Flavorful and Easy-Moroccan Stew

Moroccan Chickpea, Kale and Tomato Stew

Ingredients
2 cans of chickpeas
1 can of diced tomatoes
1 packet of frozen chopped spinach or the equivalent fresh sliced kale
16 oz or more of chicken broth
1 onion
3 cloves of diced garlic
1/4 cup (or more to taste) of fresh cilantro chopped
1-2 Tbsp Natural crunchy peanut butter
1 tsp of coriander
1 tsp of cumin
Dash of caraway seeds
¼ tsp of cayenne
1-2 tsp of butter
1-2 tsp of unflavored oil
Fresh lemon

Serve with either quinoa or couscous cooked according to package

Directions

Saute onions in butter and canola/vegetable oil mixture. Add garlic and cook until translucent. Add powdered spices and warm through-about 15-30 seconds. Stir in peanut butter. Throw in chickpeas, tomatoes and kale. Cover with broth. Season with a little salt. Bring to boil and simmer for about 20 minutes or until desired thickness. Add cilantro. Let cook for 5 more mins. Squeeze in a touch of lemon. Serve with quinoa or couscous.