Yum! This is a warm, spicy, and delicious surprisingly low-carb soup/stew. I strongly suggest adding Ras El Hanout spice to your collection. It’s a 26-ingredient essential spice mix for Moroccan cooking that I discovered on a trip to San Francisco…I buy this blend from Pinch Spice Market. (It uses cumin, black pepper, paprika, grains of paradise, coriander, turmeric, cayenne, lemon peel, cinnamon, cardamom, allspice, juniper, nutmeg, galangal, ginger, mace, fenugreek, mustard, clove, anise seed, licorice, rose, lavender, ajwain, hibiscus, fennel, white pepper.) Okay, so enough about trying to convince you…it’s optional and shouldn’t be the reason you don’t make this recipe…

I save all leftovers by ladling them into quart size Ziploc bags and freezing.

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