Easy 100 min

Moroccan Chickpea Stew

african asian european greek indian korean mediterranean middle eastern region turkish main soup spicy bitter savory hard medium

Prep

28 min

Cook

72 min

Total

100 min

Ingredients (17)

1 tablespoon olive oil g

1 small onion, chopped g

2 cloves garlic, minced g

2 teaspoons ground cumin g

2 teaspoons ground coriander g

1 teaspoon garam masala g

½ teaspoon cayenne pepper, or to taste g

½ teaspoon curry powder g

1 pinch salt g

3 potatoes, cut into ½-inch cubes g

1 (14.5 ounce) can diced tomatoes, undrained g

1 cup tomato sauce g

1 cup golden raisins g

water, enough to cover g

1 bunch kale, ribs removed, chopped g

1 (14.5 ounce) can chickpeas, drained and rinsed g

½ cup chopped fresh cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.

Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.