Moroccan Vegetable Ragoût

1 Tbs. extra-virgin olive oil 

1 medium yellow onion, thinly sliced (about 1-1/4 cups) 

1 3- to 4-inch cinnamon stick 

1-1/2 tsp. ground cumin 

2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.) 

1 14- to 16-oz. can chickpeas, drained and rinsed 

1 14-1/2-oz. can diced tomatoes; with their juices 

1/2 cup pitted green Greek or Italian olives 

6 Tbs. orange juice, preferably fresh 

1-1/2 tsp. honey 

2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale) 

Kosher salt and freshly ground black pepper 

 

Tip: If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.
 

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute.

Add the sweet potatoes, chickpeas, 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 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min.

Season with salt and pepper to taste.

 

Serving Suggestions: Serve with a green salad and couscous studded with toasted almonds.