Moroccan-Inspired Vegan Chicken and Sweet Potato Stew | VegNews

Ingredients

• 2 tablespoons olive oil, divided
• 8 to 12 ounces
• vegan chicken
• , cut into strips
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 2 cups water
• 1 large sweet potato, peeled and cut into ¾ inch chunks
• 4 medium carrots, peeled and sliced about ¼ inch thick
• 1 (15-ounce) can diced fire-roasted tomatoes, undrained
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¾ cup dried apricots, cut in half
• ½ cup chopped fresh parsley, divided
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups cooked couscous, for serving