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Moroccan-style vegetable + chickpea stew Recipe

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This recipe for Moroccan-style vegetable + chickpea stew, by , is from Food to Share, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marie Hewitt


canola oil
1 medium onion, small dice
2 ˝ tsp ground cinnamon
1 ˝ tsp ground cumin
1 ˝ tsp ground coriander
1 tsp curry powder
1 tsp chili powder
1 tsp grated ginger
1 ˝ cloves of garlic, minced
4 dates, pitted + chopped
2 carrots, chopped (1/2 inch pieces)
1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
1 28-ounce can diced or crushed tomatoes
3 cups vegetable stock
1 yellow pepper, stemmed and chopped (1/2 inch pieces)
19 ounce can cooked chickpeas – we added 2 cans
salt + pepper
couple handfuls of chopped greens

Heat the oil in a large soup pot over medium heat.
Add the onions and lower heat until sizzling quietly.
Add the spices when the onions are soft and translucent.
Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Add the chopped dates, carrots and sweet potatoes.
Season with salt and pepper.
Stir to coat the vegetables in the spices and oil.
Add the tomatoes and stir.
Add the vegetable stock.
Bring the soup to a boil and simmer until the sweet potatoes are tender, about 10-12 minutes.
Add the chopped yellow peppers and chickpeas and stir the soup.
Season with salt and pepper.
Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes.
Add the greens to the pot (and more stock if necessary) and cook until just-wilted, about 1 minute.

Personal Notes:
Personal Notes:
Make sure to coat the veggies with the spices. I don't usually add the greens. Like many stews, it's even better the next day.




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