I’m a pretty big fan of Moroccan-style cooking; I love the traditional spices (cinnamon, cumin, etc) and use of Mediterranean fruits and vegetables. I found this recipe via the fabulous food blog The First Mess and wanted to share. This dish boasts incredible flavor and really hits the spot on a cold day.
1-2 tablespoons of oil (preferably coconut oil)
1 onion, diced
2-3 tsp ground cinnamon
1-2 tsp ground cumin
1-2 tsp ground coriander
1-2 cloves of garlic, minced
3-4 dates, pitted and chopped
2 carrots, chopped
1 large sweet potato, peeled + chopped
1 28-ounce can fire-roasted crushed tomatoes
3 cups veggie stock
1 yellow or orange pepper, stemmed and chopped
1 can chickpeas, drained
salt and pepper to taste
chopped curly kale
cooked brown rice/quinoa/millet/couscous
Heat the oil in a large pot over medium heat. Once hot, lower the heat and simmer the onions. Once soft and translucent, add the cinnamon, cumin, coriander and chili flakes. Sauté and stir until the onions soften even more, for about 15-20 minutes. Stir in the garlic and sauté until fragrant, roughly 1 minute. Combine the chopped dates, carrots and sweet potatoes to the mix. Throw in a bit of salt and pepper. Stir, stir, stir, until the spices coat the veggies evenly. Add in the can of crushed tomatoes and continue to stir. Then, pour in the vegetable stock. Bring the stew to a boil and simmer for about 20 minutes. The sweet potatoes should be soft and tender at this point.
Continue by adding in the chopped peppers (yellow or orange or both) and chickpeas. Season again with salt and pepper, and keep stirring. Once the peppers and sweet potatoes are perfectly soft, add some greens to the pot. Once the greens wilt (this takes about 1 minute or so) the soup is ready for serving. If you are not ready to serve, do not add the greens yet, because nobody likes soggy greens! This soup is great with a brown rice topping (I made brown rice ahead of time, so it is easier to just throw in when ready). Other great toppings include a drizzle of olive oil, lemon zest and chopped herbs.