I have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it’s very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).
SWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks
Serves 6
- 2 onions, diced
- 2 garlic cloves, minced
- 1 celery stick, sliced
- 1tsp ground turmeric
- 1/2tsp cinnamon
- 1/2tsp ginger
- 1/2tsp cumin
- 100g red lentils
- 500ml tomato passata
- 1 tin (400g) chickpeas
- 300g sweet potato, pealed and diced
- 800ml veg stock
- 1 bay leaf
- 1 pomegranate
- ready made couscous (we make it fresh for each use depending on how many portions are needed)
- 1 bunch of fresh parsley, chopped
1. Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.
2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.
3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully “peal off” the skin and there we go seeds will come out in more orderly fashion! 
4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. 
Enjoy!
Rasa xoxo
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