Cook rice according to directions on package.
Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add onion, potatoes and sweet potatoes and sauté for 5 mins.
Add garlic and Moroccan seasoning. Continue cooking for another 2 mins.
Add fire roasted tomatoes, chickpeas, cinnamon stick, and stock, and season with sea salt & pepper.
Cover with tight fitting lid and reduce heat to simmer. Simmer for 20-25 mins, stirring 3-4 times during cooking (potatoes should be fork tender when done).
Stir in maple syrup and cilantro leaves. Top with fresh cilantro and serve with warm rice.
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