Moroccan-Style Sweet Potato Stew

Moroccan-Style Sweet Potato Stew

Moroccan-Style Sweet Potato Stew

Moroccan-Style Sweet Potato Stew

This delicious vegetarian stew is busting with the flavor of warm exotic spices and the satisfying goodness of sweet potatoes.
Serve with a side of brown rice, if desired. Begin cooking the rice about 30 minutes before you begin cooking the soup, since brown rice takes about an hour to simmer.

Ingredients
2 T. extra virgin olive oil
1/2 tsp. Richard's Famous Garlic Salt®
1 tsp. paprika
1 onion, diced
½ tsp. each coriander, turmeric, ginger
¼ tsp. ground cinnamon
1 carton vegetable broth, no MSG added, low sodium, about 32 oz.
1 15-oz. can diced tomatoes, low sodium
1 can chickpeas
2-3 sweet potatoes, washed and peeled, diced into bite-size chunks
2 carrots, washed, peeled and sliced
½ C. golden raisins (optional)
2-3 cups washed baby spinach
2 tsp. lemon juice

Directions
In soup pot, saute onions for about 3 minutes over medium heat in olive oil. Add all ingredients except for spinach.
Bring to boil, lower heat and simmer for 20-30 minutes, or until potatoes are just cooked through. Add spinach and lemon juice and cook until spinach is wilted into the soup. Remove from heat. Serve with cooked brown rice, if desired.