Moroccan Chickpea & Sweet Potato Stew

Ingredients

• 1 15oz can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 cup couscous

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil and spread on a baking sheet. Roast for 20-25 minutes, until tender.

2. 2

   In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.