V Moroccan Ragout
1 Tbsp olive oil
1 medium onion, sliced thinly
1 3-4 inch cinnamon stick
1 1/2 tsp ground cumin
2 c. peeled and diced sweet potatoes
1 14-16 oz. can chickpeas, drained and rinsed
3 large fresh tomatoes with their juices
1/2 c. pitted green Greek or Italian olives
6 Tbsp orange juice
1 1/2 tsp honey
2 c. lighted packed chopped kale leaves (1/4 lb kale)
1. Heat oil in a heavy pot, stirring in onions. Stirring frequently until soft and browned.
2. Add cinnamon stick and cumin and cook until fragrant. Add sweet potatoes, chickpeas, tomatoes,
olives, orange juice, honey and 1 c. water. Bring all these ingredients to a boil.
3. Reduce the heat and simmer until sweet potatoes are close to tender before stirring in the kale.
Cover and cook until kale is wilted - another 10 min . Season with salt and pepper to your liking.