Dana's Moroccan Stew

On episode #159 (Soup's On) Dana shared this recipe for Moroccan stew.

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
salt
pepper


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.