Step 1

Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent. Add minced garlic and spices. Sauté for an additional minute.

Step 2

Add cubed sweet potatoes, gold potatoes, carrots, garbanzo beans, dried lentils, diced tomatoes, and vegetable broth. Bring to a rapid boil, then reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.

Step 3

After, remove lid and add coconut sugar + kale or spinach. Cook for an additional 5 minutes (uncovered). If needed, you can thin the stew by adding extra vegetable broth, water, or coconut milk.

Step 4

Serve vegan moroccan stew alone or with rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with cilantro (optional).