Sweet potato, chickpea and apricot stew
Sweet potato and apricot make this stew fruity rather than fiery, with warm spice and a tang from the tomatoes. Good on its own in a bowl, with bread if you like.
- Time
- 15 min, then 8 h in the slow cooker
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the sweet potatoes and cut them into 2.5 cm chunks. Drain and rinse the chickpeas. Finely chop the onion, crush the garlic and quarter the dried apricots. Roughly chop the coriander.
- Put the sweet potato, chickpeas, apricots, onion and garlic in the slow cooker. Add the chopped tomatoes, ras el hanout, cinnamon, olive oil and 50 ml of water, then stir well.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the sweet potato is soft but still holding its shape.
- Stir gently so the sweet potato does not break up, then season with salt and black pepper.
- Stir in most of the coriander just before serving. Spoon into bowls and top with the rest.
Tip Swap the apricots for raisins or chopped dates. Leftover coriander stalks can be chopped fine and stirred in with the leaves.
Per portion
| Energy | 538 kcal |
| Protein | 17 g |
| Carbohydrate | 88 g |
| of which sugars | 35 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 19 g |
| Salt | 0.59 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato2
- chickpeas1 tin
- dried apricots60 g
- onion1
- garlic2 cloves
- chopped tomatoes1 tin
- ras el hanout2 tsp
- cinnamon1 tsp
- olive oil1 tbsp
- coriander½ bunch
