Moroccan Sunset Chickpea & Sweet Potato Stew

Ingredients

• 1 tablespoon Olive oil
• 0.5 medium Yellow onion
• 2 cloves Garlic
• 1 inch piece Fresh ginger
• 0.5 inch piece Fresh turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Ground fenugreek
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Black pepper
• 1 can No-salt-added crushed tomatoes
• 2 cups Water
• 1 medium Sweet potato
• 1 medium Carrots
• 1 can Canned chickpeas
• 3 cups Fresh spinach
• 2 tablespoons Fresh lemon juice
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh parsley
• 1 large Bay leaf
• 0.5 teaspoon Sumac
• 0.25 teaspoon Red pepper flakes

Instructions

1. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
2. Add the minced garlic, grated fresh ginger, and grated fresh turmeric (or ground turmeric) to the pot. Sauté for 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander, sweet paprika, ground fenugreek (if using), ground cinnamon, and black pepper. Toast for 30-60 seconds until aromatic, being careful not to burn the spices.
4. Pour in the no-salt-added crushed tomatoes and water. Add the diced sweet potato, sliced carrots, bay leaf, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sweet potato and carrots are tender.
5. Stir in the rinsed and drained chickpeas. Continue to simmer for another 5 minutes to allow flavors to meld. Remove and discard the bay leaf.
6. Stir in the fresh spinach until it wilts, then add fresh lemon juice, chopped fresh cilantro, chopped fresh parsley, and sumac (if using). Taste and adjust seasoning with additional spices, herbs, or lemon juice as desired. Serve immediately.

Nutrition (per serving)