Moroccan Chickpea Lentil Stew

0 Heat a large dutch oven or soup pot over medium heat and add a splash of water, broth or cooking oil to lightly coat. Add in the onion and garlic and sauté for about 4-5 minutes until tender and fragrant.
1 Add in the sweet potato and potatoes and stir to combine. Add in the tomato paste and seasonings and stir to caramelize the tomato paste and toast the spices, deglazing with a splash of broth or water as needed.
2 Next, add in the lentils, tomatoes, broth, raisins and chickpeas and bring to a boil. Cover, reduce heat to low, and simmer for 20-25 minutes until potatoes and lentils are tender. Stir in the kale and cilantro and cook just until wilted. Season to taste.
3 Serve hot over rice topped with a sprinkle of cilantro.