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