Moroccan Stew with Sweet Potatoes

Moroccan Stew with Sweet Potatoes

With just two teaspoons of olive oil, this fragrant stew is both heart-healthy and satisfying.  I typically opt out for savory sweet potato items (besides sweet potato fries) but this recipe was surprisingly tasty!

Moroccan Stew with Sweet Potatoes
Adapted from Good Housekeeping
Serves: 4
Total Time: 40 min

• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 3/4 teaspoon table salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon curry powder, ground cumin, red pepper flakes
• 1/8 teaspoon cinnamon, ground nutmeg
• 1 large sweet potato, peeled and small dice
• 1/2 red bell pepper, coarsely chopped
• 1/2 small eggplant, cubed
• 1/4 cup vegetable broth
• 1 cup chick peas, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup golden raisins
• 1 cup whole-grain couscous, to serve (optional)

In nonstick 12-inch skillet, heat oil over medium heat.  Add onion, season with salt and cook 8 minutes or until tender and lightly browned. Stir in garlic, salt, turmeric, curry, cumin, red pepper flakes, cinnamon, and nutmeg.

Stir in sweet potatoes, bell pepper, eggplant and broth.  Heat to a boil, reduce heat to a low simmer and cover for 5 min. Add chick peas, tomatoes and raisins. Simmer about 20 minutes until potatoes are tender.  Serve over couscous, if desired.

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