moroccan chickpea stew

moroccan chickpea stew
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1 pinch salt
  • 3 potatoes, cut into 1/2-inch cubes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup tomato sauce
  • 1 cup golden raisins
  • water, or enough to cover
  • 1 (14.5 ounce) can chickpeas, drained and rinsed
  • 1 bunch kale, ribs removed, chopped
  • 1/2 cup chopped fresh cilantro



  1. Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
  2. Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

03/07/2017
moroccan chickpea stew, Stews recipe PT10M PT2H 6 435 calories
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