• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moroccan Sweet Potato Stew

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 1/2 c Chopped onion
  • 2 Cloves garlic, minced
  • Water, as needed


1 ts Turmeric
3/4 ts Cinnamon
1/2 ts Curry powder
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Red pepper flakes
1/2 ts Salt, or less
1/2 ts Black pepper

6 c Sweet potatoes, cubed
1 c Chopped red bell pepper
2 c Chopped eggplant, peel
1/2 c Water, or broth
15 oz Garbanzo beans, cooked
16 oz Low-salt tomatoes, chopped
1/2 c Raisins
Fresh cilantro leaves, for

Prepare the vegetables as noted. Combine onions and garlic in a large
saucepan and cook, covered, over low heat until tender, about 10 minutes,
or until the onion is soft and translucent. Add a little water or vegetable
broth as needed to prevent scorching. Measure spices into a bowl: the
turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes.
Add the potatoes, bell pepper, eggplant and water or vegetable broth and
bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add
the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes
are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT)
705 MG SODIUM (publisher's estimate)

PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-1/2
pounds); Use sweet potatoes, yams, yukon golds, etc.

Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw. See
Judy's note.

Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2

Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups)

Tomatoes: canned, chopped; with juice (about 2 cups).

Raisins: black or golden.

Cilantro or other fresh herb like lemon basil, mint, Italian parsley,
watercress, etc.

+Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos,
a 7-oz jar of "fire-roasted" red peppers, rinsed.

+Pat's version: as written except yams; lemon slices.

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