Moroccan Stew

makes 4 servings


1 tsp. olive oil

1 yellow onion, diced

8 garlic cloves, diced

1 tsp. ground cinnamon

1 tsp. ground cumin

1 tsp. paprika

A pinch of cayenne

14.5 oz. can diced tomatoes

2 cans chickpeas

1 sweet potato, cubed

4 cups vegetable broth

1/2 tsp. salt

2 cups chopped spinach


1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3 minutes.

2. Add spices (not salt) and sauté for another minute.

3. Add canned tomatoes, chickpeas, sweet potato, and broth. Season with salt. Reduce heat to medium low and cook for 20-30 minutes, or until sweet potatoes are tender.

4. Remove soup from heat and stir in chopped spinach before serving.