Tunisian Sweet Potato and Chickpea Stew

This delicious, hearty stew can be made either on the stove or in a slow cooker. I prefer the slow cooker option, because it really ramps up the flavour and texture.

I am yet to find a person who doesn’t love this recipe!

Ingredients:

1 onion, chopped
½ cup low-sodium vegetable stock, chick pea cooking liquid or vegetable cooking water
1-2 fresh chillies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1 tsp ground coriander
2 large or 3 small orange sweet potatoes (kumera), peeled and cut into 3 cm cubes
2 x 400 g cans diced tomatoes (no added salt)
3½ cups cooked chick peas, or 2 x 400g cans chick peas, drained and rinsed
1 cup green beans, cut in 2 cm pieces
1/4 cup diced unsulphured dried apricots
1½ cups low-sodium vegetable stock, chick pea cooking liquid or vegetable cooking water
¼ cup natural peanut butter (no added salt, sugar or vegetable oil)
150 g baby spinach
¼ cup chopped fresh coriander

Method:

Heat a large pot over medium heat until it reaches the mercury ball stage (when a drop of water flicked onto the pan forms into a ‘mercury ball’ and rolls around the pan). Add the onion and sauté, stirring frequently, for 5 minutes or until the onion is translucent. Add a few tablespoons of stock/chick pea cooking liquid/vegetable cooking water and stir vigorously to deglaze the pan. Add chillies, ginger and garlic and continue to sauté for 2 minutes, dribbling in additional liquid if necessary to prevent sticking.

(If using a slow cooker, cook these ingredients on High for 30 minutes.)

Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly. Add sweet potatoes, tomatoes, chick peas, green beans, dried apricots, cooking liquid (use only 1 cup if cooking in slow cooker) and peanut butter.

Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes.

(Or slow cooker on Low for 6 hours.)

Add spinach and fresh coriander and let rest for 2 minutes before serving.

Serve with cooked rice, couscous, quinoa or freekeh.