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Tunisian Stew

Adapted from The Starch Solution by Dr. John Mcdougall
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 4 people


  • 5 cups diced sweet potatoes peel the potatoes
  • 1 medium onion chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 2 tsp ginger finely chopped or minced
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground coriander
  • 2 cans coarsely chopped tomatoes fire roasted tomatoes are my favorite
  • 2 cans chickpeas drained and rinsed
  • 1 cup green beans
  • 1.5 cups vegetable broth/ water low sodium/no oil broth
  • 1 tbsp peanut butter optional
  • 1/4 cup coarsely chopped cilantro


  • Put the onion, peppers, ginger, and garlic into a large saucepan. Stir in 1/3 cup of water and cook, stirring occasionally, for 5 minutes. Mix the cumin, cinnamon, red pepper and coriander in a small bowl and add to the saucepan. Cook and stir for 1 minute. Add the sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth/water, and peanut butter. Bring to a boil, reduce the heat to low and simmer for 30 min. or until potatoes are tender.  Stir in the cilantro and let the stew rest for 2 minutes before serving.