme
1/2 zucchini/ courgette chopped
1 tsp Spanish smoked paprika
1 tsp Ras El Hanout
Juice of one lemon
Salt and pepper to taste
Method
Grease a large oven proof baking dish or casserole pot and throw all the ingredients in, mix , cover with foil, and bake at 400°F/ 220°C for 1.5hrs. Spoon into bowls to serve as a hearty dish, and enjoy whilst watching your favourite show. It really is that easy!