This is the perfect meal for a cold winter day, and as an added bonus the house smells amazing while this stew is cooking.
Saffron, as you may know, is the world’s most expensive spice by weight. Doesn’t that make your stew feel extra special?
Enjoy this exotic treat over quinoa.
- 1 ½ cups plus 3 tablespoons water or vegetable stock, divided
- 1 large size yellow onion, finely chopped
- 2 large size red bell peppers, seeded and chopped
- 2 or 3 garlic cloves, minced
- 1 teaspoon coconut palm sugar
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon grated or minced fresh ginger
- ½ teaspoon saffron threads (oooo and ahhhh over them before you throw them in the pot!)
- 2 medium size sweet potatoes or garnet or jewel yams, peeled and cut into ½ inch cubes
- 1 can (15oz) diced tomatoes, undrained
- 1 can (15oz) chickpeas drained and rinsed
- Salt and pepper to taste
- Heat 3 tablespoons water in a soup pot over medium heat. Add onion, peppers and garlic, and cook for 5 minutes. If the water begins to evaporate, add a little more.
- Stir in the coconut palm sugar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 ½ cups water and chickpeas. Bring to a boil, then reduce heat to low.
- Simmer until sweet potatoes are tender, about 30 minutes. Season with salt and pepper, then serve over quinoa
Did you try this recipe? Share how you liked it below…