This easy Moroccan Chickpea & Date Stew appeals to the senses with the subtle aroma of cumin, sweetness of dried fruit, and a little kick of spice. Its flavors can tempt a jaded chemo... palate into trying something new. Serve it with whole wheat couscous or brown rice for the perfect quick supper.
Heat 1 teaspoon of olive oil in a deep, wide skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally until evenly browned, about 7 minutes. Remove the chickpeas with a slotted spoon. Set aside.
Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until tender and beginning to brown, about 5 minutes. Add the ginger, cumin, turmeric, and cayenne. Stir well for 1 minute. Add the chopped tomato, and cook until orangey red, about 8 minutes.
Add in the dates, chickpeas, and broth. Bring to a boil, then simmer covered for 20 minutes.
Stir in the spinach and cook for another 3 minutes. Serve in bowls over Basic Couscous, top with chopped almonds, parsley, and cilantro.
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