Ingredients
1½tbspground cumin
¾tbspcoriander
¾tbspground ginger
2tspcinnamon
2tspturmeric
1tspred chili,crushed (for a spicy stew), or 1 tsp mild paprika
2tbspolive oil
1large onion,(6 to 8 oz) diced
3tbspfresh ginger,grated
2tbspRas el Hanout
5medium carrots,(about 1 lb) sliced
1medium parsnip,(about ¾ lb) diced
2medium sweet potatoes,(about 1 lb) peeled, cubed
2roasted red peppers,from a jar, or homemade, diced
1tbsplemon zest,grated
½cupapricots,dried, roughly chopped
4cupswater,or broth
15ozchickpeas,(1 can) rinsed, drained
8cupsbaby kale,or baby spinach
lemon wedges,to garnish, optional
jalapeno peppers,sliced, to garnish, optional
cilantro,chopped, to garnish, optional
vegan or regular yogurt,to serve, optional
Preparation
Whisk all the spices together until well-combined. This will make a little more than ¼ cup of the spice mix.
Use 2 tablespoons for this recipe, then store the remaining in an air-tight container for up to 1 year.
Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent.
Stir often to avoid browning too much.
Add in the ginger and 2 tablespoons of Ras el Hanout and sauté for another 1 minute, stirring often.
Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well.
Turn heat to medium to medium-high, and cover.
Cook for 10 minutes. The stew should be bubbling at a low boil during this time.
Adjust the heat as needed to maintain a low boil.
Remove the lid, add the chickpeas, and cook for another 10 to 15 minutes, or until parsnips and sweet potatoes are quite soft and just starting to break down.
Taste the stew, and add salt, pepper, and more Ras el Hanout to preferred taste.
Just before serving, stir in the fresh greens.
Stir gently until the greens are wilted.
Serve with fresh cilantro, a spoonful of yogurt (either vegan or dairy), sliced chili, and lemon wedges.
