MOROCCAN VEGGIE RAGOUT recipe

1 T cold-pressed extra-virgin olive oil
1 medium yellow onion, sliced
3-4" stick cinnamon
1-1/2 t ground cumin
2 c peeled & diced sweet potato (3/4 lb)
1 (14-16 oz) can chickpeas drained & rinsed
1 (14-1/2 oz) can diced tomatoes, w/juices
1/2 c pitted green Greek or Italian olives
6 T orange juice, preferably fresh
1-1/2 t honey
2 c lightly packed very coarsely chopped kale (~1/2 lb kale)
sea salt & freshly ground black pepper
Heat oil in 5-6 qt Dutch oven over medium-high heat. Add onion & cook, stirring frequently, til lightly browned, ~ 5 minutes. Add cinnamon stick & cumin & cook 1 minute til very fragrant. Add sweet potato, cickpeas, tomatoes & their juice, olives, orange juice, honey, and 1 c water; bring to boil. Reduce heat to medium-low & simer, coered, stirring occasionally, til sweet potato is barely tender, ~ 15 minutes. Stir in kale. Cover & cook aother 10 minutes. Season. Serve w/Couscous w/Orange, Almonds & Herbs.