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Moroccan Stew
Ingredients
- 1 tsp olive oil
- 1 yellow onion, diced
- 8 garlic cloves, diced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch of cayenne
- 1/2 tsp salt
- 14.5 oz can diced tomatoes
- 2 cans chickpeas
- 1 sweet potato, cubed
- 4 cups vegetable broth
- 2 cups chopped spinach
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Directions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3 minutes.
- Add spices (not salt) and sauté for another minute.
- Add canned tomatoes, chickpeas, sweet potato, and broth. Season with 1/2 tsp salt. Reduce heat to medium low and cook for 20-30 minutes, or until sweet potatoes are tender.
- Remove soup from heat and stir in chopped spinach before serving.
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