Moroccan Vegetable Stew

Serves 4

 

2 tablespoons coconut oil

1 onion, chopped

4 garlic cloves, chopped

1 tablespoon cumin

1 tablespoon turmeric

1 bay leaf

1 teaspoon cinnamon

2 cups chopped butternut squash

1 15-ounce can chickpeas

1 15-ounce can diced tomatoes

1 10-ounce bag frozen spinach (or 1 bunch fresh spinach)

4 cups vegetable broth

 

Melt coconut oil in large soup pot. When the oil is melted add the onion, garlic, cumin, turmeric, bay leaf and cinnamon. Cook until the onion is soft. Add butternut squash, chickpeas, diced tomatoes, spinach, and broth. Cover and simmer until the butternut squash is tender. Allow the soup to sit for about an hour before serving to let the flavors settle.

To your health!

Angela