Moroccan Chickpea Stew

Heat the olive oil in a large pot over medium heat. Add the red onion and bell pepper, and cook for 5-6 minutes until they soften. Stir in the garlic and cook for another minute
1 tablespoon olive oil
1 medium red onion
1 medium red bell pepper
2 large garlic cloves
Stir in the harissa paste and let it cook for a minute, then add the sweet potatoes, chickpeas, crushed tomatoes, and vegetable stock to the pot.
3 tablespoons harissa paste
½ lb sweet potatoes
2 cans (14 oz / 400 g) chickpeas
2 cans (14 oz / 400 g) crushed tomatoes
1 cup vegetable stock
Give everything a good stir, bring it to a gentle boil, then lower the heat. Cover and let it simmer for 20-25 minutes, or until the sweet potatoes are soft.
Stir in the spinach and let it wilt for a couple of minutes. Taste the stew and add salt and black pepper as needed.
2 cups spinach
Spoon the stew into bowls, sprinkle with fresh parsley, and serve warm. It’s great on its own, with crusty bread, or over rice.
¼ cup fresh parsley
Salt and freshly ground black pepper to taste