Moroccan Sweet Potato & Chickpea Stew

Ingredients

  • 2 cups uncooked quinoa
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 15oz of diced tomatoes
  • 2 cups vegetable broth
  • 1 1/2 cups cooked chickpeas (about one 15oz can, drained & rinsed)
  • 3 cups spinach

Preparation

  1. Cook the quinoa and set aside.
  2. Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into 1/2″ dice.
  3. Heat 2 tablespoons olive oil in a large pot. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
  4. Add in spices, stir about 30 seconds, then add diced tomatoes and broth.

  5. Bring to a boil, then add sweet potatoes and chickpeas. Simmer 25 to 30 minutes until the potatoes are tender.
  6. Stir in 3 cups spinach in the last 2 minutes.

Notes

Adapted from this recipe.

I usually use fresh tomatoes and omit the spinach when I want to make it kid-friendly. Kale or collard greens work well too.