Recipes

What’s Cooking in My Kitchen? 

I love having a meatless dish at least once a week. This one is filled with Moroccan flavors. It offers a little sweet and spicy to your meal!

 

october 2015 newsletter

SPINACH-CHICKPEA STEW

INGREDIENTS

2 tbsp. ghee or coconut oil

1 cup chopped yellow onion

3 cloves garlic, minced

1/4 tsp. ground cumin

1 tsp. ground coriander

2 tsp. sweet paprika

Pinch of saffron(optional)

1 1/2 cups vegetable broth(low sodium)

4 small red or yukon gold potatoes, cut into 1/4-inch cubes

2 15-ounce can chickpeas, rinsed

1 14.5-ounce can diced fire-roasted tomatoes

3 cups chopped baby spinach

1/4 cup golden raisins

Sea salt and freshly ground pepper to taste

Directions:

In a large saucepan over medium high heat, heat the oil. Add the onion, garlic, cumin and coriander and cook until onion is golden brown, about 4-5 minutes. Stir in the sweet paprika, saffron, broth, potatoes, chickpeas and tomatoes. Bring the stew to a boil then reduce to low. Cover and simmer until the potato is cooked through, about 10 minutes. Add the chopped spinach and raisins and cook until the spinach is wilted and the raisins have plumped, about 3 minutes. Season with salt and pepper.  Serve over brown rice or for a more protein packed dinner, quinoa.  *adapted from cooking.com