Chickpea and Sweet Potato Stew Over Couscous

Usually, for a bean-based stew, I use lots of tomatoes. This particular stew is an exception.

The stew has a savory, rich gravy based on stewed onions and garlic with prunes. You would think that the sweet potatoes, prunes, and a drizzle of honey would make for a cloying dish, but it is actually less sweet than a tomato based stew.  I think the richness would be enhanced if meat were added, like a tzimmes. Without meat, it is a nice vegetarian dish, especially over couscous.

Chickpea and Sweet Potato Stew with Prunes
Easy, healthy, delicious.

2 onions
2 garlic cloves
2 T olive oil
1 tsp. each dried ginger (1 Tbl. fresh), cumin, cinnamon
salt, pepper
pinch curry powder, or to taste
1 tsp. – 1 Tbl honey
1-2 sweet potato, peeled cubed
1 can chick peas (14.5 ouces), reserve 1/2 cup liquid)
2 cups broth
12 prunes

Saute onion and garlic in oil until tender. Add the spices. Add the rest of the ingredients and simmer until the sweet potatoes are tender.

Serve over couscous, seasoned with olive oil, lemon juice, salt, pepper, and curry powder.


4 Responses to “Chickpea and Sweet Potato Stew Over Couscous”

  1. Chaya Says:

    If I sub rice or quinoa, this would make a wonderful dish for my family. Thanks for sharing.

  2. Lauren Says:

    I’m starting to see sweet potatoes for sale again–I’ll have to give this recipe a try. I love couscous!

  3. Ilana-Davita Says:

    I really like chickpeas. Here is a dish I will certainly try. It could be a nice vegetarian dish for Rosh Hashanah.

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