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Moroccan Spiced Sweet Potato, Chickpea & Lentil Stew
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 red onions, diced
- 2 cloves Absolute Organic garlic, crushed
- 2 ½ tsp Absolute Organic ground cumin
- 2 ½ tsp ground coriander
- 1 tsp Absolute Organic cinnamon
- 1 tsp Absolute Organic ground turmeric
- 1 tsp ground ginger
- ½ tsp Absolute Organic chilli powder (optional)
- 500g Absolute Organic sweet potato (approx. 2 small sweet potatoes) peeled and cut into small bite-sized cubes
- 3 Absolute Organic carrots, finely sliced
- 750ml (3 cups) vegetable stock
- 2 x 400g Absolute Organic Crushed Tomatoes
- 400g can Absolute Organic chickpeas, drained
- 400g can Absoloute Organic brown lentils, drained
- 8 Absolute Organic medjool dates, pitted and roughly chopped
- 2 cups baby spinach leaves
- ½ cup almonds, toasted and roughtly chopped, to serve
- Cooked brown rice or quinoa, to serve
- Flat leaf parsley, roughly chopped, to serve
- Flaked almonds, to serve
- Sea salt & pepper
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the garlic and spices and cook for a further 1-2 minutes.
- Add the stock, tomatoes, carrot, sweet potato and season with salt and pepper. Bring to a boil and then reduce heat to low and simmer for 25 minutes.
- Add the chickpeas, lentils and dates and cook for a further 10 minutes.
- Add the spinach and cook for a further 1 minute, until wilted.
- Taste for seasoning and adjust if necessary.
- Serve with cooked brown rice or quinoa and top with flaked almonds and a sprinkling of chopped parsley.
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