Moroccan-Inspired Vegan Chicken and Sweet Potato Stew
This fragrant, hearty stew from the Plant-Powered Protein cookbook is a wonderful way to enjoy the characteristic flavors and ingredients of Moroccan cuisine—including carrots, tomatoes, dried fruit, chickpeas, and cinnamon.
- 2 tablespoons olive oil, divided
- 8 to 12 ounces
- vegan chicken
- , cut into strips
- 1 large red onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 large sweet potato, peeled and cut into ¾ inch chunks
- 4 medium carrots, peeled and sliced about ¼ inch thick
- 1 (15-ounce) can diced fire-roasted tomatoes, undrained
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¾ cup dried apricots, cut in half
- ½ cup chopped fresh parsley, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked couscous, for serving
- In a soup pot over medium heat, warm 1 tablespoon oil. Add chicken and sauté until golden brown on most sides. Transfer to a bowl and set aside.
- In the same pot, warm remaining oil. Add onion and sauté until translucent. Add garlic and sauté 3 minutes.
- Add water, sweet potato, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then turn heat to low. Cover and simmer gently 15 minutes, or until vegetables are tender.
- Stir in chicken, apricots, half of parsley, salt, and pepper, and simmer over low heat 5 to 10 minutes longer.
- To serve, divide couscous into four shallow bowls, then ladle stew over top. Sprinkle with remaining parsley and serve.
What you need:
2 tablespoons olive oil, divided 8 to 12 ounces vegan chicken, cut into strips 1 large red onion, chopped 3 cloves garlic, minced 2 cups water 1 large sweet potato, peeled and cut into ¾ inch chunks 4 medium carrots, peeled and sliced about ¼ inch thick 1 (15-ounce) can diced fire-roasted tomatoes, undrained 1 (15-ounce) can chickpeas, drained and rinsed 2 teaspoons ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground turmeric ¾ cup dried apricots, cut in half ½ cup chopped fresh parsley, divided ½ teaspoon salt ½ teaspoon black pepper 2 cups cooked couscous, for serving
