Moroccan Chickpea Stew

Ingredients

• 15 oz. can organic chickpeas or garbanzo beans, drained and rinsed
• 28 oz. can organic diced tomatoes
• 4-5 organic carrots, peeled and sliced in 1/2-inch rounds
• 2-3 small organic Sweet potatoes or yams, peeled and cut in 1/2-inch rounds
• 1 large sweet onion, cut in pieces for Sautéing
• 1 container organic baby spinach
• 2-3 garlic cloves, minced
• olive oil for sautéing
• 8 oz. organic vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1/2 teaspoon kosher Salt
• 1/2 teaspoon ground pepper
• Couscous
• grated carrots
• raisins or currants

Directions

1. Sauté onions and garlic in olive oil for ten minutes.
2. Add carrots, Sweet potatoes, and diced tomatoes and simmer for ten minutes.
3. Add vegetable broth, chickpeas, cumin, chili powder, turmeric,
4. cinnamon, nutmeg, salt and pepper. Simmer until carrots and sweet potatoes start to soften,
5. Add baby Spinach and Simmer until potatoes and carrots are soft.
6. Serve over couscous. Add grated carrots and raisins or currants to couscous to make it more interesting.
7. For a gluten-free meal use rice instead of couscous.