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 all-day flavor in only minutes. Raisins add a pleasant pop of sweetness between spoonfuls.
Prep Time: 10 Min Cook Time: 20 Min Vegetarian No Added Gluten SuperFood Series A Quick Fix

About the Dish

  • Onion

    Onion

  • Spice Blend

    Spice Blend

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Potatoes

    Potatoes

  • Chickpeas

    Chickpeas

  • Spinach

    Spinach

  • Sultanas

    Sultanas

  • Sunchoke

    Sunchoke

METHOD

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

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