Moroccan Chickpea Stew recipe
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Ingredients
- 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon cayenne pepper, or to taste 1 teaspoon garam masala ½ 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 ½ cup chopped fresh cilantro
Nutrition Info
- 476.1 caloriescarbohydrate: 96.1 gcholesterol: : -fat: 6.5 gfiber: 13.6 gprotein: 15.7 gsaturatedFat: 0.9 gservingSize: -sodium: 1263.3 mgsugar: 27.3 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Chickpea Stew
Directions
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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.
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.