Moroccan Chickpea Stew

This Moroccan Chickpea stew is filled with tons of vegetables but is hearty and comforting. It's easy to make, is healthy and totally delicious!

Soups should be warm, comforting and nourishing, and thanks to a vibrant spice profile, this Moroccan chickpea stew is just that. Made from sweet potatoes, tangy canned tomatoes and creamy tender chickpeas, the thick vegan soup is great for a long winter days when you want to whip up an easy soup to feed the whole family. It's packed with bold flavour from spices like cinnamon, cumin and paprika too. Even better? It takes just 30 minutes from  start to finish and gluten-free.

This Moroccan chickpea stew recipes is the perfect combination of protein, vegetables, carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.

While the soup is vegan, it is easy to add meat if you wish. This Moroccan chickpeas stew is totally adaptable, so you can add extra vegetables or swap out the legumes however you'd like it.

Ingredients:

• 2 tbsp cooking oil
• 1 onion, diced
• 4 cloves garlic, chopped finely
• 2 medium sweet potatoes, cut into cubes
• 2 cans of chickpeas, drained
• 1 can of chopped tomatoes
• 1 cup vegetable stock
• 1½ tsp cumin
• 2 tbsp curry powder
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• 1/8  tsp cayenne pepper
• salt & pepper to taste
• 1 tbsp brown sugar
• 2 cups kale, chopped

Method:

Heat the vegetable oil in a large pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.

Next add the sweet potatoes and chickpeas and mix them together.

Add the chopped tomatoes, vegetable stock and brown sugar and mix everything together, letting the stew come to a light boil.

Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the sweet potatoes are tender.

Remove the lid and add the chopped kale. Mix together until the kale is wilted.

Serve as it is or top with some fresh coriander or parsley.