Moroccan Chickpea & Sweet Potato Stew
Servings
4servings
Servings
4servings
Instructions
  1. Heat the coconut oil in a large pan. Sauté the onion and the garlic for about 2 minutes. Then add the sweet potatoes and cook for about 3-4 minutes.
  2. Then add the eggplant and cook for 3 more minutes. Stir in the ras el hanout coconut oil and allow to melt. Season with the remaining spices (cinnamon, cumin, and turmeric) and stir in the diced tomatoes. Season with salt, pepper, and if using red pepper flakes. Cook for about 10-12 minutes or until the sweet potatoes are tender.
  3. While the chickpea & sweet potato stew is cooking prepare the couscous according to the instructions on the package.
  4. Serve over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!