North African Super Foods Stew
Packed with spinach, sweet potato, and turmeric, which is in the curry powder, this North African Super Foods Stew is a nutritional powerhouse that also brings the flavor! A little spicy and a little sweet, it has got something for everyone. If you’ve got pickier eaters, let them pull out the pieces they like or dip some bread to try the broth.
Ingredients
- 2 Tbsp. canola oil or use coconut or vegetable oil
- 1 Tbsp. curry powder
- 1/8 tsp. cayenne pepper optional
- 1 yellow onion chopped
- 2 cloves garlic minced, about 1 tsp.
- 1 large russet potato peeled and diced, baking
- 1 large sweet potato peeled and diced
- 4 cups reduced-sodium chicken or use vegetable broth
- 1 tsp. salt
- 15 oz. chickpeas drained and rinsed, garbanzo beans
- 3 cups baby spinach
Instructions
- In a large pot or Dutch oven, heat the oil over medium high heat. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
- Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
- Add the potato, sweet potato, broth, and salt, turn the heat up to high, and bring to a boil.
- Reduce the heat to medium-low and allow to simmer, uncovered, for 15 minutes, or until the potatoes are soft.
- Add the chickpeas and spinach and cook for 2 – 3 more minutes, or until the spinach has wilted and the chickpeas are warmed through. Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.
Slow Cooker Directions
- Omit the oil. Add all the other ingredients to the slow cooker, and cook on low for 6 – 7 hours or on high for 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions
- Heat the oil on the sauté setting. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
- Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
- Turn the pot off by using the cancel button, then use a small amount of the broth to deglaze the pot.
- Add all the remaining ingredients to the pot except the spinach.
- Cook on HIGH pressure for 15 minutes. Natural Pressure Release for 10 minutes, then release any remaining pressure, stir in the spinach, and let it sit, covered, for a 3 – 5 minutes to allow the spinach to wilt. Stir and serve.
Notes
Do Ahead or Delegate: Chop the onion, peel the garlic, peel and chop the potatoes (and store the white potato submerged in water for up to one day to prevent browning), chop the baby spinach, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add an extra 1 tsp. of curry powder or serve with harissa.
Tip: Do you have some additional russet or sweet potatoes in your kitchen? Make potato chips with them! They’re tasty and satisfyingly crunchy, but better for you and less expensive than bagged chips at the grocery store. Check out The The Scramble’s recipe for baked potato chips.
Video: Watch Jessica make this on Facebook Live!
Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 247kcalCarbohydrates: 38gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 979mgPotassium: 681mgFiber: 8gSugar: 6gVitamin A: 6837IUVitamin C: 10mgCalcium: 90mgIron: 4mg
Tried this recipe?Let us know how it was!
How to Cook Sweet Potato and Recipes to Get You Started
Thursday 5th of December 2019
[…] North African Super Foods Stew: Warm, nourishing, and so, so flavorful. This is a Scramble favorite. […]
EP3846
Saturday 9th of November 2019
Cooking this in a pressure cooker for 15 minutes is way too long. I cooked the potatoes for 5 mins in my instant pot and they were mushy. Definitely just add the chickpeas and spinach once the instant pot is on warm - they don't need additional cook time.
Jessica Braider
Sunday 10th of November 2019
Thanks so much for the feedback, Emily! We will have our Instant Pot expert take another look at the directions to see if we can improve them.