Moroccan Chickpeas And Sweet Potatoes Food

MOROCCAN CHICKPEA & SWEET POTATO STEW

Steps:

• Heat the coconut oil in a large pan. Sauté the onion and the garlic for about 2 minutes. Then add the sweet potatoes and cook for about 3-4 minutes.
• Then add the eggplant and cook for 3 more minutes. Stir in the ras el hanout coconut oil and allow to melt. Season with the remaining spices (cinnamon, cumin, and turmeric) and stir in the diced tomatoes. Season with salt, pepper, and if using red pepper flakes. Cook for about 10-12 minutes or until the sweet potatoes are tender.
• While the chickpea & sweet potato stew is cooking prepare the couscous according to the instructions on the package.
• Serve over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!

MOROCCAN COUSCOUS WITH ROASTED SWEET POTATOES, CHICKPEAS AND HERB YOGHURT

Steps:

• Preheat the oven to 250°C and line two baking trays with baking paper.
• Cut the sweet potatoes lengthwise into wedges. In a bowl, mix the sweet potato wedges, 1 tablespoon olive oil, the thyme leaves and the chilli flakes.
• In a second bowl mix the chickpeas with 1 tablespoon olive oil, smoked paprika and some salt.
• Place the sweet potatoes on one of the prepared baking trays so that they do not lie on top of each other and season with salt and pepper to taste. Then roast in the oven for 20-25 minutes in the upper third until they are soft and slightly brown at the corners.
• In the meantime, place the chickpeas on the second baking tray. Once the sweet potatoes have been roasted for about 10 minutes, add the chickpeas in the oven. Roast everything until the vegatables are chrisp on the outside. Afterwards take the baking trays out of the oven and put them aside.
• While the vegetables are roasting, place the couscous with the vegetable stock and harissa in a bowl. Pour 1.5 times the amount of boiling water over it. Leave to soak for 5 to 10 minutes until all the water has been absorbed. Stir occasionally.
• In the meantime prepare the yoghurt sauce. Chop the herbs finely and mix with the remaining ingredients in a bowl and season with salt and pepper.
• Cut the pomegranate into quarters and remove the pomegranate seeds. My tip: fill a large bowl with water and dissolve the seeds under water. This will help you to avoid red splashes on your clothes and the fine skin will also be easier to remove from the seeds.
• Arrange the couscous on a plate. Place roasted sweet potatoes and the chickpeas on top. Then spread the yoghurt sauce over it and garnish with fresh mint and pomegranateseeds.

MOROCCAN SWEET POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
• Stir in spices and cook for a further 2 minutes.
• add sweet potato and carrot and sweat well for 10 minutes.
• add stock and cover, bring to the boil and simmer for 20 minutes.
• Add chick peas and simmer for further 10 mins until chick peas are tender.
• Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

MOROCCAN CHICKPEA LENTIL STEW

Steps:

• Preheat soup pot or dutch oven over medium heat. Add oil.
• Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
• Stir in sweet potatoes and cook for 5-6 minutes.
• Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
• Add chickpeas and cook for an additional 5 minutes.
• Serve with a drizzle of plain yogurt and fresh herbs.

MOROCCAN CHICKPEAS AND SWEET POTATOES

Steps:

• In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
• Cover and sweat over low heat for 5 minutes.
• Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
• Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
• Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
• Add the chickpeas, raisins, and lemon juice.
• Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
• Add the sliced almonds.

MOROCCAN SWEET POTATO SOUP

Steps:

• Preheat oven to 400°
• Line a baking sheet with parchment or foil
• Scrub sweet potatoes well, then poke several times with a fork
• Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender
• In a large pot or dutch oven, heat oil over medium heat
• Add onion, celery, and garlic, and cook, stirring often, about 5 minutes, or until onions are translucent.
• Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, and cinnamon. Cook and stir until fragrant.
• Add stock, chickpeas, and lemon juice and bring back to a boil
• Slice potatoes in half lengthwise, and scoop out the flesh, adding to the pot
• Use an immersion blender right in the pot to puree the soup, blending until smooth, or, transfer in batches to a blender, using care not to overfill, and keeping the vent open.
• Taste and season with salt & pepper
• Serve hot, with lemon wedges, hot sauce if desired, and garnished with parsley and Spiced Lemon Roasted Chickpeas