Moroccan Stew

Intro Paragraph

Equipment:

• Saucepan

• Cutting board

• Knife

• Peeler

• Garlic press

• Spatula or large spoon

Ingredients:

• 1 large onion, diced

• 2-3 cloves garlic, pressed

• 1 knuckle fresh turmeric, grated

• 1 knuckle ginger, grated

• 2 large sweet potatoes, peeled and diced

• 1 can chickpeas, rinsed and drained

• 7/8 dried apricots, halved (optional)

• 2 cans of tomatoes (diced OR smooth)

• 2 cups organic vegetable broth

• 2 generous handfuls of spinach, roughly chopped

• 2 tbsp coconut oil

• 1 generous tsp paprika

• 1 generous tsp cumin

• 1/2 tsp coriander

• Chilli flakes (to taste)

• 1 cinnamon stick

• Salt (to taste)

• Lemon wedges, yogurt and hummus to garnish (optional)

Process:

1. Add the coconut oil to a large sauce pan, and warm over low-medium heat.

2. Add the onion, garlic and a sprinkle of salt; cover and sweat until onions are soft.

3. Add turmeric and ginger and sauté for 3-5 minutes with the lid on. Repeat this step with the sweet potatoes.

4. Stir in chickpeas and cook for another 5 minutes.

5. Add the ground spices (chilli flakes too, if using) and stir well, coating the chickpeas, onions, and sweet potatoes.

6. Pour in the vegetable broth, then add the apricots and cinnamon stick. Cover and simmer for 15 minutes, adjusting the heat as necessary.

7. Stir in the tomatoes, then bring to a boil. Once boiling, reduce heat, cover, and simmer, continuing to stir occasionally. Let simmer for as long as time allows.

8. Approximately 15 minutes before serving, remove the lid and increase heat. Stir in spinach and cook until thoroughly wilted. Another option is to stir the spinach in once the stew is plated.

9. Garnish with a scoop of plain unsweetened yogurt or hummus, a wedge of lemon and ground black pepper.