Moroccan Sweet Potato, Kale and Chickpea Stew

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  1 tablespoons olive oil
  ¼  large white onion, roughly chopped
  2 garlic cloves, minced
  2 teaspoons ground cumin
  ¼ teaspoon of turmeric
  1/4 teaspoon chilli powder
  ¼ teaspoon cayenne pepper
  1 red bell pepper
  1 green bell pepper
  3 orange sweet potato, peeled, diced
  1 or 2 medium  carrots, peeled, sliced
  6 cups reduced-salt chicken stock or vegetable stock
  1 can chickpeas, drained, rinsed
  1/2 small lemon, juiced  cut into four pieces toss in crockpot
  A handful of kale, chard and/or spinach chopped
  
  
  
  
  
  Add all ingredients into a crockpot or slow cook over stove.
  
  
  You can also choose to caramelize or brown the garlic and onion before adding it to your stew.
  
  
  Serve with brown rice.
  
  
  Another option after cooking is to puree the mixture to make a soup.