Saffron-Spiked Moroccan Stew

This is a recipe from "The Vegan Table" cookbook. It was really good as a side dish, but served over cous-cous like the recipe suggested was too dry and weird. I made it without saffron and it was still good. Someday in the distant future when we're not poor students I'll buy some saffron.

Saffron-Spiked Moroccan Stew

1 1/2 cups (350 ml) plus 3 tablespoons (45 ml) water or vegetable stock, divided
1 large-size yellow onion, finely chopped
2 large red bell peppers, seeded and chopped
2 or 3 garlic cloves, minced
2 teaspoons (10 g) light brown sugar
1 teaspoon (2 g) ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 teaspoon (2 g) grated or minced fresh ginger
1/2 teaspoon saffron threads
2 medium sized sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
1 can (15 ounces, or 420 g) diced tomatoes, undrained
2 cups (480 g) cooked chickpeas or 1 can (15 ounces, or 420 g) chickpeas drained and rinsed
salt and pepper to taste

HEat 3 tablespoons water in a soup pot over medium meat. Add onion, peppers, and garlic, and cook until the onions are translucent, 5 to 7 minutes. If the water begins to evaporate, add a little more.
Stir in brown sugar, coriander, cinnamon, cumin, cayenne, ginger, and saffron, and cook for 60 seconds, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low. Simmer until sweet potatoes are tender but not over-cooked, about 30 minutes. Season with salt and pepper then serve.