"After a trip to Marrakech, I came back with plenty of inspiration. Not traditionally Moroccan, but very tasty: this chickpea stew." - Lobke
Let's get started!
- Heat oil in a large pan. Finely chop the onion and fry until translucent.
- Add the ras el hanout and fry briefly until the spices become fragrant.
- Add the diced tomatoes, bouillon cube, diced sweet potato, drained chickpeas and finely chopped dates. Stir well.
- Cover and simmer gently for about 20 minutes until the sweet potato is cooked. Stir occasionally to prevent the stew from sticking.
- Taste and season with salt and pepper. Crumble feta over the top, add fresh parsley and serve with couscous or flatbread. Bon appétit!
Tip: No ras el hanout at home? Mix cinnamon, cumin, paprika and a pinch of pepper; that will also work very well :).
