Sweet Moroccan Stew

My auntie gave us a Godin melting pot as a ‘move in together’ present, and I hadn’t used it up to now (shame on me!). But now, I can share the big première with you guys.

I love stews, but they’re mostly made with meat, so I looked for inspiration in another culture. In Northern Africa they use a lot of chickpeas, and I really like those, so a Moroccan stew it was! I love the sweet, spicy taste of this dish, and you will too, probably!

Sweet Moroccan Stew

Ingredients (for 2 people)

  • 2 Tbsp olive oil
  • 3 medium potatoes, peeled and  diced (2cmx2cm)
  • 2 medium carrots, peeled and sliced (0,5cm)
  • 1 can (400g) chickpeas, drained
  • 1 large onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 medium tomato, chopped
  • 10 dates, stoned and chopped
  • 2 Tbsp raisins
  • 2 Tbsp almonds
  • 400ml water
  • 1 Tbsp ground cumin
  • 1 Tbsp ground cinnamon
  • salt
  • pepper

Directions

  • Pour the olive oil into the melting pot (or other pot) and preheat on a medium fire.
  • Add the potatoes, carrots, chickpeas, onion, garlic, tomato, almonds, dates and raisins.
  • Give it a good stir and add the water
  • Add the cumin, cinnamon, pepper and salt.
  • When the water’s boiling, turn down the heat to low, put on the lid and let simmer for about 20 minutes (until the potatoes are done)

Source: adapted from Dragen en Voeden

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