Dinner tonight-- Moroccan Stew

Okay, I am in no way starting doing a food blog, but I would like to fill this up with a little bit of healthy meals that I eat from time to time..like this little gem.

I know its in the middle of the summer, but this dish is delish. And very healthy!!

Ingredients:

Veggies

• 2 large cloves of garlic, minced (or the squeezy garlic which is what I used)
• 1 large onion, diced
• 4 carrots, peeled and diced
• 1 red pepper, seeded and diced
• 1 bunch of kale, chopped and tough stems
• 1 bunch parsley, chopped
• 1 can (28oz) diced tomatoes with juice

The rest

• 1 tablespoon of olive oil
• 1 can of chickpeas (drained)
• 2.5 cups of vegetable broth
• 2 tablespoons cumin
• 2 teaspoons coriander
• 2 cinnamon sticks
• 1/2 teaspoon of salt
• 1 teaspoon of black pepper
• 1 cup of rice for the stew to lay over (optional)

Directions:

Grab yourself a big bowl and add the olive oil, onion, carrots, red pepper, garlic, spices, chick peas, tomatoes and juice, cinnamon sticks, and vegetable broth and combine together. 

Cook on high for 4-6 hours. All really depends on your crock pot

20 minutes before serving put the crock pot on 'warm' setting and then add the kale. Just before serving, add parsley and season to taste with salt and pepper. Remove the cinnamon sticks and serve over rice. 

This recipe yields 4 servings.