This savory Moroccan-inspired vegetable stew makes a great dinner option (and a great lunch the next day). It's full of flavor and nutrient-rich veggies like kale, onions, carrots, and garlic.
Ingredients: 1 tablespoon olive oil 1 large onion, diced 4 carrots, peeled and diced 1 red pepper, seeded and diced 2 large cloves garlic, minced 2 teaspoons cumin 2 teaspoons coriander 1 cup dried chickpeas 1 can (28 ounces) chopped tomatoes with juice 2 cinnamon sticks 2 1/2 cups vegetable or chicken broth 1 bunch kale, chopped and tough stems removed 1 bunch parsley, chopped 1/2 teaspoon salt Black pepper 1/2 roast chicken, skinned and boned (optional)
Directions: 1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook on high for 6 hours. 2. Twenty minutes before serving, when the cooker is just on the "warm" setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before serving, add parsley and season to taste with salt and pepper. Remove cinnamon sticks and serve over rice with roasted chicken, if desired.