Moroccan Chickpea and Vegetable Stew

Ingredients

0 of 22 out on the counter

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 tsp garlic powder
• 3 medium carrots, diced
• 1 medium sweet potato (300 g, peeled), in ¾-inch cubes
• 1 red bell pepper, diced
• 2 tbsp tomato paste, no salt added
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp black pepper
• 1 can (14.5 oz) no-salt-added diced tomatoes, with the juice
• 2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained
• 3 cups water
• ¼ cup dried apricots, chopped
• 4 cups chopped kale, stems removed
• 3 tbsp lemon juice
• ¼ cup chopped parsley
• ½ tsp salt

All set! Everything is out. Time to bake.

Method

1. 1Set a big pot on medium heat and warm the oil. Cook the onion for 5 to 6 minutes, until soft.
2. 2Add the carrots, sweet potato and bell pepper and stir for 2 minutes. Stir in the tomato paste, garlic powder, cumin, coriander, paprika, turmeric, cinnamon, ginger and black pepper and cook 1 minute, until the spices smell warm.
3. 3Pour in the tomatoes with their juice, the chickpeas, the water and the apricots. Scrape up anything stuck to the bottom. Bring to a boil.
4. 4Turn the heat down, cover and simmer. At 5,300 ft the sweet potato needs about a quarter longer than at sea level: 25 to 30 minutes, until a fork goes through a cube with no push.
5. 5Stir in the kale and the salt and simmer uncovered 5 minutes, until the kale is soft and the stew has thickened a little.
6. 6Off the heat, stir in the lemon juice and parsley. Taste and add more lemon, not salt, if it needs a lift. Serve in bowls for dinner.
7. 7Cool leftovers within 2 hours, then refrigerate for up to 4 days or freeze flat for 3 months. Reheat soup-style, to a boil, stirring.