Moroccan-Inspired Vegan Chicken and Sweet Potato Stew

Hannah Kaminsky

Moroccan-Inspired Vegan Chicken and Sweet Potato Stew

Vegan chicken serves as the tender protein stand-in in this well-balanced, cinnamon and turmeric-spiked golden stew. 

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Serves: 4

This fragrant, hearty stew from the Plant-Powered Protein cookbook is a wonderful way to enjoy the characteristic flavors and ingredients of Moroccan cuisine—including carrots, tomatoes, dried fruit, chickpeas, and cinnamon. 

What you need:

2 tablespoons olive oil, divided
8 to 12 ounces vegan chicken, cut into strips
1 large red onion, chopped
3 cloves garlic, minced
2 cups water
1 large sweet potato, peeled and cut into ¾ inch chunks
4 medium carrots, peeled and sliced about ¼ inch thick
1 (15-ounce) can diced fire-roasted tomatoes, undrained
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
¾ cup dried apricots, cut in half
½ cup chopped fresh parsley, divided
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked couscous, for serving

What you do:

  1. In a soup pot over medium heat, warm 1 tablespoon oil. Add chicken and sauté until golden brown on most sides. Transfer to a bowl and set aside.
  2. In the same pot, warm remaining oil. Add onion and sauté until translucent. Add garlic and sauté for 3 minutes.
  3. Add water, sweet potato, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then turn heat to low. Cover and simmer gently for 15 minutes, or until vegetables are tender.
  4. Stir in chicken, apricots, half of parsley, salt, and pepper, and simmer over low heat for 5 to 10 minutes longer.
  5. To serve, divide couscous into four shallow bowls, then ladle stew over top. Sprinkle with remaining parsley and serve.
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