Moroccan Chickpea Stew with Couscous

Instructions

1. 1

   Heat oil in a pot and cook diced onion 5 minutes. Add garlic, cumin and cinnamon for 1 minute.

2. 2

   Add 1/2-inch sweet potato cubes, tomatoes, drained chickpeas and broth. Simmer, covered, 15 minutes until tender.

3. 3

   Meanwhile, prepare couscous according to the package.

4. 4

   Stir spinach into the stew until wilted and season with salt.

5. 5

   Serve the stew over fluffy couscous. A spoon of yogurt on top cools it for kids.