Moroccan Chick-Pea Stew

Ingredients

• 3 cups Dried Chickpeas
• 8 cups Water
• 1 cup White Wine
• 1 tablespoon Condensed Chicken Broth (Better than Boullion)
• 5 tablespoons Minced Garlic
• 2 tablespoons Salt and Pepper to taste
• 1 tablespoon Chili Powder
• 2 tablespoons Paprika
• 3 tablespoons Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Pepper
• 2 tablespoons Cinnamon
• 1 Large Onion Chopped
• 4-6 Organic Carrots (use as many as you want)
• 1 Bag of Organic Spinach

Directions

This is one of those Stews that you quickly throw into the crock pot- and when you return home hours later.. You get a rush of happiness as you smell this dish throughout your entire house.  Oh and did I mention its easy- you literally just throw things in the pot and you are done. And then you eat a lot- because its just as easy to eat as it was to make You may have noticed already that I spice heavily.. I think many people are afraid of their spice rack. Get over this fear and start dumping.. you’ll end up with fragrant incredible flavor popping food. Ok here we go.

1. Dump every ingredient into the crockpot except for the spinach. If you rather use canned beans and cook this in a soup pot in less time go ahead and do that! You’ll need about half as much water (and cook for maybe an hour) . And on another note- this recipe makes a nice big amount. If you are making it for just one- Id suggest cutting the recipe in half. If you are serving a family.. keep it as is.
2. 6-8 hours later add the frozen spinach 30 minutes before serving.

If you are into Meat I highly suggest throwing some Organic Ground Turkey in! We did- mmmmm it was good. Experiment with your veggies- Almost any Root Veggie will do well in this dish. I especially suggest Parsnips. As you can see in my photo I threw in some peas. If you like things with some kick- try adding a bit of Red Chili Powder. Fresh Mint and Cilantro would also work well here.  Serving this alone or over  GF pasta, Rice or Quinoa. Whatever works for you!