Moroccan Chickpea Stew

https://choosingchia.com/crockpot-moroccan-chickpea-stew/

Tags: Vegan Stew Hot

Ingredients

• Avocado (or vegetable) oil, 1tbsp
• Onion, 1, chopped
• Garlic cloves, 4, chopped
• Medium sweet potatoes, 2, cut into cubes
• Chickpeas, 15oz can, drained
• Tomato sauce (or crushed), 2 cans
• Vegetable broth, 1 cup
• Cumin, 1.5 1 tsp
• Curry powder, 2 tsp
• Paprika, 1 tsp
• Cinnamon, 0.5 tsp
• Turmeric, 0.5 tsp
• Cayenne pepper, 1/8 tsp
• Salt & pepper to taste
• Brown sugar (or maple syrup), 1 tbsp
• Kale, 2 cups, chopped
• Fresh parsley or cilantro, for serving

Kitchen Tools

• Large pot with lid

Cooking Directions

1. Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.
2. Next add the sweet potato and chickpeas and mix them together.
3. Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil.
4. Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
5. Remove the lid and add the chopped kale. Mix together until the kale is wilted.
6. Serve as is or top with some fresh parsley or cilantro.

Notes

1. Store leftovers in the fridge for 5 days or in the freezer for 3 months.
2. Add any vegetables you love to this stew.