Moroccan Chickpea Stew

• 2 cups chickpeas, drained and rinsed
• 1 sweet potato, diced
• 1.5 cups diced tomato
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 cup cooked quinoa

• 4 cups chickpeas, drained and rinsed
• 2 sweet potato, diced
• 3 cups diced tomato
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp cumin
• 1 tsp cinnamon
• 2 cup cooked quinoa

• 6 cups chickpeas, drained and rinsed
• 3 sweet potato, diced
• 4 1/2 cups diced tomato
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp cumin
• 1 1/2 tsp cinnamon
• 3 cup cooked quinoa

• 8 cups chickpeas, drained and rinsed
• 4 sweet potato, diced
• 6 cups diced tomato
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp cumin
• 2 tsp cinnamon
• 4 cup cooked quinoa

1. Warm a splash of water or a little olive oil in a large pot over medium, about 1 minute, until it steams.

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2. Add the carrot and cook, stirring, 4 to 5 minutes, until it begins to soften.

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3. Add the chickpeas, sweet potato, and diced tomato, pour in enough water to nearly cover, and stir in the cumin and cinnamon.
4. Bring to a boil over high, about 4 to 5 minutes, until it bubbles hard, then lower to a gentle simmer.

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5. Simmer, stirring now and then, 20 to 25 minutes, until the sweet potato is fork tender and the sauce thickens.

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6. Stir in the spinach and cook 1 to 2 minutes, until wilted.

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7. Taste, season, and spoon over the cooked quinoa to serve.

• Calories1036
• Protein47g
• Carbs192g
• Fat12g
• Fiber42g
• Sodium214mg

• Gut Health
• Heart Health
• Inflammation
• Cycle Support
• Eating Well

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