Moroccan Chickpea Stew
Description
This Moroccan-style chickpea stew recipe includes potatoes, veggies, chickpeas, tomatoes, and raisins, and it's bursting with warm spices for a vegan meal.
Ingredients
•
1 tablespoon olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon garam masala
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1/2 teaspoon cayenne pepper, or to taste
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1/2 teaspoon curry powder
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1 pinch salt
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3 potatoes, cut into 1/2-inch cubes
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 cup tomato sauce
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1 cup golden raisins
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water, or enough to cover
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1 bunch kale, ribs removed, chopped
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1 (14 1/2 ounce) can chickpeas, drained and rinsed
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1/2 cup chopped fresh cilantro
Directions
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.
2
Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.