Updated: Oct 11, 2020
As the nights draw in, I love to cook warming stews in big batches and freeze them for meals to have over the following weeks. This one is my take on a morrocan stew with a deep, smokey flavour to it. Sweet potato is also a fantastic source of beta carotin, which when converted to vitamin A in the body, is vital for a healthy immune system - just what we need at this time of year!
1 large aubergine, chopped into bitesize pieces
2 medium sweet potatoes, chopped into bitesize pieces
1 x 400g tin of chickpeas
1 x 400g tin of chopped tomatoes
1 x 400ml tin of coconut milk
3 garlic cloves, crushed
1 inch piece of ginger, grated
2 tsp ras el hanout spice mix (or 1/2 tsp ground coriander, 1/2 tsp cumin, 1/4 tsp of turmeric, 1/4 tsp cinnamon, 1/4 tsp chilli)
1 tsp cumin
1 tsp smoked paprika
1 tbs coconut or avocado oil
Juice of 1/2 lemon
2 tbs tahini
Mint or coriander and pomegranate seeds to garnish
Put a large pan over a medium heat and pour in the oil. Add the garlic, ginger and spices and cook for a minute or so until fragrant. Add the sweet potato and stir until it is coated in the oil and spices. Pour in the chopped tomatoes and coconut milk and let the mixture simmer on a low to medium heat. After 5 minutes add the aubergine and chickpeas to the pan and simmer until tender, which should take 20 minutes.
Whilst the mixture is simmering, whisk the tahini and lemon juice together and season well. Set aside.
Once the sweet potato and aubergine are tender, stir through the spinach until wilted. You may need to stir in handfuls at a time in order to fit it in the pan.
Serve the stew with the tahini dressing drizzled over and some pomegranate seeds, fresh mint or coriander.