Moroccan Chickpea and Vegetable Stew

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 2 medium Carrots
• 1 medium Sweet potato
• 2 15 oz cans Chickpeas
• 1 28 oz can Diced tomatoes
• 2 cups Vegetable broth
• 2 teaspoons Ras el hanout
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, and the 2 cloves of garlic, minced. Cook, stirring occasionally, for 5 to 7 minutes, until the onion looks soft and translucent and the garlic smells fragrant.
3. 3Add the 2 medium carrots, peeled and cut into 1/2-inch thick rounds, and the 1 medium sweet potato, peeled and cut into 1-inch cubes. Cook, stirring occasionally, for 5 minutes.
4. 4Pour in the 2 15 oz cans of chickpeas (drained and rinsed), the 1 28 oz can of diced tomatoes (undrained), and the 2 cups of vegetable broth. Stir in the 2 teaspoons of ras el hanout and the 1/4 teaspoon of cinnamon.
5. 5Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the carrots and sweet potato are easily pierced with a fork.
6. 6Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste and add more salt or pepper if you think it needs it.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the Moroccan Chickpea and Vegetable Stew hot.

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