Seriously, that looks amazing.
Here is the recipe:
Dana's Moroccan Stew
1 large white (or yellow) Vidalia onion (medium diced)
6 cloves of garlic (chopped)
1 tsp cinnamon
1 tsp cumin
1 large heaping tbsp sweet paprika
1/8 tbsp cayenne pepper
1 tbsp sugar
3 cans (10oz cans) of garbanzo beans (chickpeas)
1 quart low sodium chicken stock
1 can diced tomatoes
1 bag fresh spinach
extra virgin olive oil
1. Cover the bottom of a large pot with olive oil. Add 1 large diced onion and six chopped garlic cloves. Cook until translucent (do not brown.)
2. Add 1 tsp cinnamon, 1 tsp cumin, 1 large heaping tbsp sweet paprika and 1/8 tbsp cayenne pepper. Mix for 1-2 minutes at medium to medium/high heat. (Make sure to not brown onions.)
3. Add 1 quart low sodium chicken stock. Rinse and add the garbanzo beans. Add 1 can of diced tomatoes. Add 1 tbsp sugar, a couple of pinches of salt and ten twists of pepper (from a peppermill.) Bring to a simmer.
4. Turn heat to low and allow it to stew for 45 minutes under a lid.
5. Remove lid and mash garbanzo beans with a potato masher.
6. Add spinach and mix until it wilts.
7. Serve with a drizzle of extra virgin olive oil on top of each serving.
The Moroccan Stew was first mentioned on KEN P.D. SNYDECAST #159: Soup’s On (Ken & Dana return with a conversation that focuses largely on soup. Or a stew. We’re not really sure.)
Go ahead and make some! Then shoot me an email and let me know how it turned out. Or let me know anything else you want posted on the blog.