Moroccan-Spiced Sweet Potato and Chickpea Stew

Ingredients

• 1 1/2 tablespoons ground cumin
• 3/4 tablespoons coriander
• 3/4 tablespoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons turmeric
• 1 teaspoon crushed red chili, or 1 teaspoon mild paprika
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 tablespoons grated fresh ginger
• 2 tablespoons ras el hanout
• 4 to 5 medium carrots, sliced
• 1 medium parsnip diced
• 2 medium sweet potatoes, peeled and cubed
• 2 roasted red peppers, diced
• 1 tablespoon grated lemon zest
• 1/2 cup dried apricots, roughly chopped
• 4 cups water or broth
• 1 can chickpeas, rinsed and drained
• 6 to 8 cups baby kale or baby spinach
• Lemon wedges, to garnish, optional
• Sliced jalapeno peppers, to garnish, optional
• Chopped cilantro, to garnish, optional
• Vegan or regular yogurt, to serve, optional

Directions

1. Whisk the spices together to make the ras el hanout, unless you’re using a store-bought blend. You’ll have a bit more than 1/4 cup; measure out 2 tablespoons for the stew and transfer the rest to an airtight container for up to a year.
2. Warm the olive oil over medium-low heat and add the onions. Sauté for about 5 minutes, stirring frequently so they don’t take on too much color, until they start to look translucent.
3. Add the ginger and 2 tablespoons ras el hanout. Cook for another minute, stirring frequently.
4. Add the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, then stir everything together well. Raise the heat to medium to medium-high, and put on the lid.
5. Cook for 10 minutes. You want the stew gently bubbling at a low boil during this stretch, so adjust the heat as needed to keep it there.
6. Take off the lid, stir in the chickpeas, and continue cooking for another 10 to 15 minutes, until the parsnips and sweet potatoes are very soft and just beginning to fall apart. Taste, then season with salt, pepper, and additional ras el hanout as you like.
7. Right before serving, fold in the fresh greens. Stir gently until they wilt.
8. Serve with fresh cilantro, a spoonful of yogurt, sliced chili, and lemon wedges.