Moroccan Chickpea Stew with Spinach, Potato & Sultanas

Inspired by the spiced, veggie-based soups you’ll come across in Morocco and across North Africa, this stew is made with chickpeas, potatoes and fresh spinach. The spice (a blend that includes paprika, cumin, garlic and brown sugar) may look a little heavy-handed, but know that bold seasoning is a surefire shortcut to creating all-day flavor in only minutes. Sultans, or golden raisins, add a pop of sweetness between spoonfuls.
Prep Time: 10 Min Cook Time: 20 Min No Added Gluten A Quick Fix

About the Dish

  • Onion

    Onion

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Potatoes

    Potatoes

  • Sunchoke

    Sunchoke

  • Chickpeas

    Chickpeas

  • Spinach

    Spinach

  • Sultanas

    Sultanas

METHOD

1
MISE EN PLACE • Peel and chop onion. • Cut potato into 1/2-inch dice. • Peel sunchoke if desired. Cut into 1/2-inch dice. • Chop spinach.
2
• Place a saucepan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 3 minutes. • Stir in chickpea spice blend. Cook, stirring, until fragrant, about 1 minute.
3
• Stir in tomato, 1 1/2 cups water and bouillon cube. • When mixture simmers, stir to dissolve bouillon.
4
Stir in potato and sunchoke. Cover pan. Simmer until potato is tender, about 10 minutes.
5
• Stir in chickpeas with liquid, spinach and sultanas. Simmer until spinach is wilted, about 3 minutes. • Season to taste with kosher salt and black pepper.
6
• Divide soup between 2 bowls. • Drizzle each with 1 teaspoon olive oil, and enjoy!

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