Ingredients
1 tsp ground coriander
1 tsp ground cumin
3/4 tsp Aleppo pepper
1/2 tsp turmeric
Extra virgin olive oil (I used Private Reserve Greek EVOO)
1 large yellow onion, chopped
4 garlic cloves, minced
3 carrots, peeled and chopped
3 sweet potatoes (about 1 lb), peeled and cubed
Kosher salt and pepper
1 15-oz can diced tomatoes with their juices
3 cups low-sodium vegetable broth
5 oz baby spinach
1 cup chopped fresh parsley
Instructions
In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix to combine. Set aside.
In a large Dutch oven or heavy pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and garlic and cook for 3 minutes, stirring occasionally and making sure garlic does not burn.
Now, add carrots and sweet potatoes. Season with kosher salt, black pepper, and the spice mixture you prepared earlier. Raise the heat to medium-high, and cook, stirring occasionally, for about 4 to 5 minutes or so.
Add diced tomatoes (and their juices), and broth. Bring to a boil for 10 minutes or so, then turn the heat to low. Cover the pot only part-way, allowing an opening at the top for the stew to “breath.” Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.
Finally, stir in the baby spinach and fresh parsley. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Serve over quick-cooked couscous or with your favorite crusty bread. Enjoy!