|480 g||chickpeas (drained)|
|1 kg||sweet potatoes|
|1||yellow bell pepper|
|1 bulb||small fennel|
|2 tbsp||extra-virgin olive oil|
|1 tsp||ground paprika|
|1 tsp||ground coriander seeds|
|½ tsp||ground ginger|
|½ tsp||ground cinnamon|
|½ tsp||sea salt|
|½ tsp||black pepper|
|¼ tsp||cayenne pepper|
|2 tbsp||homemade vegetable stock concentrate|
|400 g||canned chopped tomatoes|
|1||lemon (juice, divided)|
|1 tsp||apple cider vinegar (optional)|
|30 g||fresh herbs (mint, parsley, or cilantro) for serving|
|salt to taste|
A bold Rioja, with its notes of spice and acidity, is a wonderful complement to this Moroccan-inspired dish.
Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.
In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.
Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.
Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.