Moroccan Chickpea Stew

INGREDIENTS

• 2 cups dry quinoa
• 1 large onion
• 3 cloves garlic
• 2 large sweet potatoes (about 1 ¾ pounds)
• 2 tablespoons olive oil
• 1 teaspoon each paprika and ground cumin
• ½ teaspoon each ground coriander, ground turmeric, and ground ginger
• ¼ teaspoon ground cinnamon
• ½ teaspoon each kosher salt and ground black pepper
• 2 pinches cayenne pepper
• 1 15-ounce can diced tomatoes
• 2 cups vegetable broth
• 15 ounce can chickpeas, drained (or 1 ½ cups cooked)
• 3 cups baby spinach (or chopped spinach)
• 2 tablespoons chopped fresh cilantro, for garnish
• 1 lemon, for garnish
• 1 cup Greek yogurt, for garnish

METHOD

1. Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste. 
2. Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
3. In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
4. Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
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 the spinach in the last 2 minutes.
6. Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.