Moroccan Spiced Vegetable Stew - Center for Nutrition Studies

Ingredients

• 1 red onion, sliced
• 6–8 garlic cloves, minced
• 1 medium eggplant, cut into ½-inch cubes
• 2 ½ cups water, divided
• 3 Tbsp low-sodium tamari
• 2 carrots, thinly sliced
• 1 red bell pepper, seeded and chopped
• 1 sweet potato, diced
• 2 cups chopped spinach
• 1 (28-ounce) can diced tomatoes, undrained
• 1 ½ cups cooked chickpeas
• ½ cup finely chopped pitted dates
• 1 Tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp black pepper flakes
• ⅛ tsp ground cloves