Ingredients
For the spice paste:
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6 cloves garlic, peeled
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1 teaspoon coarse salt
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2 teaspoons paprika
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1½ teaspoons whole cumin seeds
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1 teaspoon black pepper
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½ teaspoon ground ginger
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½ teaspoon ground allspice
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1 tablespoon olive oil
For the stew:
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1½ pounds sweet potatoes, peeled and cubed
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1 16-ounce can chickpeas, drained and rinsed
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2 cups vegetable broth
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1 16-ounce jar tomato sauce
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1½ cups fresh okra, sliced
For serving:
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Hot-pepper sauce, to taste
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Cooked couscous
Instructions
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Prepare the spice paste by combining the garlic, salt, paprika, cumin seeds, black pepper, ground ginger, allspice, and olive oil in a blender or food processor. Process until it forms a smooth paste.
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In a large saucepan, combine the sweet potatoes, chickpeas, vegetable broth, tomato sauce, okra, and the prepared spice paste.
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Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes.
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Uncover and simmer for an additional 10 minutes or until the vegetables are tender.
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Serve the stew over couscous and top with hot-pepper sauce as desired.
Optional variation: For a thicker stew, puree up to 2 cups of the cooked stew in a blender and stir it back into the pot before serving.
Notes
Slice the okra evenly to ensure it cooks through but retains some texture.
Adjust the heat by adding more or less hot-pepper sauce to taste.
This stew keeps well in the fridge for 3–4 days and freezes beautifully for up to 2 months.
*Nutrition info is approximate
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 280kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg