moroccan vegetable + chickpea stew
2-3 tablespoons of coconut oil (or can use any cooking oil)
1 medium onion, small dice
2-3 teaspoon ground cinnamon
2-3 teaspoon ground cumin
2-3 teaspoon ground coriander
1-2 cloves of garlic, minced
3-4 dates, pitted + chopped (or dried chopped dates)
2 carrots, chopped (1/2 inch pieces)
1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
1 28 ounce can crushed tomatoes
1 yellow pepper, stemmed and chopped (1/2 inch pieces)
2 cups (or one 14-15 ounce can) cooked chickpeas
couple handfuls of chopped greens (kale, chard...)
cooked quinoa/couscous/brown rice
1. Heat the coconut oil in a large soup pot over medium heat. Add onions and lower heat until they are sizzling kind of quietly. Once the onions are a bit soft and translucent, add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the chopped dates, carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.
2. Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot (and more stock if necessary) and cook for 1 minute, or until just-wilted. Check the soup for seasoning and serve it hot with cooked grains, drizzles of olive oil, lemon zest and chopped herbs.
(photo + recipe taken from natural food blogger, The First Mess.)
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