today i give you a dish with no story.
other than the fact that i chose this recipe based on the fact that it has three of my favorite things: sweet potatoes, chickpeas, and greek yogurt. it’s a great recipe to make a large portion of and then chip away at during lunch throughout the week. so without further ado…
Morrocan Sweet Potato, Chickpea, and Quinoa Stew
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 6-7
Ingredients
- 2 cups dry quinoa
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- pinch of cayenne pepper
- 2 cups vegetable broth
- 1½ cups high quality tomato sauce
- 2 large sweet potatoes, chopped
- 1½ cup cooked chickpeas
- 3 cups spinach
- 4 tablespoons cilantro, chopped
- ¼ cup lemon juice
- 6-7 tablespoons greek yogurt
Instructions
- Combine 2½ cups water and quinoa in a medium pot. Bring to a boil, reduce heat and cover, and let simmer until cooked, stirring occasionally.
- Meanwhile, in a large pot, heat olive oil. Add onions and cook for 3-4 minutes. Stir in garlic for an additional minute. Add in all spices, give the pot a good stir, and add vegetable broth. Stir in tomato sauce. Bring pot to a boil, add sweet potatoes, and simmer for 25-30 minutes, until potatoes are soft.
- Stir in spinach until wilted. Finally, add lemon juice.
- Serve dish with quinoa and stew side by side garnished with a tablespoon of greek yogurt and a little cilantro.
recipe adapted from a couple cooks.
[…] Eastern and Indian foods are my favorite things to cook, as evidenced here, here, here, here, here, […]
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