Moroccan Chickpea Stew

Step 1

Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste.

Step 2

Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.

Step 3

In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.

Step 4

Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.

Step 5

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

Step 6

Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.