Moroccan Chickpea and Vegetable Stew

A rich and fragrant Moroccan-spiced chickpea stew with sweet potato and kale.

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed
• 1 sweet potato, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 cups kale, roughly chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper
• Fresh cilantro

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onion 5 minutes.
2. Add garlic and all spices. Toast 1 minute, stirring constantly.
3. Add chickpeas, sweet potato, diced tomatoes, and broth.
4. Bring to a boil then simmer covered 20 minutes until sweet potato is tender.
5. Stir in kale and cook 5 more minutes. Add lemon juice and season with salt and pepper.
6. Serve over quinoa or couscous. Garnish with cilantro.

Notes

Cinnamon in savory dishes is authentically Moroccan and adds a warmth that balances the heat of cayenne. This freezes perfectly.