Moroccan Stew

Ingredients

• 1 Cup vegetable broth (or any broth of your choice)
• 1/3 Cup olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 sweet potato, diced
• 29 oz can chickpeas
• 1 red pepper, chopped
• 28 oz can diced tomatoes
• 1/2 tsp dried thyme
• 1/4 tsp ground ginger

Instructions

1. Heat the oil in a large sauce pan and then add the onion and garlic; sauté until softened.
2. Add the sweet potatoes, chickpeas, red peppers, tomatoes, and all of the spices except for the cumin and cook at a medium-high temperature for 5 minutes, stirring frequently.
3. Add the stock, prunes, apricots, and liquid from the artichokes.
4. Cover and simmer for 20 minutes or until vegetables are tender. Reduce heat if coming to a boil.
5. Stir in the artichokes, olives, brown sugar, and cumin. Simmer for another 5-10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. Stir in the lemon juice if you choose to use it.
8. Serve over rice or couscous.
9. Optional: sprinkle with toasted almonds.