Spinach, Chickpeas and Sweet Potato (aka Springtime In Morocco)

The combo of flavors is divine – savory chickpeas, fresh spinach and roasted sweet potato*. The harissa spice and coconut oil and milk transport you to Morocco. I add a lot of spinach since I love the stuff but feel free to alter the proportions as you wish. (For how to roast ANY veg on the stove top and avoid the oven, skip to the instructions below.)

Springtime In Morocco

Sweet potato (Roasted)
Coconut oil (Use olive oil if you wish)
2  large cloves garlic
1/2 onion
1/2 tin of chickpeas
Fresh spinach (Frozen if it’s hard to get your hands on fresh)
1/4 cup unsweetened coconut milk (You barely notice the coconut milk since it’s really just an accent, but you could always use broth if you’re not into coconut or if want it to be even lighter.)
Harissa spice** (A dash of Cajun spice will also do, which then makes it Springtime in New Orleans)


Chop up and roast a whole sweet potato. If you’re doing it on the stove top, dice it fairly finely so it will cook quickly (do not remove the skin!) Heat the oil and when it’s very hot, add the sweet potato. Once it’s nicely browned (the oil must be very hot so it will brown!), turn the heat way down, cover it and let it cook about 10 minutes. (Use this basic technique for roasting ALL vegs on the stove top!) Remove from pan.  In same pan sautee the garlic and onion adding a little more oil as necessary. Add chickpeas and with a fork, in the pan, crush most of the chickpeas leaving only a few whole. Then add the coconut milk, then spinach (don’t skimp here as it wilts down to nothing), spices and salt. Stir just until the spinach has wilted. Add the sweet potato back in.  It will keep for several days, so make lots.

*But there is no sweet potato in the photo? It is true, there is not. I made the dish first and photographed it without sweet potato but felt something was missing. The next day I added stove-top roasted sweet potato to the leftovers, and that one addition took it to new heights. Don’t leave it out.
** A combo of chile, cumin, ginger and sometimes a few other things depending on who’s making it.

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