MOROCCAN-SPICED CHICKPEA AND SWEET POTATO STEW
Fragrant spices and colorful vegetables punctuate this exotic stew that satisfies all the special diets at your table! This vegan, gluten-free medley is so hearty and delicious, even carnivorous folk will enjoy it! Serve as a side with Easter dinner, or as a main course over rice or couscous.
WHAT YOU'LL NEED
1 tbsp. olive oil
1 large yellow onion, chopped
1 large carrot, chopped
2 large sweet potatoes, peeled
8 ounces green beans, trimmed and
cut into 1-inch lengths
2 garlic cloves, minced
1 tsp. grated fresh ginger
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 (15.5 oz) can chickpeas,
rinsed and drained
1 (14.5 oz) can diced tomatoes,
1 ½ cups vegetable broth
Salt and freshly ground pepper
Few pinches cayenne pepper optional
2 tbsp. minced fresh parsley or cilantro
1 tsp. fresh lemon juice
HOW YOU'LL MAKE IT
Heat the oil in a large pot over medium heat.
Add the onion, carrot, garlic and ginger.
Cover and cook until softened, about 10 minutes.
Stir in the coriander, cumin, turmeric, cinnamon and nutmeg.
Add the sweet potatoes, green beans, chickpeas and tomatoes.
Stir in the broth and bring to a boil.
Decrease the heat to low and season with salt and pepper to taste, add cayenne if you like more heat.
Cover and simmer until the vegetables are tender, about 20 minutes.
Uncover, stir in the parsley or cilantro and lemon juice, and cook for 10 minutes longer.
Taste and adjust the seasonings, if needed.