Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon Aleppo pepper
- 1/2 teaspoon turmeric
- Extra virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 sweet potatoes (about 1 pound), peeled and cubed
- pepper
- 1 15-oz can diced tomatoes with their juices (low sodium)
- 3 cups low-sodium vegetable broth
- 5 ounces baby spinach
- 1 cup chopped fresh parsley
- couscous, quinoa or brown rice.
Directions
Method:
- In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix well. Set aside.
- In a large pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 2 minutes, stirring occasionally, add garlic and cook for one more minute.
- Add carrots and sweet potatoes. Season with black pepper, and the prepared spices. 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. Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.
- Stir in the baby spinach and fresh parsley. Remove from heat, and finish with a drizzle of extra virgin olive oil. Serve over couscous, quinoa or brown rice.
Notes
- Slow Cooker Option: In your slow cooker, add chopped onions, garlic, carrots, and sweet potatoes. Season with pepper, and spices. Add the canned tomatoes and the broth and stir to mix all of the ingredients. Cover and cook on low for 8 hours or high for 4-5 hours. You want the veggies to get tender. About 5-10 minutes before done, stir in the spinach and parsley.