Moroccan Chickpea and Vegetable Stew

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 to 2 tbsp harissa paste
• 1 large sweet potato, peeled and cubed
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 2 cups vegetable broth
• 1/3 cup chopped dried apricots
• 2 cups baby spinach
• 1 tsp salt, juice of 1/2 lemon, and cilantro
• cooked couscous, to serve

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion and carrots until soft, 6 minutes.
2. Stir in the garlic, ginger, spices and harissa for 1 minute.
3. Add the sweet potato, chickpeas, tomatoes, broth, apricots and salt. Simmer partly covered until the sweet potato is tender, about 20 minutes.
4. Stir in the spinach until wilted, then the lemon juice. Taste for salt.
5. Serve over couscous with cilantro.

TipHarissa heat varies a lot by brand. Start with 1 tbsp and add more at the end.