A flavorful and warming Moroccan-inspired chickpea stew, perfect for cozy evenings.
Heat the olive oil in a dutch oven over medium heat.
Ensure the oil is hot enough to sizzle when adding onions, but not smoking.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onions from browning too much.
Stir in the garlic, ginger, turmeric, cumin, garam masala, cinnamon, coriander, and salt, and cook for another minute.
Cooking the spices releases their essential oils, enhancing the flavor.
Pour in the vegetable broth and bring to a gentle boil.
Scrape the bottom of the pot to incorporate any browned bits for added flavor.
Add the carrots, potatoes, chickpeas, and tomatoes. Reduce the heat to medium-low and simmer until the vegetables are tender.
Cover the pot partially to retain moisture while allowing some steam to escape.
Stir in the spinach and cook until wilted.
Spinach wilts quickly, so add it just before serving.
Remove from heat and stir in the lemon juice.
Lemon juice brightens the flavors of the stew.
Serve the stew in bowls, garnished with a dollop of yogurt and a sprinkle of cilantro.
Serve with warm bread or over rice for a complete meal.
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