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Moroccan stew made from sweet potatoes and chickpeas

Method


Heat olive oil in a large saucepan over medium heat. Chop the spring onions, garlic, ginger and curcuma and finely chop the rosemary sprigs and lightly fry in the saucepan. Add all other spices. Cut the sweet potato into 3 cm pieces and add to the pot for about a minute, then deglaze with the vegetable stock and add the peeled tomatoes. Let everything simmer over medium heat for 20 minutes - until the sweet potato is tender. Add the chickpeas during the last 10 minutes. Season to taste and top the stew with fresh coriander, parsley or kale and horseradish cream or fresh cream.

Rapunzel Products


703455 Chickpeas canned
1300575 Peeled, quartered tomatoes canned
1200530 Vegetable bouillon
1000695 Olive oil extra virgin
1200135 Atlantic sea salt fine
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