Recipe of the Month – May 2014

Moroccan Sweet Potato Stew – Serves 4


  • 2 Tbsp. olive oil
  • 1 cup garbanzo beans, rinsed and drained
  • 1 medium onion chopped
  • 1 large (about 16 oz.) sweet potato, peeled
  • 3 cloves garlic, crushed and cut into 3/4 inch chunks
  • 1-1/2 tsp. curry powder
  • 2 small zucchini, cut into 3/4 inch chunks
  • 1-1/2 tsp. ground cumin
  • 1 cup couscous
  • 1/4 tsp. allspice
  • 1/4 cup loosely packed fresh mint leaves
  • 1 can (14.5 oz.) diced tomatoes chopped
  • 1 can (14.5 oz.) chicken broth


In a large pot, heat oil over medium heat. Add onion and cook 8 minutes or until tender and lightly browned. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.

Add tomatoes, broth, beans, and sweet potatoes, cover and heat to boiling over medium-high heat. Reduce heat to medium, cover and cook 8 to 10 minutes. Stir in zucchini and cook, covered, 8 minutes or until vegetables are tender.

Meanwhile, prepare couscous as directed. Stir mint into stew. Serve stew with couscous.

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