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LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it’s incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let’s begin.

3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley

1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it’s juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

Wil’s Recipes on Instagram: @mr_wilyeung
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Wil’s Photography + Video on Facebook: wyphotography

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melissa bridge says:

I received my cookbook last week. This is one of the most beautiful cookbooks I now own. Photos for every recipe is a huge plus for me. Everything I have made from this book taste amazing. !!!Thank you!!!

Oroszne suzanne says:

WOW looks so yummy, definitely I v gonna try it! Thank youπŸ˜‹

Jane Ribeiro says:

A wonderful dish! Thank you. I make it frequently.

R. P. says:

Harrira with a Healthy accent. Thanks!!

monnie j says:

I can eat a good soup year round! πŸ˜‹ This is dinner tomorrow! 🍲 πŸ˜πŸ‘πŸΎ

Lisa James says:

I'm making this now. The aroma is filing up my apt on a cold night in NYC. Cant wait to dive into the soup !

Megan Breiding says:

Looks so good! What’s the yield?

Nikita Tooknauth says:

Could I substitute some other type of greens in place of the collards ?

Oliver K. says:

I'm having a hard time finding collard greens in Germany. Would be black cabbage a suitable replacement? Or even pak choi?

Tiara Ambarsari Putri says:

what can i use as the substitute for canned whole tomatoes? do you think fresh tomatoes work? thank you so much!

mimi guzman says:

πŸ˜‹ πŸ˜‹ πŸ˜‹

2075vj says:

I can’t wait to make this. I love your voice. Thanks so much for sharing πŸ™πŸΎπŸ˜‹

Gregory Savage says:

Do yourself a flavor favor, make thesweet raisins as anything but optional.

Shehas Faith says:

Thank you for writing the recipe out in the description that is so helpful. Will make this but as I am familiar with the flavour combos I know that I know this will become part of of routine to make!

S Pratt says:

Hi! What are your thoughts on replacing the sweet potato with butternut squash?

Peter Hendrick says:

I just made this for my wife for dinner. Delicious!!!! Thank you great recipe.

Gigi O. says:

I'm preparing right now! The only ingredient I don't have is cumin seeds. I'm using cumin powder. Is gonna be Amazing! Cheers from Canada!

Kattia Woloshyniuk says:

LOVE this recipe! Prep is super easy for those weeknight meals where you don't want to spend your evening cooking. The fact that it cleans out my pantry and doesn't chop away at the wallet is an added bonus. I usually add in chili flakes and top it with greek yogurt. Delicious!

marybeth koons says:

I made this for my family last night and they loved it!
The flavors all blend so perfectly together.
And … I'd never cooked with collards … YUM!

Shamalee Jayakodi says:

This is my most favorite channel now. I’m addicting.
Love all your style of cooking.

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