Moroccan-Inspired Vegetable Stew

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The (ex)Expatriate's Kitchen


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2 large cloves of garlic, minced

1 large onion, diced

1 tbs. olive oil

1 28 oz. can of chopped tomatoes with juice

1 cup dried chickpeas

2.5 cups vegetable or chicken broth

2 tsp. cumin

2 tsp. coriander

2 cinnamon sticks

4 carrots, peeled and diced

1 red pepper, seeded and diced

1 bunch kale, chopped and tough stems removed

1 bunch parsley, chopped

1/2 tsp. salt

black pepper to taste

1/2 roast chicken, skinned and boned

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