Spicy African Chickpea and Sweet Potato Stew
This flavourful stew combines sweet potatoes, chickpeas, and okra in a rich, spiced tomato broth. A fragrant paste of garlic, paprika, cumin, and other spices forms the flavour base. The dish simmers until the vegetables are perfectly tender and is traditionally served alongside fluffy couscous. It's a satisfying and quick meal, ready in about 35 minutes.
Ingredients
- 6 garlic cloves, peeled
- 1 teaspoon coarse salt
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon cracked black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 tablespoon extra virgin olive oil
- 1 1/2 lbs sweet potatoes, peeled and cubed
- 2 cups vegetable broth or 2 cups water
- 1 (16 ounce) can plum tomatoes, undrained, chopped
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 (10 ounce) package frozen cut okra, thawed
- 1 cup couscous
Method
- Prepare the couscous by following the instructions on its packaging.
- Put the peeled garlic cloves and coarse salt into a food processor and blend them until the garlic is finely minced.
- Add the sweet paprika, cumin seeds, cracked black pepper, ground ginger, and allspice to the processor. Process this mixture for 15 seconds.
- With the processor still running, slowly pour the extra virgin olive oil through the opening in the lid until a thick paste forms.
- Transfer the spice paste to a large saucepan. Add the cubed sweet potatoes, vegetable broth or water, the chopped plum tomatoes with their juice, rinsed chickpeas, and thawed okra. Bring the contents to a boil. Then reduce the heat, cover the pan, and let it simmer for 15 minutes.
- Remove the lid from the saucepan and continue to simmer the stew for another 10 minutes, or until all the vegetables are tender.
- Serve the finished stew with the prepared couscous and offer hot pepper sauce on the side.
Nutrition (per serving)
Sodium1029300 mg
Recipe details
Category< 60 Mins
Authorjanem123
