Moroccan-inspired chickpea stew

Step 1/5

• ⅜ onion
• 1¼ cloves garlic
• ¾ carrots
• ⅜ kg sweet potatoes
• ⅜ yellow bell pepper
• ⅜ bulb small fennel
• 40 g kale

• vegetable peeler
• paring knife
• chef's knife
• cutting board

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.

Step 2/5

• ¾ tbsp extra-virgin olive oil
• ⅜ tsp ground paprika
• ⅜ tsp cumin
• ⅜ tsp ground coriander seeds
• ⅜ tsp turmeric
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp sea salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper

• wooden spoon
• large pot

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.

Step 3/5

• 300 ml water
• ¾ tbsp homemade vegetable stock concentrate
• 160 g canned chopped tomatoes

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.

Step 4/5

• 136 g quinoa
• ⅜ tsp cider vinegar (optional)
• ⅜ tsp lemon (juice)

• small saucepan

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.

Step 5/5

• 192 g chickpeas (drained)
• salt to taste
• 12 g fresh herbs (mint, parsley, or cilantro) for serving
• ⅜ lemon (juice)

Add chickpeas to stew and let simmer for approx. 10 min. Before serving, add kale and salt to taste. Serve with fresh herbs and lemon juice. Enjoy!

Enjoy your meal!