Moroccan Chickpea and Vegetable Stew

This recipe was adapted from Dreena Burton's Moroccan Bean Stew.  We have eliminated sweet potatoes and beans (except lentils) from our diet for the time being so I modified this recipe to account for this change in our diet.   The original recipe can be found here:  http://www.forksoverknives.com/recipes/moroccan-bean-stew-with-sweet-potatoes/

INGREDIENTS:

• 1.5 tablespoon coconut oil (or cooking oil of choice)
• 1 teaspoon cumin seed
• ¾ teaspoon ground cumin
• 1 ½ teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon fennel seeds
• 1 teaspoon dried basil
• ¾ teaspoon sea salt
• Few pinches cayenne pepper (optional; kids may find it too hot)
• Freshly ground black pepper to taste
• 1 ½ cup onion, diced
• 3 medium-large cloves garlic, minced or grated
• 1 large zucchini chopped into small chunks
• 1 can (19 ounce) chickpeas, rinsed and drained
• 1.5 cup dry red lentils, rinsed
• 1.5 cups frozen green peas
• 3-4 cups of swiss chard, spinach, kale leaves (stems removed if preferred)
• 4 cups vegetable stock
• 1 ½ cups water
• Instructions:
  In a large pot over medium heat, add the coconut oil with the spices and salt.
  Cook for a couple of minutes, and then add the onion and garlic.
  Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.
  Add all remaining ingredients except ginger, peas, and zucchini and increase heat to high to bring to boil.
  Once at a boil, reduce heat to medium-low, cover, and cook for 12 minutes.  Add in the zucchini and green peas and cook for another 12-15 minutes, until lentils are fully dissolved.
  Chef’s Notes:
  If you are not using the stems of the leafy greens, you could stir in several cups of baby spinach or chopped chard until just wilted (about 5 minutes before the cooking time is finished).  I have also substituted butternut squash for the sweet potatoes in the original recipe with good results.