Moroccan Vegetable Ragoût

September 10, 2018  

Serves 3 to 4


1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced (about 1 ¼ cups)
1 3- to 4-inch cinnamon stick
1 ½ teaspoons ground cumin
2 cups peeled and medium diced (½-inch) sweet potatoes (about ¾ lb.)
1 14- to 16-oz. can chickpeas, drained and rinsed
1 14 ½ oz. can diced tomatoes, with their juices
½ cup pitted green Greek or Italian olives
6 tablespoons orange, preferably fresh
1 ½ teaspoons honey
 8 cups lightly packed very coarsely chopped kale leaves (from about ½ lb. kale)
Kosher salt and freshly ground black pepper


  1. Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat.
  2. Add the onion and cook stirring frequently, until soft and lightly browned, about 5 minutes.
  3. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute.
  4. Add the sweet potatoes, chickpea, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes.
  5. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 minutes.
  6. Remove and discard the cinnamon stick.
  7. Season with salt and pepper to taste.