Moroccan Chickpea-Sweet Potato Stew

Ed.: totally forgot one very important ingredient (apple) and one optional but delicious ingredient (curry powder) when I posted this. mistakes corrected below.

Although I hesitate to commit so definitely, I am pretty sure this is the best food ever. All of the ingredients are cheap; it is extremely simple to make; you can make a ton at once and the leftovers get better the longer they spend in the fridge; is equally good in all seasons; it is extremely healthy (wide variety of veggies, high protein, no oil); and it is absolutely delicious. Every time I make this, I ask myself why I don't make it every week.

Moroccan Chickpea-Sweet Potato Stew

28 oz can tomatoes (diced, or if they're whole, squish em in your hands)
~2 cups (1 standard can) vegetable broth
1 cup dried chickpeas, soaked overnight OR 1 can cooked chickpeas
4-5 cloves garlic, minced
1-3 jalapenos, minced
3 sweet potatoes, diced
1 orange pepper, diced
1 large apple, minced (or crushed in the food processor)
~1 tbs cinnamon
~1/2 tbs cumin
~1 tbs curry powder
~1 tbs honey
salt and pepper to taste
~2 cups baby spinach
~1 cup coconut milk (1/2 a standard can)


If you're using dried chickpeas:
Heat up your tomatoes (with all the can liquids) and vegetable broth, plus the minced garlic and chilis, in a big pot. Put the chickpeas in first, cover, and boil on medium-high until they're tender. Then turn the heat down a bit and add everything except the coconut milk. If the veggies aren't covered, add a bit more broth or water (they can be half-submerged). Cover and boil everything until the veggies are tender. Stir in the spinach until it wilts. Add the coconut milk and adjust the seasoning. Puree some portion of the soup to your liking - I like about 1/2 pureed.

If you're using canned chickpeas:
Heat up your tomatoes (with all the can liquids) and vegetable broth, plus the minced garlic and chilis, in a big pot. Add everything except the coconut milk. If the veggies aren't covered, add a bit more broth or water (they can be half-submerged). Cover and boil everything until the veggies are tender. Stir in the spinach until it wilts. Add the coconut milk and adjust the seasoning. Puree some portion of the soup to your liking - I like about 1/2 pureed.

Enjoy!