Ingredients

The following ingredients have 4 Servings
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 3/4 tsp Aleppo pepper
  • 1/2 tsp turmeric
  • Extra virgin olive oil (I used Private Reserve Greek EVOO)
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 3 sweet potatoes (about 1 lb), peeled and cubed
  • Kosher salt and pepper
  • 1 15-oz can diced tomatoes with their juices
  • 3 cups low-sodium vegetable broth
  • 5 oz baby spinach
  • 1 cup chopped fresh parsley

Instruction

  • In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix to combine. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and garlic and cook for 3 minutes, stirring occasionally and making sure garlic does not burn.
  • Now, add carrots and sweet potatoes. Season with kosher salt, black pepper, and the spice mixture you prepared earlier. Raise the heat to medium-high, and cook, stirring occasionally, for about 4 to 5 minutes or so.
  • Add diced tomatoes (and their juices), and broth. Bring to a boil for 10 minutes or so, then turn the heat to low. Cover the pot only part-way, allowing an opening at the top for the stew to "breath." Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.
  • Finally, stir in the baby spinach and fresh parsley. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Serve over quick-cooked couscous or with your favorite crusty bread.  Enjoy!