Moroccan chick peas and sweet potato stew with quinoa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the quinoa using the stovetop method or Instant Pot method.

Step 2

Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.

Step 3

In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.

Step 4

Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, 1/4 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.

Step 5

Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.

Step 6

Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

↑Support creators by visiting their site 😊