Vegan Domoda Served Over Couscous

Ingredients

• Couscous
• 1 medium yellow onion
• 2 medium sweet potatoes
• 1 can of chickpeas and chopped tomatoes
• 1 red bell pepper
• 2 cloves of garlic (crushed)
• Bunch of kale
• Bunch of cilantro
• Olive oil
• 4 cups of stock (we used ina parmans kitchen chicken flavored stock powder)
• 2 tablespoons of tomato paste
• 2 tablespoons of chopped pickled jalapeno
• 1/2 teaspoon chermoula blend
• 1/2 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 cup of peanut butter
• Pinch of paprika
• Pinch of cayenne pepper
• 1 tablespoon curry spice

Method

1. Preheat oven to 180 degrees Celsius
2. Peel sweet potato and cut it into cubes, combine sweet potato cubes with olive oil, cinnamon, cumin, cheramolua, paprika, salt and pepper
3. Line a baking tray with baking paper and top it with your sweet potato
4. Put the baking tray with sweet potato in the oven for 30 mins, shake it up every 10 minutes
5. While the sweet potato is roasting, roughly chop onion and bell pepper proceed to saute onion until translucent and golden, then add garlic until fragrant
6. Add bell pepper and saute until soft
7. Proceed to add your curry spice, pinch of cayenne pepper, 2 tablespoons of jalapeno then cook until fragrant
8. Finally add your tomato paste and peanut butter with a 1/4 cup of your stock, mix well to incorporate the flavours
9. Then add your canned tomatoes with the rest of your stock
10. Bring to a boil, reduce heat and cover for 15 mins
11. After the sweet potato is done, apply the same method for chickpeas for 10 minutes until crispy on the outside
12. Add chickpeas and roasted sweet potato into the stew along with 3 handfuls of kale
13. Prepare couscous as per instructions
14. To serve, place a portion of your couscous in a bowl, then top it off with your domoda and top if off with cilantro