Moroccan Sweet Potato Stew

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Moroccan Sweet Potato StewThis cozy stew is loaded with North African spices: cumin, coriander, turmeric, cinnamon, and ginger—which are balanced with the sweetness of apricots and brightened with lemon. While the ingredient list is deceptively long, it’s actually quite easy to put together—and you can clean the kitchen while it simmers. We’ve served it for just the two of us, as a Friday-night dinner for guests, and even brought it to new parents. Serve it over quinoa, garnished with cilantro and a bit of tangy yogurt.

  • Yield: 6 to 8 Servings


  • 2 cups uncooked quinoa
  • 1 large yellow onion
  • 3 medium garlic cloves
  • 1½ pounds sweet potatoes (about 2 medium size)
  • ¼ cup chopped dried apricots
  • 1 15-ounce can chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ground ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1¼ teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 1 15-ounce can diced tomatoes
  • 1 quart (4 cups) vegetable broth
  • 6 cups baby spinach leaves, loosely packed (chopped if leaves are large)
  • 3 –4 tablespoons lemon juice (1 large lemon)
  • 1 handful cilantro, for garnish
  • Greek yogurt or crème fraîche, for serving
How to Make It
  1. Make the quinoa.
  2. Peel and dice the onion. Peel and mince the garlic. Chop the sweet potatoes into ½-inch pieces, leaving the skin on on. Roughly chop the apricots. Drain and rinse the chickpeas. Combine the cumin, coriander, turmeric, cinnamon, ginger, and red pepper flakes in a small bowl.
  3. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sauté the onion for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the spices, 1 teaspoon kosher salt, and several grinds of black pepper. Stir about 30 seconds, then add the sweet potatoes, apricots, chickpeas, tomatoes, and vegetable broth.
  4. Bring to a boil, then simmer for 20 to 25 minutes until the potatoes are tender and beginning to break down and the liquid is reduced. Stir in the spinach and simmer until wilted, about 2 minutes. Remove from the heat and allow to cool slightly.
  5. Immediately prior to serving, stir in the lemon juice and ¼ teaspoon kosher salt. Serve with quinoa, garnished with torn cilantro leaves and a dollop of Greek yogurt.
  6. For vegan, omit the Greek yogurt or substitute Creamy Cashew Sauce .

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