It’s winter in California which means rain, rain, and more rain. That’s good news for my drought prone home state but I find the winter blues creeping in. This dinner is perfect for warming both your body and soul; great for the nights we’ve been having!

The cumin and paprika in it gives it a nice kick that keeps you cozy. Plus, it’s packed with nutrients and, I don’t know about you, but I always feel better about myself when I’m filled with nourishing food.

This would be a perfect dish to bring to a neighbor or to enjoy with family because it makes a lot. And who doesn’t love a yummy stew (that someone else made!) on a cold night?! Consider making it for someone special in your life. (Bonus points if you pair it with a crusty baguette or a side of pre-cooked rice to really round out the meal for your loved ones.)

Side note, I don’t know how I came up with this name but this is what I called it years ago when I first made this dish and it’s sticking. 😉

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Moroccan Stew

Prep time:  10 minutes – Cook time: 35 minutes – Servings: Enough to share 

Ingredients:

• 1/2 onion, chopped
• 4-5 garlic cloves, minced
• 2 Tbs olive oil
• 2 Tbs cumin
• 1 Tbs paprika
• 2 potatoes, cubed
• 2 large carrots, chopped
• 32 ounces of vegetable broth
• 28 ounces of diced tomatoes
• 1 box of chickpeas (~13oz)
• 1 bag frozen kale (or spinach)
• optional: brown rice or bread to serve with

Directions

• Sauté onions and garlic in olive oil until translucent and fragrant
• Add carrots and potatoes for 4 – 6 minutes
• Add cumin and paprika
• Add vegetable broth and bring to boil
• Reduce heat and add tomatoes, simmer for 20 minutes
• Add chickpeas and simmer for 10 minutes
• Add kale during the last 5 minutes so it doesn’t go brown
• Scope and serve

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