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Moroccan Sweet Potato Stew

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Ingredients

Adjust Servings:
1 large onion, chopped into 1/2 inch dice
3 garlic cloves, minced
1 1/2 teaspoons turmeric
1 teaspoon cinnamon
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
3 - 4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
1 large red bell pepper, seeded and chopped into 1 inch pieces
1 eggplant, peeled and chopped into 1 inch cubes
3/4 cup vegetable broth or 3/4 cup chicken broth
2 cups canned chickpeas, also known as garbanzo beans, drained

Nutritional information

132
Calories
9 g
Calories From Fat
1 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
346.2 mg
Sodium
27.8 g
Carbs
6.8 g
Dietary Fiber
6.2 g
Sugars
4.6 g
Protein
246g
Serving Size

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Moroccan Sweet Potato Stew

Features:
    Cuisine:

    I love the spices, sweet potatoes, and garlic. Yum!

    • 130 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Moroccan Sweet Potato Stew, this is a great vegetarian side dish , I love the spices, sweet potatoes, and garlic Yum!, I substituted 1/2 large yellow, red, orange, and green peppers for the eggplant cut into 1 inch pieces and added two jalapeno peppers, seeded and diced


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    Steps

    1
    Done

    Place the Onions and Garlic Into a Large Pot With 1/4 Cup Water. Cook, Covered, Over Low Heat Until Tender, About 10 to 12 Minutes, Adding More Water as Necessary to Prevent Scorching.

    2
    Done

    Stir in the Turmeric, Cinnamon, Curry, Cumin, Nutmeg, Red Pepper Flakes, Salt and Pepper. Cook For 3 Minutes. Stir in the Sweet Potatoes, Bell Pepper, Eggplant and Broth. Raise the Heat to Medium and Bring to a Boil. Reduce Heat to Low and Simmer, Covered, For 5 Minutes.

    3
    Done

    Add Garbanzo Beans and Tomatoes, and Simmer, Covered, Until Sweet Potatoes Are Tender, About 45 to 60 Minutes, Stirring Occasionally. Garnish With Fresh Cilantro Before Serving.

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