Name: Moroccan Chickpea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon garam masala; 0.5 teaspoon cayenne pepper, or to taste; 0.5 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 bunch kale, ribs removed, chopped; 1 (14.5 ounce) can chickpeas, drained and rinsed; 0.5 cup chopped fresh cilantro

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
0.5 teaspoon cayenne pepper, or to taste
0.5 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 bunch kale, ribs removed, chopped
1 (14.5 ounce) can chickpeas, drained and rinsed
0.5 cup chopped fresh cilantro

Instructions

Step 1

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.
Step 2

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

Enjoy your meal!