Last week sometime, I found myself with some yams that needed to be cooked, but I didn’t really have any idea what to do with them. I also wanted to make a one-pot meal since I was being lazy, so that led me to the idea for a Moroccan-inspired stew with garbanzo beans. It was really delicious and it truly was a one-pot meal.

Moroccan-Inspired Stew

2 medium yams (or sweet potatoes), peeled and diced

1 onion, chopped

1 can garbanzos, drained and rinsed

1 can diced tomatoes, drained and rinsed (or substitute fresh tomatoes)

1/4 cup raisins

2 tsp cumin

1 tsp cinnamon

1/4 tsp ground ginger

pinch of cayenne

2 cups veggie stock

S&P to taste

In a large skillet, saute the onions and sweet potatoes in about 1 TB of olive oil. When the potatoes are about halfway cooked, add the spices and allow them to toast for about a minute. Add the garbanzos, tomatoes, raisins and veggie stock and crank the heat up to medium high. The stock will cook off a bit, leaving a thickened stew. Taste and season with S&P. Garnish with some fresh mint and serve over cous cous.