This stew is unlike anything you've had before - and it's going to leave you scraping the bottom of the bowl for every last drop. Sweet potatoes are packed with amazing nutrients like vitamin C and potassium, so mixing them up with these incredible spices and lentils means this dish isn't only delicious - it's also healthy.
Best yet, prep takes just 10 minutes and you can let the slow cooker do its magic all day long while you work and run errands. This easy-to-make-meal is going to become a weekly go-to.
Sweet potato moroccan stew
6-8
10 minutes
5 hours
5 hours 10 minutes
2 pounds sweet potato, peeled, large diced
1 15-oz. can chickpeas, drained
1 onion, small diced
7 cloves garlic, minced
1 15-oz. can diced tomatoes
1 teaspoon cumin
2 teaspoons turmeric
1 teaspoon cinnamon
1 lemon, zested and juiced
1 tablespoon olive oil
1 quart of water or less
2 tablespoons tomato paste (optional for thicker stew)
1½ teaspoon salt
½ teaspoon pepper
In a 6-quart slow cooker, add in all ingredients. Mix well.
Add enough water to the slow cooker so that ingredients are just barely submerged.
Cook on high for 5 hours.
Serve with couscous or rice.
If you want to add a bit of creaminess to top this dish off, we suggest adding a tzatziki sauce. This sauce is traditionally greek and it's made up of strained yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and a bit of dill. You can buy it at the store or whip it up yourself.
We don't suggest adding a lot - because this soup is amazing on its own - but adding just a dollop and stirring it into the stew adds just a bit of creaminess and freshness alongside the fresh cilantro.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links which help support our website. 