Tunisian sweet potato & chick pea stew

This is my partner, John’s absolute favourite main meal! It 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.

Ingredients:

1/3 cup water

1 onion, chopped

1-2 fresh chillies, seeded and finely chopped (optional)

2 tsp minced fresh ginger

1 clove minced fresh garlic

1½ tsp ground cumin

¼ 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 3 cm pieces

1½ cups water, chick pea cooking liquid or vegetable cooking water

¼ cup natural peanut butter (no added salt, sugar or vegetable oil)

1/2 cup frozen chopped spinach, defrosted

¼ cup chopped fresh coriander

Method:

Place the water, onion, chillies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. (If using slow cooker, cook these ingredients on High for 1 hour.) Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly. Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth (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 continue cooking for 10-15 minutes. Stir in fresh coriander and let rest for 2 minutes.

We had this over steamed quinoa tonight. Yummy!

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2 responses to this post.

  1. Posted by Deborah on June 2, 2011 at 11:36 pm

    Hi Robyn 🙂
    I just found your blog today and made this recipe. 🙂 Our family enjoyed it. Thank you. I’m kinda amazed to have found another Thermomixing, vegan, Fuhrman-following mother online and I’m really happy you are blogging. Your blog is great!
    –Deborah

    Reply

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