Moroccan chickpea and sweet potato stew

Moroccan chickpea and sweet potato stew with tomatoes, cumin, turmeric and yoghurt – well-spiced, hearty and easy for every day, from just a few ingredients.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 390 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 56 g

Ingredients

• 1 tin of chickpeas (about 240g drained weight)
• 1 sweet potato
• 1 tin of chopped tomatoes (400g)
• 1 onion
• 2 garlic cloves
• ½ tsp paprika
• 1 tbsp natural yoghurt per serving
• 200 ml vegetable stock
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• Coriander

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel and finely dice the onion and garlic. Peel the sweet potato and cut it into even cubes.
2. Heat the olive oil in a large saucepan and cook the onion and garlic over a medium heat until soft and translucent. Add the turmeric, cumin, cinnamon and paprika and toast briefly.
3. Add the sweet potato, drained chickpeas, chopped tomatoes and vegetable stock to the pan. Stir well and bring to the boil.
4. Turn down the heat and simmer the stew gently, covered, until the sweet potato is soft. Stir now and then so the flavours come together.
5. Season to taste with salt and pepper. If you like, let the stew stand uncovered for a little while so it thickens slightly.
6. Ladle into deep bowls and serve with fresh coriander. Finish with a dollop of natural yoghurt if you like.

Good to know

A stew like this feels like little effort and lots of depth. Warm, well-spiced, cooked until soft – just right for days when things should be simple.

Swaps

Natural yoghurt → unsweetened coconut yoghurt (dairy-free, often a good choice if you avoid lactose); sweet potato → squash (similarly mild, also provides beta-carotene); chickpeas → white beans (mild in flavour, also contain fibre); coriander → parsley (fresh flavour, provides vitamin K, among other things)

Allergens

The dish is naturally gluten-free if you choose a gluten-free vegetable stock; with yoghurt it contains milk, without it doesn't. Keep the spices mild for children; in pregnancy, use fresh, well-washed coriander and pasteurised yoghurt.