Moroccan-Style Vegetable & Chickpea Stew (Vegan)

note: notes: I like to slowly cook the onions and spices out in the oil before I add everything else, almost stewing them in a way. The raw-ness of the spice goes away and the onions melt into the soup in a special luxurious kind of way.

subheading: stew ingredients:

1 tbsp coconut oil

1 medium onion, small dice

2 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground coriander

chili flakes (optional)

2 cloves of garlic, minced

4 dates, pitted + chopped

2 medium carrots, chopped (½ inch pieces)

1 large or 2 small sweet potatoes, peeled + chopped (½ inch pieces)

1 28-ounce can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock (or more, depending)

1 yellow pepper, stemmed and chopped (½ inch pieces)

2 cups (or a 14-15 ounce can) cooked chickpeas

salt + pepper, to taste

couple handfuls of chopped greens

subheading: to serve:

chopped flat leaf parsley/cilantro

fine grated lemon zest

extra virgin olive oil

cooked brown rice/quinoa/millet/couscous

Directions at thefirstmess.com

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