Moroccan-Spiced Chickpea and Sweet Potato Stew Recipe

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and cut into 1/4 inch disks
• 1 celery rib, cut into thin slices
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sugar
• 2 small or 1 medium sweet potato, peeled and cut into roughly 1/2 dice
• 8 oz (226g) green beans, trimmed and cut into short lengths
• 1 x 14.5oz (411g) can chick peas, drained and rinsed
• 1 x 14.5 oz (411g) can tomatoes
• 2 1/4 cups (1 pint, 568ml) vegetable broth (stock)
• salt and pepper
• 2 tablespoons minced fresh parsley.

Directions