Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 tbsp avocado oil (or vegetable oil); 1 onion, chopped; 4 garlic cloves, chopped; 2 medium sweet potatoes, cut into cubes; 15 oz can chickpeas , drained; 2 cups tomato sauce or crushed tomatoes; 1 cup vegetable broth; 1.5 tsp cumin; 2 tsp curry powder; 1 tsp paprika; 0.5 tsp cinnamon; 0.5 tsp turmeric; 0.125 tsp cayenne pepper; salt & pepper to taste; 1 tbsp brown sugar (can sub maple syrup); 2 cups kale, chopped

A hearty vegan and gluten-free Moroccan-inspired stew!

Ingredients

1 tbsp avocado oil (or vegetable oil)
1 onion, chopped
4 garlic cloves, chopped
2 medium sweet potatoes, cut into cubes
15 oz can chickpeas , drained
2 cups tomato sauce or crushed tomatoes
1 cup vegetable broth
1.5 tsp cumin
2 tsp curry powder
1 tsp paprika
0.5 tsp cinnamon
0.5 tsp turmeric
0.125 tsp cayenne pepper
salt & pepper to taste
1 tbsp brown sugar (can sub maple syrup)
2 cups kale, chopped

Instructions

Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and saute for 1-2 minutes.
Next add the sweet potato and chickpeas and mix them together.
Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil.
Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
Remove the lid and add the chopped kale. Mix together until the kale is wilted.
Serve as is or top with some fresh parsley or cilantro.