Rush Hour Gourmet

Salty Greek olives and bitter kale are a lovely contrast to the subtle sweetness of this Moroccan stew, made with sweet potatoes, cinnamon, orange juice, chickpeas and tomatoes.

A perfect weeknight dinner, it can be assembled easily after work and ready to eat in little more than 30 minutes. Complete the meal with rice or couscous and a green salad.

(Makes 3 to 4 servings)

1 tablespoon extra-virgin olive oil

1 medium yellow onion, thinly sliced

Cinnamon, one 3-inch stick, or 1/4 teaspoon ground

11/2 teaspoons ground cumin

2 cups peeled and diced medium sweet potatoes

One 14- to 16-ounce can chickpeas,

drained and

rinsed

One 14.5-ounce

can diced

tomatoes, with juice

1/2 cup pitted green Greek or Italian olives, drained

6 tablespoons orange juice, preferably fresh

11/2 teaspoons honey (optional)

1 cup water

2 cups lightly packed very coarsely chopped kale leaves

Salt, fresh ground pepper

1. Heat the oil in a 5-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until lightly browned, about five minutes.

2.

Add the cinnamon and cumin; cook until fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes, olives, orange juice, honey and water; bring to a boil.

3.

Reduce heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes. Stir in the kale.

4.

Cover and continue cooking until the kale is wilted and softened, about 10 minutes. Season with salt and pepper to taste.

Per serving (based on 4):

292 calories, 9 grams protein, 52 grams carbohydrates, 17 grams sugar, 7 grams fat, no cholesterol, 818 milligrams sodium, 9 grams dietary fiber.