Spicy Moroccan Chickpea, Sweet Potato Stew


Not too long ago, Susan returned from the grocery store with what seemed like dozens of cans of Chick Peas. What, I thought, am I going to do with all these cans of chick peas? I often make Hummus but what else could I create. Salads? Soups?

I found many soup recipes online and was inspired by this one, “20-Minute Moroccan Chickpea Soup.” I note my changes and additions below.


  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced (I used a Vidalia Onion.)
  • 1 stalk celery, chopped (My addition.)
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced (I used 2.)
  • 4 cups vegetable stock (I used 8 cups Homemade Chicken Stock. 4 didn’t seems like enough.)
  • 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained (I used 1 can.)
  • 1 (15-ounce) can fire-roasted diced tomatoes (I don’t like fire-roasted. I used regular diced tomatoes.)
  • 1 sweet potato, chopped into bit-size pieces (My addition.)
  • 3 tablespoons tomato paste (I used paste from a tube.)
  • 1 teaspoon ground cumin (I used 1 tablespoon. We love cumin!)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of crushed red pepper flakes, to taste (I used at least 1/4+ teaspoon!)
  • Kosher salt and black pepper, to taste
  • 3 cups roughly-chopped kale leaves or baby spinach (I used 7+ ounces Collard Greens—we love them!)
  • 2 cups cooked chicken (My addition. I had this in fridge as I roasted a chicken the night before–and then made the stock.)
  • chopped fresh cilantro and fresh lemon wedges, for serving


  1. Heat oil in a large stockpot over medium-high heat.  Add onioncelery and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  (To save time, mince the garlic while the onion is cooking.)  Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant.  Add in the stock, chickpeas, tomatoes, tomato paste, sweet potato, cumin, cinnamon, and red pepper flakes, and bring to a simmer.  (While the soup is coming to a simmer, chop the kale/collard greens and cilantro, and slice the lemon wedges.)
  2. Reduce heat to medium-low, and stir in the chopped kale/collard greens.  Continue simmering for 3 minutes until the kale has slightly softened. Note: The collard green take 20-30 minutes to cook!
  3. Taste and season with your desired amount of salt and pepper.  (I used a generous pinch of each.)
  4. Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.


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She Laughed When I Read Her My Poem


(Long post. Mostly photos. With a surprise ending.)

This post is mostly about January 2020.

Susan and I began coughing and sneezing on New Year’s Eve and continued coughing and sneezing throughout the month of January. My doctor said, “Let it run its course.”

I must admit I was mostly worried about my urologist appointment which was scheduled for January 31. I had an operation back in November and I was concerned I might need another one. The doctor said, “We may have to go in through your back.” My back!

I was more of a fear worrier than a prayer warrier during the month of January.

What’s that verse from Thessalonians?

“16 Rejoice always, 17 pray without ceasing, 18 give thanks in all circumstances; for this is the will of God in Christ Jesus for you.” ~Thessalonians 5:16-18

Let’s say it out loud: “16 Rejoice always, 17 pray without ceasing, 18 give thanks in all circumstances; for this is the will of God in Christ Jesus for you.”

I had forgotten to say this to myself during the month of January.

And then I read this from The Daily Word, which helped to put me back on the path of well-being. It was entitled “Healing:”

“I focus my thoughts on health.

“When faced with a health challenge, I may be tempted to keep my thinking focused on what might be wrong with my body, but keeping my thoughts and feelings focused on disease keeps my attention focused on illness, not wellness.

“I can make a new choice. While caring for my body with proper exercise, rest, and nutrition, I focus my attention on those parts of my body that do feel well. From there, I feel gratitude for the healing thoughts that are filling my mind and inspiring me, crowding out all thoughts of illness or dysfunction.

“As a spiritual being, I know that wholeness is my divine nature, and I gratefully welcome my healing. Today I think health-producing thoughts and speak words of healing into being.”

And at my doctor’s appointment on the 31st the doctor said, “We’re not recommending another operation. Rather, we recommend shock wave lithotripsy.”

This procedure doesn’t require any incisions. Instead sound waves are sent through your body, crumbling the stones into tiny, sandlike pieces. The pieces can then pass through the urinary tract more easily.

Good news, indeed!

Early January Susan suggested we have soup for dinner as often as possible to help with are coughing. And we did.

I made Fish Chowder:

I made Spicy Shrimp Tomato Soup:

I made Mushroom Barley Soup:

I made Kielbasa Collard Greens Soup:

I made Turkey Lentil Soup:

January wasn’t all about soup. I also made Lasagna:

I made a Mushroom, Roasted Red Peppers, Red Onions and Spinach Pizza:

I made Apricot and Olive Chicken (This recipe from Nick Stellino.):

The month wasn’t all about coughing and sneezing—and sleeping.

We thanked God every morning we were alive and many mornings beautiful sunrises greeted us. Here are two:

And beautiful birds to behold out our window brought us great joy during the month of January:

Freddy brought us joy every day! He does every day! He’s a very good boy!

A few nights ago, February 1, I believe. I got sick; I think from goat cheese. The dinner was delicious but I think the cheese might have gone south. We had Roasted Salmon, Roasted Beet, Walnut and Goat Cheese Salad, and an Orange and Fennel Salad.

I wrote a poem about being sick:

Diarrhea can really wipe you out.

And if you have kidney stones they might move about.

So when you wake you will probably see

Most likely blood in your pee.


Who laughed?