Moroccan Stew

2-3 Tbsp. olive oil

1 yellow onion, diced

2 carrots, peeled & chopped

2 ribs celery, chopped

6(ish) cloves garlic, minced

2 cans (14.5oz) chickpeas, drained & rinsed

1 can (14.5oz) roasted tomatoes

1/2 Cup lentils, rinsed

5(ish) kale leaves, ribbed & chopped

2-3 Tbsp. butter

2-3 Tbsp. tomato paste

flour (less than 1/2 Cup)

4 Cups chicken or vegetable stock

spices: cumin, paprika, turmeric, cinnamon, red pepper flakes, white pepper, salt, black pepper

1. In a large pot, heat the olive oil and cook onion, carrots, and celery until soft. Add garlic and cool another minute. Add butter and stir until melted. Add tomato paste and stir until everything is well coated. Add a good dusting of flour and stir until the flour is cooked and smells slightly nutty. (Everything will be very dry and there may be a thick film starting to form at the bottom of the pan. It will feel weird and wrong, but it’s not!)

2. Add 1 Cup of stock and stir until everything is combined, scraping up any of the bits that have stuck to the bottom of the pan. Add another cup of stock and repeat the process until all the stock is added. Once all the stock is in, add the tomatoes, chickpeas, and about a teaspoon each of all the spices. Stir to combine.

3. Add the lentils and cook until softened. Taste throughout and season accordingly.

4. Add the kale and simmer 5-10 minutes.