The Food of North Africa
  Moroccan Vegetarian
  Sweet Potato Stew


1 Large Spanish onion, diced
2 Cloves garlic, minced
1 Teaspoon tumeric
½ Teaspoon curry powder
½ Teaspoon cumin
¼ Teaspoon red pepper flakes
½ Teaspoon salt
½ Teaspoon pepper
¾ Teaspoon cinnamon
¼ Teaspoon ground nutmeg
2 Sweet potatoes, cut into 1 inch cubes
1 Acorn squash, cut into 1 inch cubes
3 Carrots, cut into 1 inch rounds
½ Cup vegetable broth
1 15 ounce can chick peas, rinsed and drained
1 15 ounce can whole tomatoes
½ Cup raisins



In a pot sauté onions and garlic over low heat until soft, but not brown.


Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.


Reduce heat to low and simmer covered for 5 minutes.


Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

Serves six

The Elegant Chef
The Food of North Africa
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  Moroccan Sweet Potato Stew
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  Moroccan Chicken with Prunes

Writings on Food
Articles & Recipes: An Introduction
The Versatile Orange
Tapas: A Spanish Tradition
Rustic French Home Cooking
Persian Cooking
Middle Eastern Cuisines
The Food of North Africa
Home: Introducing The Elegant Chef
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