Moroccan Chickpea Stew

Ingredients

• Lemon juice (1 tablespoon)
• Fresh cilantro (1/4 cup, chopped)
• Salt and pepper (to taste)
• Ground cinnamon (1/2 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Vegetable broth (4 cups)
• Canned diced tomatoes (1 can)
• Canned chickpeas (2 cans, drained and rinsed)
• Sweet potato (1, peeled and diced)
• Red bell pepper (1, diced)
• Carrots (2, diced)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced carrots, red bell pepper, and sweet potato. Cook for another 5 minutes, stirring occasionally.
4. Add the drained and rinsed chickpeas, canned diced tomatoes, vegetable broth, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the vegetables are tender.
6. Stir in the chopped fresh cilantro and lemon juice.
7. Taste and adjust the seasoning if needed.
8. Serve the Moroccan chickpea stew hot, garnished with additional cilantro if desired.