I have a torrid love affair with chickpeas. Can't get enough of them: Sprouted, stewed, fried, mashed, slow cooked.
This stew is a gorgeous blend of a whole mess of amazing spices. As it cooks the scent will virtually permeate everything within a 20 foot radius, so close your bedroom door or your clothes will smell like a Moroccan restaurant for weeks (which isn't such a bad thing as far as I am concerned).
Don't stress out about chopping up onions and garlic. It's much more simple than a lot of people think. We chefs are very particular about it because they have to be. It is all about making everything the same size so it cooks evenly. At home I hardly ever worry about it. Of course you don't want huge chunks paired with tiny little slivers, so aim to chop everything relatively the same size.
If you really hate cutting up onions just whack them into the food processor and pulse until the pieces are about 1/4 inch in size. And, while most chefs would consider it a sin to use pre-chopped garlic, I am a big fan and always have some on hand when I don't want to have "garlic hands"
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
½ teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 tsp red pepper flakes (or more if you like it spicy)
1 tsp ras al hanout (optional, but if you can find it buy some...it makes everything taste amazing)
2 pinches cayenne pepper
2 cups vegetable broth
1 15-ounce can diced tomatoes
2 large sweet potatoes (about 1 ¾ pounds), cut into 1/2-inch pieces
15 ounce can chickpeas, drained (or 1½ cups cooked)
3 cups baby kales (or spinach)
2 tablespoons chopped fresh cilantro or parsley, for garnish
1 lemon, for garnish
2 cups cooked quinoa
1. Heat oil in a large pot over medium heat for about 30 seconds. Add onions and garlic and turn to medium low. You want to "sweat" the onions for about 7 minutes. Resist the urge to cook them quickly. This helps to evaporate some of the water and concentrates the onion flavor. Slow and steady wins the race. Stir occasionally, but you don't have to slave away at the stove.
2. Add the spices and saute another 2 minutes or until fragrant. Don't skip this step. This method allows the spices to "bloom" and become more potent. (This is especially important if you have older spices that have lost much of their aroma.)
3. Add diced tomato and broth and turn heat to medium. Bring to a light boil, add sweet potatoes and chickpeas. Simmer for about 25-30 minutes or until the potatoes are tender.
4. Stir in baby kale (or spinach) and simmer for another 2 minutes or until spinach has wilted. Serve in bowls over quinoa and garnish with parsley and a squeeze of lemon.