Last week, I received a very special and exotic pet in the mail…
With butterscotch and coke flavored droppings
a poo-lar bear!
L.B, one of the coolest kids I know, gifted this precious poo-lar bear to me. I had the privilege of babysitting her during my four years in college. I remember the first time I met her she was collecting rocks and woodchips to create a self-sufficient community (the rocks were meat and the woodchips were firewood). Did I mention she was only 7 at the time? Yeah, she’s 11 now and rocks a pixie cut like a BAMF.
On occasion, I’d also make dinner for her and we would experiment in her parent’s kitchen. Her mom had a gorgeous spice cabinet full of big jars of paprika, turmeric, vanilla, candied ginger, etc, that were bought in bulk and stored in upcycled glass jars. When I moved into my first apartment my junior year of undergrad, I was a total copycat and started my own upcycled- glass -jar -bulk -spice collection. My collection has survived through one hobo college apartment to another, move back to my parent’s house, and now to my Chicago apartment. Today, I used it to make Moroccan Chickpea and Sweet Potato Stew…mhmmm. This stew is spicy with flavor, not heat, perfect for this crummy wintery weather. It’s got some key superfoods such as spinach and sweet potato for those of you trying to hit your daily healthy food quota.
Paprika, Cinnamon, Turmeric, Cumin, Coriander. Not pictured: cayenne, ground ginger
Chopped onion, garlic, sweet potato
I used coconut oil instead of olive oil, just for kicks. I didn’t notice a huge taste difference though. I heated it up over medium heat to get things started.
Saute the onions and garlic over medium heat until translucent and soft
Oops, a rogue sweet potato
Add your spices and stir them around for about a minute
It smells a lot better than it looks, I swear.
Add the canned tomatoes and then the veggie broth
Bring to a boil
The end product is much prettier.
Throw in the chickpeas and sweet potato and let simmer for 25 minutes, or until sweet potatoes are soft.
Then, add the frozen spinach and let simmer for 2 more minutes before removing from heat and serving.
Served with brown rice and greek yogurt.
Moroccan Chickpea and Sweet Potato Stew
2 tablespoon coconut oil (or whatever oil you have)
1 large onion, diced
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 15 oz can of diced tomatoes
2 large sweet potatoes, diced (around 1.75 pounds)
1 15 oz chickpeas, drained (1.5 cups cooked)
3 cups frozen spinach
1.) Chop up the onion, garlic, and sweet potatoes.
2.) In a large pot or skillet with a lid, heat 2 tablespoons of coconut oil. Saute the onion and garlic over medium heat until soft and translucent, about 5 minutes.
3.) Stir in the spices, saute for about 30 seconds.
4. Add the diced tomatoes and 2 cups broth, bring to a boil.
5.) Add the sweet potatoes and chickpeas. Turn down to a simmer and cook for about 25 minutes, or until potatoes are tender. Stir in the spinach in the last two minutes.
6.) Serve over brown rice/quinoa, top with some yogurt, lemon juice, whatever fixin’s that strike your fancy.
7.) Pat yourself on your back for eating your vegetables.