Moroccan Chickpea & Sweet Potato Stew with Quinoa

I've been eyeing this stew for about a month now, ever since I saw it posted on A Couple Cooks, and recently got around to making it. And, boy, am I glad I finally did! It's quite simple and brings together lots of vibrant flavors. A wonderful mixture of spices adds a bit of an exotic flare, while the yogurt, lemon, and cilantro keep it light and fresh.

I love that each of the ingredients not only brings a unique flavor to this dish, but also that they each contribute their own big nutritional punch. There's lots of protein, antioxidants, and vitamins in that bowl up there. This is one of those dishes you can not only enjoy for its great flavors, but also for its powerful nutritional offerings. 

Enjoy!

Notes: Obviously, fresh chickpeas are best, but canned will also be delicious. This stew can be served with brown rice or quinoa. A quick note on the quinoa: I prefer to sprout my quinoa whenever possible, to increase the nutritional and digestive benefits, but non-sprouted quinoa will also work just fine. The directions for this are the same as I have written below, just exclude the "day before" instructions. The stew itself is fairly flexible. I can imagine that a number of diced vegetables would make a great addition; feel free to throw in some of what you have on hand.  

Adapted from A Couple Cooks

Moroccan Chickpea & Sweet Potato Stew with Quinoa

sprouted quinoa
2 cups dry quinoa
2 cups water
2 tablespoons yogurt

3/4 teaspoon fine-grain sea salt
2 cups water

stew
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 garlic cloves, pressed

1 teaspoon paprika
1 teaspoon ground cumin
1/2 teasoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon fine-grain sea salt
1/2 teaspoon black pepper
2 pinches cayenne pepper

2 cups vegetable broth
1 15-ounce can diced tomatoes
2 large (about 1 3/4 pounds) sweet potatoes, diced into bite-sized pieces
1 1/2 cups cooked chickpeas
3 cups spinach
Juice of half a lemon

garnish
1/4 cup chopped fresh cilantro
Zest of one lemon
Plain, whole-milk Greek yogurt

sprouted quinoa
(The day before...) In a glass bowl, mix together the quinoa, the first two cups of water, and 2 tablespoons of yogurt. Cover and place in a warm place for 12-24 hours.

When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear. Add rinsed quinoa to a medium pot with the salt and the last two cups of water. Bring to a boil, then cover and simmer for 12-15 minutes. Fluff with fork and set aside.

stew
Heat the olive oil in a large pot. Add the onion and saute for 5 minutes. Add garlic and saute for 30 additional seconds.

Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, salt, and black pepper. Stir for 30 seconds. Add vegetable broth and diced tomatoes. Bring to a boil, then add sweet potatoes and chickpeas. Simmer the stew for 25 - 30 minutes, until the potatoes are tender. Stir in spinach and fresh lemon juice in the last 2 minutes.

Serve stew with quinoa. Garnish with cilantro, lemon zest, and a dollop of Greek yogurt.

Yield: Serves 4-6

Pumpkin & Feta Muffins

Now that our garden is literally overflowing with pumpkins, we're taking advantage of the bounty and trying to use as many as we can. Pumpkin is making its way into lots of things lately: bread, more bread, tarts (like this one), gnocchi, on dinner plates simply roasted with butter and salt, and now in these tasty little muffins.

I've had my eye on these guys for a while. I quite enjoy savory baked goods and these muffins do not disappoint. You'll notice a few interesting ingredients but I assure you that they are wonderful complimenting flavors. The squash lends a hint of sweetness, the feta a bit of salt and creaminess; the mustard is not overpowering, but rather hints in the background, as does the black pepper and Parmesan. Really, these muffins are a great way to use up a little more of that wonderful winter squash. I can imagine they'd make a perfect addition to a Thanksgiving meal, too! I hope you enjoy...

Notes: The first time I made these muffins I could tell the had a lot going for them... Unique, savory, wonderful flavor combinations, yada yada. BUT the only thing was that they were quite dry. Interestingly enough, the original recipe doesn't call for a speck of oil. Not one drop. I'm not sure why this is, but on my second batch I decided olive oil was definitely making its way into the mix. Cha-ching! That was all these little muffins needed. The olive oil adds the perfect amount of moisture and compliments the other earthy/savory flavors perfectly. I also increased the amount of pumpkin from 2 cups to 3, because pumpkin is delicious. Two more things: As noted in the recipe below, butternut squash may be used in place of the pumpkin. And, as usual, feel free to use exclusively all-purpose flour in place of the whole-wheat pastry, if you prefer.

Adapted from Martha Goes Green, as seen on 101 Cookbooks

Pumpkin & Feta Muffins

3 cups cubed pumpkin (or butternut squash), cut into 1/2-inch cubes
extra-virgin olive oil
salt and pepper to taste

1 1/4 cups whole-wheat pastry flour (or spelt flour)
3/4 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground black pepper

2 eggs, lightly beaten
1 cup whole milk
1/2 cup extra-virgin olive oil
2 teaspoons whole-grain mustard
1/2 cup sunflower seeds kernels
3/4 cup freshly grated Parmesan
2/3 cup crumbled feta
1 large handful spinach, chopped
2 tablespoons chopped parsley (or cilantro)

Preheat oven to 400°F. Generously grease a 12-hole muffin pan with olive oil and set aside. (I always have a little bit of batter left after filling the 12 muffin holes, so you can choose to also grease 2 additional muffin holes in another pan, or grease a little loaf pan. I do the latter.)

Place the cubed squash on a baking sheet. Drizzle with a little olive oil and add a few sprinkles of salt and pepper. Toss to evenly coat the squash and bake for 20-25 minutes, or until cooked through. Set aside to cool.

In a large bowl, whisk together the flours, baking powder, salt, and pepper. Set aside.

In a medium bowl, whisk together the eggs, milk, olive oil, and mustard. Stir in the sunflower seed kernels, Parmesan, and 3/4 of the feta. Add 3/4 of the roasted squash cubes, then gently fold in the spinach and parsley.

Add the wet ingredients to the dry and gently fold just until the batter comes together; be careful not to over mix. Spoon the mixture into the prepared pan(s), filling each muffin hole 3/4 full. Top each muffin with a bit of the remaining squash and feta. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let the muffins cool for a few minutes in the pan, then turn them out onto a cooling rack.

Yield: 12-14 muffins