Spicy African Chickpea and Sweet Potato Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from Ingredients:
6 garlic cloves, peeled |
1 teaspoon coarse salt |
2 teaspoons sweet paprika |
1 1/2 teaspoons cumin seeds |
1 teaspoon cracked black pepper |
1/2 teaspoon ground ginger |
1/2 teaspoon allspice |
1 tablespoon extra virgin olive oil |
1 1/2 lbs sweet potatoes, peeled and cubed |
2 cups vegetable broth or 2 cups water |
1 (16 ounce) can plum tomatoes, undrained, chopped |
1 (16 ounce) can chickpeas, rinsed and drained |
1 (10 ounce) package frozen cut okra, thawed |
1 cup couscous |
Directions:
1. Cook couscous according to package directions.
2. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped.
3. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
4. While processor is running, pour olive oil through cover opening until mixture forms paste.
5. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
6. Uncover and simmer 10 minutes more or until vegetables are tender.
7. Serve stew with couscous and hot pepper sauce.
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