Moroccan Vegetable Stew with Chickpeas and Sweet Potatoes

Ingredients

• 2 medium Sweet potatoes
• 1 can Chickpeas
• 1 medium Onion
• 2 medium Carrots
• 1 medium Zucchini
• 1 medium Bell pepper
• 1 can Diced tomatoes
• 2 cups Vegetable broth
• 2 tsp Ras el hanout
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Dairy-free yogurt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds, until it shimmers slightly.
2. 2Add the 1 medium onion to the pot. Cook, stirring occasionally with a spoon, until the onion looks soft and see-through, about 5 minutes. Add the 2 medium carrots, cut into 2.54 cm pieces, and cook for another 3 minutes, stirring often.
3. 3Add the 2 medium sweet potatoes, cut into 2.54 cm cubes, the 1 medium zucchini, cut into 2.54 cm pieces, and the 1 medium bell pepper, cut into 2.54 cm pieces, to the pot. Add the 1 can of diced tomatoes (do not drain) and the 1 can of chickpeas (drained and rinsed). Pour in the 2 cups of vegetable broth.
4. 4Stir in the 2 teaspoons of ras el hanout, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything well to combine all the ingredients.
5. 5Bring the stew to a gentle simmer over medium heat, which is when small bubbles rise consistently to the surface. Once simmering, reduce the heat to low (93.33°C/95°C), cover the pot with a lid, and let it cook for 30 minutes. Check after 30 minutes; the sweet potatoes and carrots should be easily pierced with a fork, and the liquid should have thickened slightly.
6. 6Carefully ladle the hot stew into bowls. Top each serving with a dollop of the 1/2 cup of dairy-free yogurt.

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