Sweet Potato and Chickpea Moroccan Stew - Brand Points Plus Canada

Sweet Potato and Chickpea Moroccan Stew

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Sweet Potato and Chickpea Moroccan Stew

  • Author: Campbell’s
  • Total Time: 90
  • Yield: 8 1x


  • 1 tbsp (15 ml) olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp (5 ml) ground turmeric
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground ginger
  • 1/2 tsp (2 ml) ground cumin
  • 1 can (19 oz/540 ml) red lentils, canned and drained 
  • 1 can (19 oz/540 ml) chickpeas, canned and drained 
  • 2 cups (500 ml) V8 Vegetable Cocktail
  • 2 tbsp (30 ml) tomato paste
  • 12 oz (340 g) sweet potato, peeled and diced
  • 4 cups (1 L) Campbell’s Low Sodium Chicken Stock, prepared as per package directions
  • 1 cup (250 ml) dry couscous
  • 1/2 cup (125 ml) chopped fresh parsley
  • 1/2 cup (125 ml) chopped fresh coriander
  • pomegranate seeds, optional 


  1. Heat oil in large stockpot over medium-high heat. Add onion; sauté for 3 — 5 minutes or until beginning to soften. Add garlic; sauté for 3 minutes more.
  2. Add turmeric, cinnamon, ginger and cumin; stir to coat. Stir in lentils and chickpeas. Stir in V8 Vegetable Cocktail and tomato paste; simmer over low heat for 15 minutes. 
  3. Add sweet potato and prepared Campbell’s Low Sodium Chicken Stock; simmer over low heat for 1 hour. 
  4. Meanwhile, prepare couscous according to package directions. Once all water is absorbed, fluff couscous with a fork. Add to stew; cook until stew is thickened. 
  5. Portion into bowls. Garnish with parsley, coriander and pomegranate seeds (if using). 


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