Moroccan Potato and Chickpea Stew

Ingredients

• 1 Tbsp Olive Oil
• 1 Onion (chopped)
• 3 Garlic Cloves (minced)
• 1/2 Tsp Each: Salt, Cinnamon, Cumin, Ginger, and Red Pepper Flakes
• 1 Tsp Curry Powder
• 1 Can (28 Oz) Crushed Tomatoes
• 1 Can (14.5 Oz) Garbanzo Beans (drained and rinsed)
• 2 Russet Potatoes (washed, peeled, and cut into 3/4” pieces)
• 1 Cup Baby Carrots (cut in half)
• 1/2 Cup Raisins

Directions

1. Heat oil in the saute pan over medium heat and add onions
2. Cook the onions until they are lightly brown and translucent, about 5 to 8 minutes, stirring occasionally
3. Add the garlic and cook for 1 more minute
4. Add the salt and the spices and cook for 30 seconds
5. Add the tomatoes and the garbanzo beans
6. Add the potatoes, carrots and raisins
7. Add 1 cup water and stir to combine everything
8. Reduce the heat, cover the saute pan, and cook the stew for 20 to 30 minutes, stirring occasionally until the potatoes and carrots are tender
9. Adjust the seasoning with salt if necessary
10. Serve with couscous or rice