Moroccan Chickpea Stew

Another Meatless Monday idea! Usually you think Stew=Fall/Winter, but you will crave this year round. Use whatever veggies you have on hand, squash and zucchini is also a great addition. This is a filling meal and really, really delicious!

Serves 6 as a main course Takes about an hour from prep to serving

Ingredients: 1small chopped onion

2 minced garlic cloves

2 tsp ground cumin 2 tsp ground coriander 1/2 tsp cayenne pepper,

1 tsp garam masala

1/2 tsp curry powder

1 pinch salt

2 potatoes, cut into 1/2-inch cubes 1 sweet potato, cut into 1/2 inch cubes

1 (14.5 ounce) can diced tomatoes, undrained

1/2 can tomato paste

water

1 (14.5 ounce) can chickpeas, drained and rinsed

1 bunch kale, ribs removed, chopped

1/2 cup chopped fresh cilantro

Directions: Heat the olive oil in a large heavy bottomed pot over medium heat; cook the onion and garlic in the hot oil until the onions are soft, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the both potatoes, and diced tomatoes, and tomato paste to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes. Add the chickpeas to the pot and stir. Cook for about 5 mins until they soften. Then add kale to the pot and simmer about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

We served this with heated Naan bread and couscous.

Cheers!!