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Moroccan-Spiced Chickpea and Sweet Potato Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups fresh spinach
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the sweet potato cubes along with the cumin, cinnamon, smoked paprika, turmeric, salt, and black pepper. Stir to coat the vegetables with the spices and cook for 2 minutes.
  • Pour in the drained chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Stir in the spinach and cook just until it wilts, about 2 minutes. Remove the pot from the heat and stir in the lemon juice. Ladle the stew into bowls and top each serving with chopped cilantro.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to reach your preferred consistency. Leftovers reheat well on the stovetop with a little added water to loosen the broth. For a brighter finish, add an extra squeeze of lemon just before serving.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board