Moroccan Sweet Potato, Spinach & Chickpea Bowl

I am loving all the recipe inspiration I'm finding on Pinterest! This recipe is an adaptation of this tagine recipe from Closet Cooking. I loved the look of the dish and the sound of the spice blend, but I was missing all his key ingredients--butternut squash, quinoa, and Swiss chard. As they say, though--necessity is the mother of invention, so I subbed sweet potato, millet, and baby spinach. The result was awesome! I love this one-bowl wonder and will be making it again! The raisins add unexpected sweetness, the spinach a touch of bitterness, and the spiced sweet potatoes are mellow, warm and delicious.

Moroccan Sweet Potato, Spinach & Chickpea Bowl

1 small onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/8-1/2 tsp cayenne pepper (depending on desired heat; I used 1/8 tsp because I'm wimpy)
1 cup millet or quinoa
2 1/2 cups vegetable broth, or chicken, or water
1 can chickpeas, drained and rinsed
1 tbsp honey (omit for vegan meal)
1/4 cup raisins
generous squeeze of lemon juice
salt and pepper to taste
2 cups sweet potato, peeled and cubed
3-4 cups baby spinach

Saute onion in large, deep pot until tender, 5-7 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute. Add the millet or quinoa, broth, chickpeas, honey, raisins, lemon juice, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the sweet potato and continue to simmer, covered, until tender, about 10 minutes. Add the spinach to the pot when there are just a few minutes left, so it has enough time to wilt.