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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 3 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach
  • Chopped cilantro and lemon wedges, for serving

Instructions
 

  • Add the onion, garlic, sweet potatoes, carrots, chickpeas, diced tomatoes, and vegetable broth to the slow cooker.
  • Stir in the cumin, cinnamon, ginger, smoked paprika, salt, and black pepper until evenly combined.
  • Cover and cook on low for 6 to 8 hours, until the sweet potatoes are soft.
  • Stir in the spinach and let it cook for 5 more minutes until wilted.
  • Ladle into bowls and top with cilantro and a squeeze of lemon.

Notes

If the stew thickens too much during cooking, stir in a splash of extra broth before adding the spinach. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife