One Pot Sweet Potato and Chickpea Moroccan Style Stew

• Vegan

• Produce

  • 1 Bay leaf
  • 1 Stalk Celery
  • 1 tin Chickpeas
  • 1 Large Bunch Coriander, fresh
  • 2 Cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 Large Bunch Parsley, fresh
  • 1 Pomegranate seeds
  • 100 g Red lentils
  • 300 g Sweet potato
  • 500 ml Tomato passata
  • 2 White onions

• Canned Goods

  • 800 ml Vegetable stock, low-sodium

• Pasta & Grains

  • 1 cup (175 dry couscous, dry

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 tsp Turmeric, ground

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1 cup Water

Found on laurencariscooks.com

Description

Ingredients

• 2 White Onions, diced
• 2 Cloves Garlic, Minced
• 1 Stalk Celery, diced
• 1 Teaspoon Ground Turmeric
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Ground Cumin
• 100g Red Lentils
• 1 tin (400g) Chickpeas
• 300g Sweet Potato, peeled and diced
• 500ml Tomato Passata
• 800ml Low Sodium Vegetable Stock (click here for a homemade version)
• Large Bunch of Fresh Parsley, roughly chopped
• Large Bunch Fresh Coriander, roughly chopped
• 1 Bay Leaf
• 1 cup (175) dry couscous
• 1 cup boiling water
• Pomegranate Seeds

Directions

• 1. Sautè the onion in a large stock pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.