01 Sep Moroccan Aubergine and Sweet Potato Stew
Morocco has been on my mind. With just one month to go until our next retreat I’ve been day dreaming about hot sun and warm water waves, fragrant tagines and vibrant souks. From these mind wanderings this recipe has been born.
This Moroccan aubergine and sweet potato stew recipe is one awesome pot of spicy, fragrant, tastebud tantalising deliciousness! It encompasses some of my favourite things about Moroccan cooking; aromatic spices, sweet dried fruit, salty olives, rich nuts and vibrant pomegranate and fresh herbs. All the flavours combine to create a vegan and gluten free dish that is totally healthy and nutritious, as well as sooo flavoursome and satisfying. It looks beautiful with all its bright toppings and is easy enough to make mid-week.
And if you’re looking for a yoga getaway in September/October come and join me in magical Morocco! With twice daily yoga and gorgeous nutritious food in our private ocean front villa you will come back feeling connected to yourself revived as well as rested. Treat yourself! Click here to read more about this amazing adventure.
Moroccan Aubergine and Sweet Potato Stew
- 1 tbsp olive oil plus extra for drizzling
- 2 red onions, chopped
- 3 garlic cloves, sliced
- 1 thumb size chunk fresh ginger, grated
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tbsp tomato paste
- 1 aubergine, cubed
- 2 tbsp almonds, roughly chopped
- 1 sweet potato (approx 300g), cubed
- 2 carrots (approx 250g), cubed
- 1 tsp sea salt
- 1 400 g tin chopped tomatoes
- 500ml vegetable stock
- 1 x 400 g tin chickpeas
- 100 g dried apricots, roughly chopped
- 10 black kalamata olives, pitted & halved
- 1 lemon
- 1 handful mint leaves, chopped
- 1 handful fresh parsley, chopped
Heat the oil in a large pan on a medium heat. Add the red onion and fry for 5 minutes. Add the garlic and ginger to the pan and fry for another 5 minutes. Stir in the spices and fry for a minute stirring continuously to prevent them from burning.
Add the tomato paste and aubergine and fry for 5 minutes stirring regularly (add an extra splash of water if the spices are sticking to the bottom of the pan). Add the tinned tomatoes, carrot and sweet potatoes, salt and vegetable stock. Put a lid on the pan and gently simmer for 30min, stirring occasionally, until the vegetables are tender.
While the stew cooks put a small frying pan on a medium heat and dry toast the almonds for a few minutes until lightly browned. Make sure you stir them regularly as they do burn easily. Set the toasted almonds aside.
Add the chickpeas apricots and olives to the stew saucepan. Cook for 10 minutes. Zest the lemon and set the zest aside. Squeeze the juice from half of the lemon in to the saucepan.
Divide the stew in to 4 bowls. Top with the toasted almonds, mint and lemon zest. Finish with a final squeeze of lemon from the remaining lemon half.
- I sometimes stir some spinach leaves through this Moroccan aubergine and sweet potato stew just before serving for extra green goodness.
- I tend to eat this on it’s own with a spoon but you could serve it with some cooked quinoa or toasted pittas if you’re very hungry.
- If you have other vegetables to hand throw them in! Courgette, fennel, potato and butternut squash all work wonderfully.
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