Moroccan Chickpea Stew

Moroccan Chickpea Stew

29
Mari 0

"This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous."

Ingredients

40 m {{adjustedServings}} servings 476 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1263 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

29
  1. 40 Ratings

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This requires more cooking time for the flavours to become friends with each other; and also for the kale to cook and the chick peas to soften a little.

This stew was delicious! I used the ingredients search tool to find something where I could use the kale and cilantro I had on hand. I was so happy to find this healthy and tasty stew. I substit...

A++++ This recipe is AMAZING!!! I do agree with one of the other reviewer's, this recipe does require more cooking time. Especially for the potatoes to get soft. I did change 2 things. I used fi...