Moroccan Chickpea Stew is a go-to in our house.

• 1 medium chopped yellow onion

• 2 minced garlic cloves

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1/2 tsp cayenne pepper

• 1 tsp garam masala

• 1/2 tsp curry powder

• 1 pinch salt

• 1 sweet potato, cut into 1/2 inch cubes

• 1 small head cauliflower, cut into florets

• 1 medium zucchini, cut into bite-sized pieces

• 1 (28 ounce) can diced tomatoes, not drained

• 1 (400 ml) can coconut milk (or water to cover)

• 1 (14.5 ounce) can chickpeas, drained and rinsed

• 1 bunch kale, ribs removed, chopped

• 1/2 cup chopped fresh cilantro

• Heat olive oil in a large heavy-bottomed pot over medium heat; add onion and garlic until cooked and onions are soft, about 5 minutes.

• Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute.

• Add sweet potato, zucchini, cauliflower, diced tomatoes, and coconut milk to the pot. Bring to a simmer and cook until the potatoes are soft, about 30-40 minutes depending on the size of your veggies.

• Add chickpeas and kale to the pot and stir, cooking for about 5 mins until they soften.

• Serve with a generous amount of cilantro, heated naan bread and couscous.