Moroccan Chickpea Stew

Moroccan Chickpea Stew

21 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Mari
Recipe by  Mari

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (21)

Rate This Recipe
God
22

God

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.

norskie
12

norskie

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 substituted carrots for the potatoes and I added a can of chicken broth instead of tomato sauce (I loved that this made the stew more soupy - and I didn't have any tomato sauce). I didn't have any raisins, but I'll try that next time. The curry seasonings were so good. The cilantro on top added the finishing touch. I'm starting to really appreciate kale. Thanks Mari.

Shoegirl1129
10

Shoegirl1129

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 fire-roasted tomatoes instead of regular diced tomatoes. I couldn't find garam masala, I used Shaan Chana Masala from the Indian Store and I think it worked out fine. I paired this recipe with rice. I will definitely make this over and over!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 476 cal
  • 24%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 96.1 g
  • 31%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1360 mg
  • 54%

Based on a 2,000 calorie diet

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