Moroccan Chickpea Stew

• 2 cans (15 oz each) chickpeas
• 2, cubed sweet potato
• 1 can (28 oz) canned diced tomatoes
• 4 cups, chopped kale
• 1, diced yellow onion
• 4 cloves, minced garlic
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 3 cups vegetable broth
• 3 tbsp olive oil
• 1 lemon

Instructions

1. Heat olive oil in a large pot. Cook the onion 5 minutes, then add the garlic and spices and stir 1 minute.
2. Add the sweet potato, chickpeas, tomatoes, and broth.
3. Bring to a simmer and cook 25 minutes until the sweet potato is tender.
4. Stir in the kale and cook 5 minutes until wilted.
5. Finish with a squeeze of lemon and season with salt.
6. Serve as is or over couscous. Keeps 5 days and freezes well.

Tips

• The cinnamon may sound unusual in a savory dish, but it is classic Moroccan and makes the whole pot sing.

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