Moroccan Vegetable Ragout

This recipe is taken from The Best of Fine Cooking's Soups and Stews 2013. Meatless and full of good flavour, it was easy to make and came together in about 40 minutes. It would be great served over couscous or quinoa. 

Moroccan Vegetable Ragout

1 Tablespoon olive oil
1 medium onion, thinly sliced 
1 3-4 inch cinnamon stick
1 1/2 teaspoons ground cumin
2 cups peeled and cubed sweet potatoes
1 14-16 oz can chickpeas, drained and rinsed (I used 1/2 can and froze the remainder)
1 14.5 oz can diced tomatoes, with juice
1/2 cup pitted green Greek or Italian olives (I used Kalamata olives)
6 Tablespoons orange juice, preferably fresh
1 1/2 teaspoons honey (I used 1 Tablespoon)
2 cups lightly packed, very coarsely chopped kale leaves (I used frozen chopped spinach, about 1/2 cup)
salt and pepper

Heat the oil in a large heavy pot over medium-high heat. Add the onion and cook, stirring frequently until soft and lightly browned, about 5 minutes.

Add the cumin and cinnamon stick, stirring all the while until fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juice, olives, orange juice, and honey. Add 1 cup water (or chicken broth). Bring to a boil.

Reduce heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 minutes. Season with salt and pepper to taste.