Spicy African Chickpea and Sweet Potato Stew

This recipe is oh so fall. With it being a stew and its utilization of sweet potatoes, look no further for some delicious, fall comfort food.

Photography By Carole Topalian | September 01, 2013

Ingredients

  • 1 ½ pounds sweet potatoes, peeled and cubed
  • 1 16-ounce can chickpeas
  • 2 cups vegetable broth
  • 1 16-ounce jar tomato sauce
  • 1 1/2 cups fresh okra, sliced
Spice Paste
  • 6 cloves garlic, peeled
  • 1 teaspoon coarse salt
  • 2 teaspoons paprika
  • 1 1/2 teaspoons whole cumin seeds
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
For Serving
  • Hot-pepper sauce, to taste
  • Cooked couscous

Instructions

Prepare spice paste by combining ingredients in a blender or food processor and process until the mixture forms a paste.

Combine sweet potatoes, chickpeas, broth, tomato sauce, okra and spice paste in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer for 10 minutes or until vegetables are tender.

Serve stew over couscous with hot-pepper sauce.


Adapted from 101 Best Vegan Foods

Ingredients

  • 1 ½ pounds sweet potatoes, peeled and cubed
  • 1 16-ounce can chickpeas
  • 2 cups vegetable broth
  • 1 16-ounce jar tomato sauce
  • 1 1/2 cups fresh okra, sliced
Spice Paste
  • 6 cloves garlic, peeled
  • 1 teaspoon coarse salt
  • 2 teaspoons paprika
  • 1 1/2 teaspoons whole cumin seeds
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
For Serving
  • Hot-pepper sauce, to taste
  • Cooked couscous

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