Moroccan Chickpea Stew
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (chopped)2 cloves
Garlic (minced)2 tsps
Ground Cumin2 tsps
Ground Coriander1 tsp
Garam Masala1 tsp
Curry Powder1 pinch
Salt1 cup
Tomato Sauce1 cup
Golden Raisins1 cup
Cilantro (chopped fresh)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
2
Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute
3
Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot
4
Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes
5
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes
6
Sprinkle the cilantro over the stew and immediately remove the pot from the heat